About Us

It all started in the Pentagon in 2012.  We met while working together on the Navy Staff a couple of desks apart in a huge cubicle farm. Since we love to talk about our passions and hobbies, it didn’t take long to realize that we were both BBQ aficionados and accomplished pit-masters. And while we came from regions with different BBQ traditions (Memphis area for Billy and North Carolina for Mac), we had similar tastes in BBQ.

After sampling each other’s BBQ, we began cooking together and gradually merged our favorite BBQ styles.  We drew from Billy’s experiences with Memphis and Texas-style BBQ and Mac’s experiences growing up in a family BBQ business focused on North Carolina style whole hog and chop BBQ.  

While perfecting our signature BBQ meats, we also developed our delicious side dishes and BBQ sauces.  Not surprisingly, our coworkers and friends in the DMV (DC/MD/VA area) were all too happy to be our taste testers along the way.  As the word spread about our BBQ and the catering requests intensified, we decided to transition our “hobby” into a legit business, and Smoke-N-Shine was born!  Likewise, the demand for our sauces drove the decision to have them professionally bottled so we can share our unique flavors with our fans everywhere.

We both still work full time for the Navy (for now), but cater or vend at multiple events most weekends.  When we do get a rare break from cooking and are caught up on our various farm chores and honey-do lists, we like designing and building our own smokers.  We also enjoy entering BBQ competitions when we get time, more for the camaraderie and socializing with our fellow pit-masters than anything.

We are proud BBQ traditionalists, committed to the art of cooking with offset pits using hardwoods for fuel.  While the ever-expanding chain restaurants may be bringing BBQ to more people (especially here in the DMV), we will put our labor-intensive, juicy, hickory and oak infused goodness up against their mass-produced meats any day.

Thank you for interest in Smoke-N-Shine and for supporting our passion! Without our friends, fans, and customers, we wouldn’t be able to keep theSmoke rolling and the Shine flowing.

Mac Talbert

Mac is a self-taught BBQ Pitmaster taking a few decades to hone his skills enough to be a true Pitmaster.  He is passionate about the science of the smoke ring and chasing that perfect taste and tenderness everyone has come to love in BBQ.

In his youth Mac worked for his family’s BBQ business in North Carolina developing his culinary instincts in Eastern North Carolina chopped BBQ and whole hog catering.

After becoming a sailor in the United States Navy he trained his culinary palate at Johnson and Wales University with a concentration in butchery, stocks and sauces.

While in the Navy he has traveled the world learning new techniques from locals on 5 continents. During his travels he found his favorite BBQ Style and is none other than that of Central Texas. He has developed a passion for pit technology striving to make the perfect bark on every brisket.

Billy Callahan

Billy grew up in northeast Arkansas, just over a hundred miles from Memphis. It was there that he came to love Memphis-style BBQ, with its flavorful dry rubs, crusty but tender hickory smoked ribs and pulled pork, and tangy tomato-based sauces (served on the side).

A few years after enlisting in 1991, the Navy sent Billy to college in Memphis, giving him four years to further solidify his love affair with its BBQ.

Billy dabbled in BBQ over the next several years, but it was during his a tour teaching at the University of Missouri that he kicked his BBQ into high gear and became a legitimate pitmaster. Not only did he transition to cooking on wood-burning offset pits during this time, but he started designing and building his own pits, including the large trailer-mounted smoker Smoke-N-Shine still uses today.

Over a decade and several Navy moves later, Billy still enjoys cooking for the masses while continuing to perfect his craft. While his ribs and pulled pork have remained in the Memphis tradition, he is a huge fan of Texas-style brisket and is more proud of his ability to master it than anything else.