About Buster Dog

The Team

Buster Dog BBQ is comprised of Rod, Dawn and David Anderson of Clive Iowa.  Our two dogs, Buster and Casey tag along as the cleanup crew.  We started competition BBQ in April 2007 and haven’t looked back. 

Our History

Having the Egg for a few months and cooking up what we thought was pretty good food, we started sharing some of my cooks with friends and families. They all told me how wonderful it was and that we should sell it and enter competitions (I hope they meant what they said).  After seeing a competition setup at Cabellas  while we were in Kansas and seeing/tasting how good the food coming off the Egg was we decided if we were going to do anything we would need a team name.  In the BBQ business there is such a play on names like Hog Wild, Rib Ticklers, etc (just made those up but I am sure they exist).  So I knew we had to be somewhat creative.

Buster is our miniature Dachshund and loves to eat anything.  Especially a left over bone.  So I thought it would be cool to get a logo with Buster in it.  After talking to my friend Buck Jones, he took a crude sketch I had and did a pretty cool logo of Buster and the Egg.

So now we have a name and logo and this blog

So in April 2007 we went to a little contest sponsored by Cookie’s BBQ Sauce up in Wall Lake, Iowa.  We took second place in pork loin and sausage.  We were hooked and haven’t looked back.

Shout out to David “0″

I  couldn’t talk about cooking without giving a shout out to my dad.  You see, my dad loved to cook for people.  He worked construction for probably darn near 50 plus years of his life.  As he neared retirement age he was on the road less and was managing the plant more, which forunately gave him a little more down time although he still had to put in the long hours.  To pass the downtime he started cooking for the drivers who would come in with loads of asphault.  Soon he was cooking for the entire group of workers.  Breakfast and lunch.  He would be up around 4am to cook for them then start work at 5 and not get down until 8-9 at night.  He loved doing it though. In the offseason when he was not working he helped at the Eagles Lodge in Atlantic, IA and did a lot of steak fry’s for them.  He was a great cook known for his chili.

Anyway, He was a very curious person and always wanted to know how something worked.  I can see him sitting here watching this egg trying to figure out how the heck you can keep the temp at a consistent temperature with charcoal for such a long time and have the food taste so darn good. 

Unfortunately my dad passed away on March 11, 2006 from complications following a stroke.  I am not a strong religious person, but somehow I feel he had a hand in getting me involved with this whole cooking thing.  I know he is watching from the heavens still trying to figure this Egg out.  So when you see the logo look closely for the David “O” on Buster’s hat.  A little tribute from me to my dad.