About Us

Colin Williams developed a love for food at a young age.  Both of his parents instilled a passion for cooking and eating all types of food.  Beginning in the late 1980's, Colin began to develop delicious recipes that almost always included cooking over live fire.  In 1990, Colin actually seduced his wife Sherri with his grilled Cajun Salmon, a recipe he mastered on an authentic Weber Genesis grill.  Years later, Colin became profoundly embarrassed by the lack of barbecue and grilling skills his friends demonstrated.  So, to set himself apart, he traveled to Texas with his father on a barbecue pilgrimage and actually purchased a pit barbecue trailer.  Common in Texas and other parts of the south, pit barbecue trailers are rarely seen in Arizona.  Shortly after arriving back to Arizona, Colin became a certified Pitmaster and studied under the Master Pit Master, Paul Kirk.  Simultaneously Colin recruited some of his more culinary-minded friends to start the "Swine Herders",  a full blown competition barbecue team.  Over the next few years, the Swine Herders collected numerous awards around the Southwest.  In the teams first competition in New Mexico, Colin's son Luke, at the age of 9, skillfully prepared a double cut pork chop in competition, thus earning him a massive trophy and solidifying his position on the barbecue tour.  Each year Colin and his family travel to the Combat Air Center at 29 Palms, California in support of operation "Salute our Troops".  This annual event includes cooking authentic pit barbecue for over 20,000 United States Marines.  


                                          
Introducing the "Fire in the hole" Chorizo & Bacon Bomb
 Rapidly on it's way to becoming the signature dish of
El Toro Barbeque Co.