“Of course, growing up in Alabama we had our fair share of butt.” Caleb’s father being quite handy even built two different pits, one specifically for catering his sister’s wedding. It was on these pits that Caleb watched his father and learned about the patience of smoke and about the trial and errors that led to what the perfect butt should be. “To me, that bone should pull out, but I don’t want it to fall out, a little texture is always nice to have, especially when served with soft beans and fluffy white bread.”
As Caleb Fischer progressed in his career and went into more elegant preparations and presentations, still there always was barbecue at family gatherings and church picnics. “I smoked sausage and chicken late at night, sometimes just for the sake of sitting by a fire outside under the stars to realign my thoughts and to connect with those roots of cooking with fire.
These are the elements that Caleb hopes to share with the community through Bow and Arrow. As a former recipient of the AHRA’s Alabama Chef of the Year, and a finalist on Season 4 of Food Network’s Spring Baking Championship, Caleb has a lot to live up to at Bow and Arrow. But getting to his roots, and cooking for family comes naturally. We hope y’all enjoy what he has to offer.