My Name is Mat (with one "T"). I live is southwestern NH. I am going into my 7th season of smoking. I am a general contractor that spends as much of my free time as I can cooking. I owned a Deep Dish pizza place for about a year, happened truly by accident during the "pandemic". I spent several months perfecting a Chicago style deep dish and then added a Detroit style. Was making approx 75-85 pizzas out of my house every Saturday and Sunday - moved onto renting a place for Sat-Sun and it just didn't work out... anyway a little background. Have bee a succesful smoker/bbq'er for some time now. A friend and I have started a BBQ Catering business this year and we are off to a pretty good start. We are planning to stay part-time but things are looking pretty busy already. Everytime someone orders or has a gathering we get more calls. We are still trying to dial in our "signature" rubs, we are good on beef but are still messing with pork shoulder and ribs. We have 4 red sauces (2 of which I do for beef only), a mustard sauce and a white sauce that I make that everyone seems to love. I enjoy making sauce a lot and plan to keep adding to my sauce arsenal lol. I am here to meet people, learn from you all and find recommendations. My biggest interest now is learning some of the regions of bbq and how to rub, sauce and cook them authentically. North Carolina east/west and Memphis style have been my most recent focus but the information that I seem to be finding is all over the place and difficult to decifer. I certainly know I will find variances but I am hoping to learn here from you all and maybe I can even share something that will help someone else. Good day to you all and thank you for having me! Pic is of a 24lb Beef Chuck Roll, my person favorite
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