Richard "Ric" Brice began his affinity for cooking and BBQ at a young age, and like most accomplished chefs, did so through teaching themselves in the kitchen, tasting, tweaking, and trying again. 40 years later, that early interest in cooking has matured into some of the best bar-b-que, beef, pork and chicken on the Eastern Shore.Hot Off the Coals serves up all the traditional BBQ items, including "Slaughter House" Brisket, Pit Beef, ham and turkey, along with Pulled Pork, both Texas and Carolina style, plus ribs and chicken with all the fixins' to complete a great meal.