Today we’d like to introduce you to Colin Soper.
Colin, we appreciate you taking the time to share your story with us today. Where does your story begin?
Our second son Bobby was born on May 2nd, 2018. Eleven days later he was admitted to Johns Hopkins Hospital in Baltimore Maryland where we spent the next three months and ten days, minus a few days here and there where he was healthy enough to come home. Our Bobby passed away late in the evening on August 23rd, 2018 at 3 months and 21 days old, losing his battle with cancer.
This is when Bobby O’s BBQ began. I had always had a love for BBQ and I had been smoking meats among other things for several years at that point. I decided to start Bobby O’s BBQ – barbecue with a purpose with the idea of sending proceeds of each cook to pediatric oncology research.
From the fall of 2018 through the end of 2019, I managed to donate close to $7000 here and there through events.
Then COVID happened and of course all events of any size ceased to exist.
Another parent I know, whose son passed away from cancer reached out asking how much it would cost to feed the nurses on the pediatric oncology floor at John’s Hopkins. I told her we’ll make it happen. I had people asking how they could help put on the event, they’d donate x $ for a brisket, or x amount for a shoulder. Next thing you know I had raised enough to feed the whole floor. All through community support.
So much support that I had enough funds leftover to do it again. The next one was for Mercy where I managed to provide 150 meals across 4 units at the hospital. Then again at UMMC another 125 meals. Then lastly at St. Joe’s in Towson. I needed to stop due to increased COVID restrictions disallowing (rightfully so) communal trays. Everything needed to be individually wrapped which was logistically not feasible for me.
In fall 2020 I teamed up with Frank’s BBQ, Mobtown BBQ, High Noon BBQ, and Georgia Earle’s BBQ and we started doing events again. We call ourselves the Baltimore BBQ Initiative. Joining forces allowed us to expand capacity, and manage the individual meals. We fed the entire staff at Mercy on Christmas Eve 2020 and then the entire Children’s hospital in February 2021 and more recently participated in an event with the Maryland Chapter of TEARS to help raise money for their cause.
So…that was a lot and I thank you for reading through it all. I’ve shifted my business to almost exclusively be charity/fundraising/giving back at this point. It is a side gig for me so I take very minimal home from the cooks at this point. That might change in the future if I decide to take this full time and need to live off the BBQ but at this point. It’s all community give backs. On August 28th for example I have a BBQ where people have pre-ordered and all net proceeds are going to a family who have twin boys both diagnosed with cancer at 5 years old. This weekend should help provide over $1000 in direct funds for the family.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
I have been afforded the luxury to allow this thing to grow organically into whatever it ends up becoming. I am not dependent on this business from a financial perspective as it is my second job.
Therefore, outside of long nights, managing doing this primarily by myself, and balancing my family life, it has been a smooth road.
Can you tell our readers more about what you do and what you think sets you apart from others?
This is almost exclusively a solo gig of mine so I wear many hats.
I manage the accounting, event planning, inventory, the prep, the overnight cooking, managing the pit, prepping the meals, coordinating delivery etc.
I am most proud of feeling that I am truly making well deserving people happy. Giving back, donating time, blood, sweat, and tears for others. I think that makes my family and friends proud which makes me proud and eager to continue doing what I do.
What sets me apart from others is I don’t cheap things. We’ve gotten to a point where everyone looks for things instantly. Or the easy way. I don’t use gas, I don’t use electricity, I don’t use a computer. My smoker you don’t set it and forget it. It requires devotion to the craft. I am not saying I am the only one that does this, all I’m saying is the majority of places locally would not be what I humbly consider real BBQ. Unless you think a computer managing the temps and airflow gives you the audacity to call yourself a pitmaster.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
I LOVE collaborations. The whole Baltimore BBQ initiative I mentioned before is exactly that:
I can be reached through email, bobbyq0502@gmail.com. My Facebook page Bobby_Os_Bbq, my IG page @bobby_os_bbq or my website http://www.bobbyqonline.com/
Contact Info:
- Email: Bobbyq0502@gmail.com
- Website: http://www.bobbyqonline.com/
- Instagram: Bobby_os_bbq
- Facebook: https://m.facebook.com/BobbyOs0502/
