CHRIS STAFFORD
Chris Stafford was born and raised in Larkspur, California, and developed a deep love of barbecue in his early 20s after spending a few years living in Arkansas. After returning to California to finish up school and pursue a career in Technology, he began selling Central Texas inspired barbecue on a platform called Shef, before ultimately forming Lone Mountain Barbecue in Marin County, California.
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Lone Mountain Barbecue kicked off initially doing pop-ups at local breweries, but has now shifted to focus more on catering corporate events, weddings, and large parties across the entirety of the state with his 1000 gallon offset built by TMG Pits out of Knoxville Tennessee. He uses LEM products to process and build a variety of house made sausages, including the classics like Jalapeno Cheddar, and more creative options like Nana's Ravioli sausage. Additionally, Chris travels to Texas and Tennessee a few times a year to assist Jeremy Yoder and Al Frugoni with large-scale events such as the Open Fire Meat Up and Smokeslam.