BBQ Underground is the brain child of Chris Miller aka Father Brisket due to his close resemblance to Father Christmas. Chris has always loved feeding people and in 2021 he finally took the leap of faith required to start doing it professionally. With his partnership with Esther, his beloved 250 gallon offset smoker, and the support of Maple Hill Disc Golf he took the leap from traveling BBQ joint to a permanent location at the best disc golf course in the nation. Really, it actually is — look it up.

In July of 2025, BBQ Underground setup on the second floor of the Sap House, over the disc golf pro shop, and started slinging everything from pulled pork to brisket to ribs to BBQ Sundaes and Texas Twinkies. To say, Chris likes to play with his food is an understatement. You just never know what delicious special he may have cooked up on any day. Everything with the exception of the buns used for the sandwiches and the noodles in the mac and cheese is made by Chris. Right down to the angry pickles and pico de gallo.

Currently, the restaurant is open from 11:00AM to 7:00PM Friday, Saturday and Sunday and is available for rental as well anytime during the week. Contact Chris at chris@bbq-underground.com to discuss how we can make your event a success.