In August of 2017 I was affiliated with another BBQ website and really didn't enjoy the culture there. Lots of good cooks but the vibe didn't suit what I was looking for in a cooking club. After a bit of searching I discovered Amazing Ribs and the Pitmaster Club. The folks seemed engaging, sarcastic in a fun spirited way and the barbecue discussions went on for days. So enthused by what I had found that I jumped right in and started posting like I was a long time member. Did I ever introduce myself? Hell no we don't need no badges and besides, who likes reading instructions anyway?
One day I had a rather "spirited" discussion about something or other (don't recall) and FireMan (always the hall monitor) pipes up and says something to the affect "and who is this guy anyway???" Well this guy has, by this writing, hit his 10,000th post on this esteemed club's website. I'd hate to know how many comments that go along with that. That said, thought it was time to introduce myself formally and without getting too mushy just say what a pleasure its been and how lucky it was that the "other" cooking site led me to the promised land.
My name is Steve Nelson, originally born and raised in Chicago, Illinois. I moved to Texas when I was 25 years old following the construction boom in the Gulf Coast region. My first college degree was as a secondary biology teacher but since work in Illinois was nearly impossible to find, I left that career path in pursuit of construction simply because a man gotta eat !! I received my engineering degree some years later at the University of Houston and entered the construction management field which I've worked in for a little over 50 years. I've been a part of teams that have built a variety of structures nation wide from the Ritz Carlton Hotel in Tysons Corner Virginia to the Maintenance Hangar Facilities for the B-1 Bomber at Edwards Air Force Base in California and all points and projects in-between. I plan to retire (finally) full time on my 75th birthday next April.
Currently live in the suburbs of Houston with my wife of 29 years, have two kids (both grown) and a variety of dogs (I'll spare the dog pictures). Obviously my great hobby and passion are cooking and barbecuing. Been doing both since my college days. Learned to smoke back in the 1990s for the first time but have been grilling for a lot longer. As most of you know I have a passion for Italian, Mexican, Cajun and currently Middle Eastern cuisines. That said bbq cooking only really constitutes less than half of what I cook and/or recipes I have developed. My goal upon retirement will be to assemble what I've written in the form of a cook book. If I never sell a copy it won't matter, its the pursuit and the accomplishment that will.
Finally, as I enter into the Official Blabbermouth Club here in the Pit, I just want to say that what I've learned about cooking here has been invaluable, but more importantly what I've acquired are immeasurable friendships with folks of likeminded pursuits. I've had the pleasure of meeting a few of you and have gotten to know a few more. So it's into my next 10,000 posts that I say thanks to all of you folks. Without the generous culture that Meathead and company have produced here in AR, I would not be as blessed as I am today.
So here's to the future, to friends new and old and to the food that sustains us and gives us immense pleasure. Here's to all of you here in the Pit
You may now return to your regularly scheduled shenanigans !!! "Who Is This Guy" is signing out !!!
One day I had a rather "spirited" discussion about something or other (don't recall) and FireMan (always the hall monitor) pipes up and says something to the affect "and who is this guy anyway???" Well this guy has, by this writing, hit his 10,000th post on this esteemed club's website. I'd hate to know how many comments that go along with that. That said, thought it was time to introduce myself formally and without getting too mushy just say what a pleasure its been and how lucky it was that the "other" cooking site led me to the promised land.
My name is Steve Nelson, originally born and raised in Chicago, Illinois. I moved to Texas when I was 25 years old following the construction boom in the Gulf Coast region. My first college degree was as a secondary biology teacher but since work in Illinois was nearly impossible to find, I left that career path in pursuit of construction simply because a man gotta eat !! I received my engineering degree some years later at the University of Houston and entered the construction management field which I've worked in for a little over 50 years. I've been a part of teams that have built a variety of structures nation wide from the Ritz Carlton Hotel in Tysons Corner Virginia to the Maintenance Hangar Facilities for the B-1 Bomber at Edwards Air Force Base in California and all points and projects in-between. I plan to retire (finally) full time on my 75th birthday next April.
Currently live in the suburbs of Houston with my wife of 29 years, have two kids (both grown) and a variety of dogs (I'll spare the dog pictures). Obviously my great hobby and passion are cooking and barbecuing. Been doing both since my college days. Learned to smoke back in the 1990s for the first time but have been grilling for a lot longer. As most of you know I have a passion for Italian, Mexican, Cajun and currently Middle Eastern cuisines. That said bbq cooking only really constitutes less than half of what I cook and/or recipes I have developed. My goal upon retirement will be to assemble what I've written in the form of a cook book. If I never sell a copy it won't matter, its the pursuit and the accomplishment that will.
Finally, as I enter into the Official Blabbermouth Club here in the Pit, I just want to say that what I've learned about cooking here has been invaluable, but more importantly what I've acquired are immeasurable friendships with folks of likeminded pursuits. I've had the pleasure of meeting a few of you and have gotten to know a few more. So it's into my next 10,000 posts that I say thanks to all of you folks. Without the generous culture that Meathead and company have produced here in AR, I would not be as blessed as I am today.
So here's to the future, to friends new and old and to the food that sustains us and gives us immense pleasure. Here's to all of you here in the Pit
You may now return to your regularly scheduled shenanigans !!! "Who Is This Guy" is signing out !!!
Please feel free to post pictures of your dogs..
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