Gettin’ Basted was formed in 2012 on a whim and a love of good pork. Armed with only a homemade offset pit, and a drive to be the best, Brad Leighninger stormed the competition BBQ circuit. Exactly one year later he earned his first Grand Championship at the Rock’N Ribs BBQ Festival in Springfield, Missouri.
Fast forward a few years and Brad still competes in dozens of food competitions across the country each year. He has racked up over 50 Grand and Reserve Grand Championships and over 100 individual wins on barbecue’s largest circuit. He has also won awards for steaks, burgers, desserts, and side dishes along the way. Recently Brad took home the top prize of $20,000 for winning the Bacon episode of Food Network’s Guy’s Grocery Games. Brad’s 9 year old daughter “Chef Molly” also has several appearances on Food Television cooking for the likes of Steve Harvey, Rachel Ray and Giada De Laurentiis.
In 2016 long time friends and restaurant professionals Derrick Melugin, Jason Roberts and Tammy Roberts partnered with Brad to bring his unique style of hot & fast, direct over the coals barbecue to the Branson Strip. Gettin’ Basted, the restaurant, opened it’s doors to critical acclaim in March 2017
Downing Street Pour House
In September of 2017, the Gettin’ Basted crew had the opportunity to take over the pub/restaurant in the Historic Old English Inn in downtown Hollister, Missouri. Viewed as a unique opportunity to take our spin on live coal fired barbecue in a different direction, Downing Street Pour House was born.
With a focus on unique high quality ingredients, we deliver coal-fired American comfort food, whole muscle grind Snake River Farms wagyu burgers, and traditional pub classics in a warm, relaxing atmosphere just across the Taneycomo bridge from the tourist attractions of Branson.
In addition to our menu items, we also offer daily specials inspired by seasonal ingredients, the weather and how we are feeling. We are always on the lookout for new sources of ideas and inspiration, so when we travel the world (which we admit, we do often) we bring back our favorite flavors and culinary discoveries.