James Cruse

James Cruse

James Cruse, the hood cook for Stockyard Landing, has been barbecuing for nearly half of his lifetime. It all started on his Uncle’s smoker during holiday gatherings, and 21 years later he has never looked back.

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About James Cruse

James Cruse, the hood cook for Stockyard Landing, has been barbecuing for nearly half of his lifetime. It all started on his Uncle’s smoker during holiday gatherings, and 21 years later he has never looked back.

In addition to being a competition class instructor, James is the head cook for Stockyard Landing (named after a historical landmark from his home team), Aporkalypse Now – NOLA (Hogs for the Cause), and Bluff City Smokers (Memphis in May). James’ biggest barbecue achievement, in addition to numerous Grand Championships and hundreds of other awards, is his participation in Hogs for the Cause. With a family history of cancer, James is proud to have raised over 2 million dollars for children fighting pediatric brain cancer with his team Aporkalypse Now – NOLA.

As he learned from his uncle when a child, James’ specialty is ribs. He also loves to experiment with flavors and cuisines from around the world, like Mexican cuisine with a barbecue twist, and get back to his roots with classic comfort foods from his home state of Louisiana.

James Cruse's Recipes

James Cruse

James Cruse, the hood cook for Stockyard Landing, has been barbecuing for nearly half of his lifetime. It all started on his Uncle’s smoker during holiday gatherings, and 21 years later he has never looked back.

Read More...