Hello from Southern Illinois (and no, for all you Chicagoians, that does not mean Naperville! =P ). Located just a mere 20 minutes Southeast of St. Louis, Mo and 4 hours from Memphis, TN.
By trade, I am an Application Architect for a power generation company, but I have been cooking and grilling for pleasure for a majority of my life, and have just recently (within the past couple years) broke into the smoking realm (the kind I can do within 15 feet of any building).
Started out mainly with ribs (St. Louis cut, of course), and have slowly added chicken and butts to my repitore. I have even turned to curing and smoking my own bacon (SOOOO much better than store bought).
I have participated on a championship BBQ team and learned a lot doing so. No where near ready to lead my own team, have a few more years of helping with all the prep work, cleanup and earning my dues before that happens, but to say we are all brothers and sisters is an understatment.
​I currently have my first brisket wet aging in the fridge now. 14 mores days to go, then I will see if I can create culinary bliss, or carnivorous disaster (Who knew that knowing a nice piece of choice beef is sitting untouchable in the fridge could be so nerve racking)
Hope to be posting some delish pics for everyone very soon.
Keith
By trade, I am an Application Architect for a power generation company, but I have been cooking and grilling for pleasure for a majority of my life, and have just recently (within the past couple years) broke into the smoking realm (the kind I can do within 15 feet of any building).
Started out mainly with ribs (St. Louis cut, of course), and have slowly added chicken and butts to my repitore. I have even turned to curing and smoking my own bacon (SOOOO much better than store bought).
I have participated on a championship BBQ team and learned a lot doing so. No where near ready to lead my own team, have a few more years of helping with all the prep work, cleanup and earning my dues before that happens, but to say we are all brothers and sisters is an understatment.
​I currently have my first brisket wet aging in the fridge now. 14 mores days to go, then I will see if I can create culinary bliss, or carnivorous disaster (Who knew that knowing a nice piece of choice beef is sitting untouchable in the fridge could be so nerve racking)
Hope to be posting some delish pics for everyone very soon.
Keith
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