MrSippy BBQ is the creation of two Cecils, born out of a love for food, fire, music, and having a good time with friends and family.
MrSippy (aka Cecil II - the father) grew up cooking and singing with his mother and sisters in Mississippi, always surrounded by family, friends and Mamaw’s cooking. After 20 years in the Navy, he settled with his family on an 86-acre farm in the New Hampshire Seacoast.
In addition to his passion for BBQ, Cecil II is also known for his musicality, often pickin’ and singin’ at bluegrass parties. Imagine pot-luck style grazing, libations, and a variety of pickin’ groups in each room of the old family farmhouse... That’s living.
It was here where Cecil II’s son, a young Cecil III absorbed a love for that exact culture and camaraderie that would greatly influence him through his journey in the restaurant and hospitality industries.
After years honing his chops at respected restaurants, Cecil III decided it was time to take his love of entertaining and feeding people to the next level. With a Lang all wood-fired smoker, decades of learning what people love in a food experience, and guidance from his entertaining circle, Cecil III launched MrSippy BBQ in Spring of 2020.
MrSippy uses Lang 84” and 36” reverse flow smokers made in Nahunta GA, where they have mastered the art of low and slow smoking over all wood fires. The 84” smoker is trailered, but these days is spending most time at our Rochester location. The 36” model can be loaded up and brought on site for those smaller, more intimate engagements that don’t require the full firepower of the larger 84” model.
MrSippy burns with all hardwoods sourced primarily from our family land, Rock Maple Woods in Strafford, New Hampshire. The Cecils have found that oak and maple with a heavy dose of hickory provide the best and hottest bed of coals, ensuring the steady low heat needed for that classic bbq flavor that just gets lost with those all too prevalent gas-powered smokers.
Most good things in life can't be rushed. BBQ is a perfect example. Cooking at low temperatures allows for flavor rich fat to render and coat the bbq in flavor. It also allows for the smoke to coat and permeate, creating the classic smoke ring. When cooking low, it goes slow. This allows for cooking up some classic sides, pickin a tune on the guitar, or having a great local IPA!
A big part of hospitality is entertaining. The Cecils have a profound love for listening and performing music, and we have just a little time while the meat's on to pick up an instrument. If you ever need music at one of your events be sure to let us know!