Hello all,
wayneprichard here. Looking forward to digging' in here and spreading/receiving the BBQ tips & tricks!
A bit about me. My wife, two kids and I reside in the burbs of St. Louis and I have been into BBQ as long as I can remember. Well, when I was young it was just grilled pork steaks (StL thang) and Maull's BBQ sauce. I like to think that I have some a long way since then...
We currently have two cabinet smokers, side by side POS big box charcoal/gas rust bucket, a few gadgets (iGrill, Thermopens, etc), and enough restaurant catering gear to choke a horse. One of the great benefits of working in foodservice for events. We love to grill and BBQ and most importantly gather around the table with friends and family.
I hope all is well in your respective woods'. Looking forward to mixin with ya.
W
wayneprichard here. Looking forward to digging' in here and spreading/receiving the BBQ tips & tricks!
A bit about me. My wife, two kids and I reside in the burbs of St. Louis and I have been into BBQ as long as I can remember. Well, when I was young it was just grilled pork steaks (StL thang) and Maull's BBQ sauce. I like to think that I have some a long way since then...
We currently have two cabinet smokers, side by side POS big box charcoal/gas rust bucket, a few gadgets (iGrill, Thermopens, etc), and enough restaurant catering gear to choke a horse. One of the great benefits of working in foodservice for events. We love to grill and BBQ and most importantly gather around the table with friends and family.
I hope all is well in your respective woods'. Looking forward to mixin with ya.
W
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