Hello everyone,
I'm Paul and I live in Sydney, Australia. I have been cooking low & slow now for about 5 yrs after I made a BBQ sauce by Myron and realised that there was another world of flavour out there. Nobody knew BBQ like smokey BBQ as we mostly grill our meats. Now that Pulled Pork & Beef (not Brisket mind you) became the must have dish on any menu (Domino's & Pizza Hut can't be wrong...right) I still struggle to tell everyone that that is not smokey low & slow cooking but do they listen....Now I have started the long journey to creating my own BBQ business so that I can educate those lost soles. Joined here to connect with like minded pit-masters and hope to take everyone along what might be a very interesting journey.
I'm Paul and I live in Sydney, Australia. I have been cooking low & slow now for about 5 yrs after I made a BBQ sauce by Myron and realised that there was another world of flavour out there. Nobody knew BBQ like smokey BBQ as we mostly grill our meats. Now that Pulled Pork & Beef (not Brisket mind you) became the must have dish on any menu (Domino's & Pizza Hut can't be wrong...right) I still struggle to tell everyone that that is not smokey low & slow cooking but do they listen....Now I have started the long journey to creating my own BBQ business so that I can educate those lost soles. Joined here to connect with like minded pit-masters and hope to take everyone along what might be a very interesting journey.
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