On a cold, dreary day in 1990, Tim Cook found himself 2,000 miles from Texas and without barbeque - as dire a dilemma that there can be for a good ole boy from Beaumont. Tim and his wife, Marilyn, were living in Connecticut where great barbeque in general and great barbeque joints in particular were hard to come by. Tim decided to do something about that flaw in the local fabric. He bought a pit from some buddies in Houston, hauled it to the Nutmeg State and started cooking brisket, ribs and pork butt at local fairs and community gatherings. The chilly denizens of that Northern clime immediately and enthusiastically warmed up to Tim's style of barbeque. Soon, Tim and Marilyn opened a barbeque joint in Stamford, Connecticut and named it after Tim's father, W.E. "Buster" Cook, a true barbeque connoisseur and a man who would appreciate the irony of having a "Yankee" restaurant named after a true gentleman of the South.
A few short years later, Tim found himself deep in the Texas Hill Country at a Tejas Vaqueros cowboy gathering. The great Western singer/songwriter, Red Steagall, stepped up to the microphone and sang an old Texas ballad, "Take Me Back to Texas for the Round-up in the Spring." When Red finished that beautiful melody, Tim knew with profound certainty that he needed to get himself and his family down to Texas as soon as possible. That night in