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The Bad Boyz of BBQ Just Win, Baby

By Jake Levin

The re-birth of the Oakland Raiders in 1995 spawned much more than simply the return of football to the East Bay.

When the Raiders returned from a 13-year hiatus in Los Angeles, Kirk Bronsord and his friends began tailgating their games at the Oakland Coliseum. Over the next 10 years, Bronsord's tailgate continued to evolve to the point that shortly after he took control, he and his group were asked by Guy Fieri to appear on the Food Network's Diners, Drive-Ins and Dives. Fieri, the host of the show, referred to Bronsord and his group as the Bad Boyz of BBQ.

Shortly thereafter, the Bad Boyz of BBQ were asked if they could cater a party.

"The rest is history," Bronsord said.

In addition to Diners, Drive-Ins and Dives, the Bad Boyz of BBQ have been featured on Food Network shows such as Tailgate Warriors and Chopped. Other networks and magazines have taken an interest in them as well, which is no surprise, considering what separates the Bad Boyz of BBQ from its competitors: on-site cooking.

"What makes us stand apart from most other barbecue companies is that we cook our food onsite," Bronsord said. "Not in a kitchen and then reheated on a grill and covered in sauce, giving us the freshest tasting food possible."

Bronsord said that he doesn't really have just one favorite type of food to make, but added that grilled chicken and grilled tri-tips are the most requested. Anything that's slow smoked, including the pulled pork, brisket and ribs are also popular.

He also said that side dishes are just as important a part of the meal as the main course, and that the Bad Boyz of BBQ will put just as much effort into those as the main items. Too many times, the side dishes take away from the meal, Bronsord said.

"Choosing the Bad Boyz of BBQ will give you the freshest, high-quality food possible," he said. "I want people to talk about our food because it was so good, not because it wasn't. When you cook onsite it creates a totally different atmosphere for your party the smells and the interaction with us."

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