I’ve had a passion for cooking from a young age. However, it wasn’t until I was about 19-20 that I really started getting into BBQ. I will admit I had no idea what I was doing. My first grill was one of those cheap little $14 grills from Walmart that fall apart after 4 cooks (and it did!). I would dump in a big pile of charcoal, douse it in lighter fluid, and away I went. I didn’t know any better, that’s how I had seen my dad grill when I was a kid so that’s how I thought it was done. It wasn’t until years later that I learned about temperature control, indirect cooking, smoking, etc.
I remember my first cook when I wanted to start barbecuing. I took a rack of ribs, seasoned them, tossed them in a disposable foil pan full of bbq sauce and onto the grill. Directly over the heat. Needless to say, I would’ve had an easier time eating blacktop.
Around 22-23 my buddy’s dad started getting me into grilling PROPERLY. He had many cookbooks I read through, and he showed me the ways. Taught me that less is more when it comes to charcoal, taught me how to set up for indirect cooking and how to smoke.
Prior to joining this group, bbq was just something I did once in a while. Summer days, when it’s too hot to run the stovetop or oven, stuff like that.
After becoming a member here, I was both blown away and inspired by what I was seeing. I started reading up & studying more. One of my favorite books, which I still use to this day, is “Fire it Up – 400 Recipes for Grilling Everything” by David Joachim & Andrew Schloss. I also started following some of the bigger name bbq people on facebook, reading their posts and recipes; people like Aaron Franklin, Myron Mixon, Jess Pryles, Steven Raichlen.
Over the last few years, bbq has become a passion to me. If I had time to grill everyday all year, I would. I often joke with my wife about my “adopted children” (my grills). Currently I have a 22” Weber, a Charbroil horizontal offset smoker, and a Charbroil 6 burner gas grill (curb find!).
Some of my favorite things to make are pulled pork, ribs, beer can chicken, stuffed pork loin, and now thanks to this group TRI TIP. I love a good brisket too, but can’t justify spending $90 on a piece of meat.
Right now, my goal is to open a bbq restaurant before I reach 40 (I’m currently 26 so I’ve got a little time).
Thanks for choosing me as your hero of the month. It is an honor to be a member of such a wonderful group!