WELCOME to 9C BBQ
We are proud to be serving some of the most delicious and authentic South Carolina barbeque in central Florida and surrounding areas since 2012. THE HISTORY OF 9C
I grew up in Kissimmee, Florida and spent a great part of my life working on my father’s cattle ranch. At the far end of the ranch overlooking Lake Kissimmee was an Indian mound and a cluster of 9 cabbage palm trees w
hich were used by Native Americans for navigation while on the lake. My father named the ranch the 9 Cabbages Ranch and the brand used on our cattle was 9C. When deciding on a name for my business, I wanted to honor my parents, Bill & Nina Johnston. I could think of no better way than to use the ranch where they raised my 2 sisters, my brother, and myself. THE COOK
My name is Jeff Johnston and I’ve loved cooking barbeque my whole life. A few years ago I wanted to take my cooking techniques to the next level. I met my mentor Master Chef Tim Handy who is a South Carolina State BBQ Grand Champion and who has won Grand Champion at dozens of contests throughout the country. I took his 5 day class on the basics of slow cooking barbeque in Palm Key, South Carolina and later his 5 day advanced class at the same location. I have also attended 3 time World Champion Myron Mixon’s Barbeque School. I continue to attend classes when I can to learn the latest techniques in order to stay ahead of the game. GIVE 9C A TRY
The next time you're craving great barbeque that is not part of a high volume barbeque restaurant chain but is prepared the way it is meant to be with true savory southern flavor, give me a call or send me an email. If you do your own cooking and have any questions that I can help you with, feel free to contact me. I’m available for 1-on-1 personal cooking instruction, special events, get-togethers with family and or friends, church events, or business luncheons. As you may know, meat prices are fluctuating so contact me anytime for a quote. MY COOKING STYLE
There are a lot of keys to cooking great, slow-cooked barbeque. I have 2 pits; a Lang 84 Deluxe and a custom built Alveron cooker built by John Haney in Summerville, SC. Both are designed to cook and smoke high volumes of meat at a very low temperature for that “very juicy and fall off the bone” texture. I pride myself in keeping my pits spotless as I steam clean them after each use. Next is the wood. I prefer to cook with cherry wood when cooking ribs and chicken. Cherry gives the meat a great, mild smoky flavor, a beautiful mahogany color and allows you to taste the flavor of the meat without an overpowering smoky taste. It costs me more to cook with cherry but you will definitely taste the difference. For my pork shoulders and beef brisket, I use a combination of pecan and hickory wood. I only use the best meats available that I purchase through a wholesaler in Orlando, Florida. My dry rubs and meat sauces are all homemade. THE BIG DIFFERENCE
Just like you, I’ve had great barbeque and I’ve some that I wouldn’t give to my dog “Buddy.” When you taste my pulled pork, one of the first things that you will notice is that is lean and very juicy. When pulling pork a lot of cooks don’t take the time to do it right. When I pull a pork butt, I first take it apart muscle by muscle and remove ALL of the fat and then pull it while drizzling it with all of it’s natural aujus. When I prepare my St. Louis style ribs and brisket prior to cooking all excess fat is trimmed. You will see and taste the big difference. SAFETY THAT YOU CAN COUNT ON
I have all licenses required by the state of Florida including my food safety certification.
