Today we’d like to introduce you to Michael Massiglia.
Michael, can you briefly walk us through your story – how you started and how you got to where you are today.
I’ve always had a passion for cooking with previous experience working my way up through the ranks from dishwasher, to fryolator line cook, to 12 stations sauté cook, to bartender, and finished as Restaurant Manager at The Village Inn in Dracut, MA from 1998 to 2003. I’ve also worked as the Restaurant Manager at Garrison’s in Billerica and bartended at Not Your Average Joe’s in Burlington, MA and Sam’s Bistro in Reading, MA.
I started barbecuing on my little Webber gas grill when my wife, Katie, and I purchased our first out house in Woburn, MA in 2010. I would slow cook pork ribs wrapped in tin foil for family and friends. In 2013, I decided to upgrade to a Meadow Creek TS250 smoker with a barbecue rotisserie grill. Katie saw my passion for barbecuing, so she signed me up for the National Barbeque Association and New England Barbecue Society to get more experience.
Both organizations opened the door for me to meet lifelong friends and mentors in the barbecue industry across the country. From there, I completed pig cutting and Le Cordon Bleu classes and even got my feet wet in the barbecue competition circuit, where my smoked wings placed 2nd and my ribs placed 3rd for the People’s Choice awards at the Krazy Days Competition in Middleton, MA.
Determined to share my talent and enthusiasm for cooking authentic southern smoked BBQ beyond family and friends, I founded Messy Mike’s Barbecue & Catering in April of 2014. I am a Master Electrician by trade and after our 2015 barbecue season, I quit my day job working for my father’s company, to pursue my BBQ dream full-time.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It’s been a great experience, but there have been some setbacks. Trying to find a space that is within budget and outfitting it out can be difficult, as well as finding quality help. But the road to success is always going to have some twists, turns, and bumps. If it was easy, everyone would be getting into it.
Please tell us about Messy Mike’s Barbecue & Catering, LLC.
We specialize in barbecue catering! Our most popular dish is the Smoked Bacon Mac & Cheese. We come to your home, office, golf course, brewery, etc. and give you a real BBQ experience. Our specialty is cooking everything fresh onsite and making it a Pit to Plate meal. Everything is fresh and homemade even down to the rubs and sauces. We smoke everything from Pigs, Pulled Pork, Briskets, Ribs, Big Beef Ribs, to Bacon Mac and Cheese, and Baked Beans.
Our goal is for every customer to have a smile on their face, as well as a little sauce because after all if it ain’t messy, it ain’t BBQ. To me, barbecuing is a brotherhood; it means great times, great food, and great people and if I can make people happy with my food than I have done my job.
I am most proud of winning 6th place in the National Awards of Excellence for best Tomato Based Hot BBQ Sauce in 2016.
Do you look back particularly fondly on any memories from childhood?
My favorite memory from childhood would be going up to the lake with my family where we would ski in the winter and fish and boat in the summer.
- Address: 35 Manchester Rd Derry NH 03038
- Website: www.messymikesbarbecue.com
- Phone: 7817107832
- Email: email@example.com
- Instagram: https://www.facebook.com/messymikesbbq/
- Facebook: https://twitter.com/messymikesbbq
- Twitter: https://www.instagram.com/messymikesbbq
- Yelp: messymikesbbq
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