Last year, their passion for creating community through barbeque took on a deeper meaning. In 2022, the couple lost their 7-month-old son, Logan, to a rare genetic disorder called CHARGE syndrome. In his memory, Caitlin and Luke have raised thousands of dollars for the CHARGE Syndrome Foundation by hosting barbeque gatherings for friends and family. At the most recent event, more than 125 people attended, raising over $5,600. Caitlin and Luke plan to hold another fundraiser this spring.
”Logan was the strongest little fighter and overcame so many challenges in his short life,” Luke shared. “We miss and love our little man. We hold these events in honor of our son.”
After Caitlin and Luke married in 2016, she became an indispensable part of the barbeque team. She gifted Luke his first smoker, marking a significant milestone. If you are imagining the grill in your backyard, think again. This smoker is the size of a refrigerator and requires a large trailer to transport. Together, they’ve expanded their repertoire, experimenting with various meats and recipes, and even recycling a 55-gallon metal barrel into a homemade smoker.
“The culture at these contests is phenomenal; it’s a community where if you forget something, you can easily approach another team for help,” said Luke. “They’ll lend you whatever you need. This spirit of support transcends the competition. I’ve been on both ends of this generosity, and it’s a testament to the camaraderie and mutual respect that defines these gatherings.”
Learning on the Job
Both attribute part of the team’s success to the skills and knowledge they’ve learned during their careers at Hormel Foods. Through the various positions they’ve held, they’ve learned a great deal about food safety, meat science and the importance of taking care of every step of the process.
“Just like our work at Hormel Foods, ensuring the safety of the food we send out is paramount,” says Caitlin. “Our customers are our friends and family, and it’s our responsibility to make sure they receive safe, high-quality products.”
Luke is now category manager for flexible packaging, responsible for procuring various types of materials for the safe packaging of Hormel Foods products. “Everything that Luke does he’s really passionate about,” says Caitlin. “Both at his job and on weekends when he barbeques, when he commits to something he’s in one thousand percent.”
Caitlin has held a variety of roles both at the Austin Plant, Progressive Processing (Dubuque, Iowa) and at the Corporate Office (Austin, Minnesota) holding several roles. She is the corporate manager of quality and process control for refrigerated foods.
“On our barbeque team, Caitlin definitely wears the quality control hat,” says Luke. “She makes sure that everything we’re doing is safe and clean, and that the presentation to the judges is perfect.”
With a Little Help from Our Friends
They have enlisted the expertise of friends they’ve made on the job. Hormel Foods Graphic Designer Echo Henn helped design the Marty Party BBQ logo. Karen Ristau offered her expertise as a product development scientist to create an award-worthy barbeque sauce that balances sweetness with a hint of heat. Both Echo and Karen, along with others, have become honorary members of the Marty Party BBQ team.
With their success in competitions, Caitlin and Luke have started a weekend catering business. Last fall, the couple catered for the Hormel Foods supply chain event, where they served nearly 180 people. “A colleague from the event planning committee knew we did barbeque and threw us a curveball: ‘How about catering for a big crowd?’” Caitlin recalls. “We’d never tackled anything that size before, but thought, ‘Why not?’ The event turned out great, and it’s got us thinking, ‘What’s next?’”
Much like the barbeque meals the Martys lovingly prepare for their friends and family on the weekends, their work at Hormel Foods is driven by the same dedication to safety and quality, ensuring every product they make is one they’re proud to share.
