Most people have grown tired of their jobs at times in their lives. Josh Diaz is one of those people, but his situation is different. His job is his hobby.

Diaz has been co-owner of Piggy Blues Bar-B-Que in Austin for 11 years. Previously working with meat drew him into that position. As a meat cutter for Hy-Vee, he was teased by all different cuts of meat every day. Inevitably, he began experimenting with those meats at home.

“That’s kind of where I really honed my experience,” Diaz said. “When you’re cutting all those beautiful cuts, you take them home.”

Although Diaz first learned to cook a few things from his mother and grandmother, he shined after he started teaching himself. He’s created masterpieces by following others’ recipes and making his own adjustments.

“Just start with a basic recipe that’s been time-tested,” he said. “Work off of those to come into your own.”

That process has worked for Diaz on a national level. He’s competed in barbecue contests for eight years, and he’s placed as high as second at the national competition in Kansas City, Mo.

However, wowing people with food doesn’t always come easy. At times, Diaz considered quitting the food industry because “it’s a tough business,” he said. But pride and support from others keeps him going, especially the barbecue fanatics. From contests to catering, people have remembered the name Piggy Blues and requested food from hundreds of miles away, according to Diaz.

“Man, is our food that good that you want us to come two states away to serve?” he said.

Part of Diaz’s expertise comes from his own mistakes, as well as others’. That’s why he’s not afraid to share some of his tips with people. He said the number-one problem he’s seen among cooks is contaminated food.

“They touch raw meat and touch everything else before washing their hands,” he said.

The issue goes further because people also leave food outside for hours after they barbecue, which leads to food poisoning.

On the other hand, Diaz often sees people overcook their food. According to him, pressing the juices out, using too much heat and cutting and checking the center of meats for color are all mistakes. Diaz prefers low heat, slow cooking and a meat thermometer with temps around 165 degrees.

“People will notice if they don’t overcook their grilled foods, they’ll grill a lot more often,” he said.

Another staple to Diaz’s approach is his coffee can starter instead of lighter fluid. Putting charcoal in the coffee can and lighting it with paper eliminates the use of chemicals; and more than anything, it improves the flavor of meat.

“It takes a little extra time, but the flavor is like having smoked meats,” he said.

One may think Diaz’s expertise leads him to cook and eat only expensive, tough-prepared meals. That’s not the case.

“Oh man, I like to cook everything,” he said.

Although his favorite meal is beef brisket with potato salad, his favorite item to cook is simple: a hamburger.

“You can just do so much with them,” he said. “They’re so simple, but the sky’s the limit.”

Mixing vegetables and experimenting with seasonings and sauces is a must for Diaz. Experimenting carries over into his restaurant, too. Diaz and his partner, Ron Meyer know they have to experiment to stay ahead of the competition. Piggy Blues is developing another signature sauce and an onion ring that will soon be available.

Until then, Diaz will likely be tweaking his own meals at home, hoping to stumble upon his next award-winning recipe — one he’s not willing to share.