09/15/2021
I have always had a passion for fire and smoke. The way the embers crack and the smell of different wood species burning. Growing up I remember the joy that a cookout brought to family and friends and the smell of meat cooking. A gathering fueled by smoke and fire which ignites a sense of piece and calm.
BBQ has always been at the top of my list of most beloved foods. BBQ is something that on one hand is very simple and in the other a depth of complexity. It is this dichotomy that inspired me to learn more and more about what makes humble and good BBQ.
My journey through the landscape of smoking BBQ started when I got my first offset smoker from my best friend David in 2006. Nothing fancy, a simple Char griller from Kroger, but I felt like a Pitmaster, only to find out that I was not. Many meats succumbed to that Char griller, and with each I learned more and more. It was in 2016 when I really found that this was something I could do and share after coming in second out 10 in pork shoulder in a blind tasting at the gym I was a member of. In 2019 I began reading more about BBQ, the different cuts of meat, sauces, rubs, injections. This is when I started really moving forward with smoking meats and inviting friends and family and bringing it places to share and get feedback.
What really pushed me over the edge and fired me up to plunge into this world of smoke was after attending, 5 time World Champion Myron Mixon’s BBQ school. It was here where I really found my place solidified my passion. I later followed this up with a hog butchering class. From there I read Aaron Franklin’s and Rodney Scotts books discussing their journey into this amazing world of ‘cue.
My goal and hope is to share this passion with you with the food I smoke!
