Hey y'all,
I've been lurking for quite a while but wanted to take a few minutes to introduce myself. I'm a computer security analyst and author originally from western Kentucky (the home of fine mutton and the best basketball team the world has ever known). I spend most of my days catching hackers, which is a nice field to be in right about now because there isn't a shortage of those. I followed a job to Charleston, SC where I lived for a few years where I learned how much I loved shrimp and grits and how much I hate mustard based sauce. Before long I met a pretty Georgia peach and followed her back to her home in the Gainesville, GA area where we've settled down.
I've been grilling and smoking meat for about fifteen years. I got started on my neighbors custom made brick pit back in KY where he taught me how he made some of the best ribs I've ever had. My career is scientific so I try to apply that same approach to my BBQ. I primarily cook on a Lang 60" but I'm in the market for a smaller pellet smoker for recipe development and testing.
I recently started blogging my cooks over at www.hackingbbq.com. There isn't much there now, but I'm hoping I build up a really nice data set as I continue onward and post some of my recipes. I'm all about taking a data driven approach to anything I can, so BBQ is no different for me. Eventually, I'd love to open my own small BBQ spot one day -- that's the dream.
I've already benefitted a lot from being in the pitmaster club and reading the wise words of those here, so I'm thankful for that and hope to contribute myself where I can.
I've been lurking for quite a while but wanted to take a few minutes to introduce myself. I'm a computer security analyst and author originally from western Kentucky (the home of fine mutton and the best basketball team the world has ever known). I spend most of my days catching hackers, which is a nice field to be in right about now because there isn't a shortage of those. I followed a job to Charleston, SC where I lived for a few years where I learned how much I loved shrimp and grits and how much I hate mustard based sauce. Before long I met a pretty Georgia peach and followed her back to her home in the Gainesville, GA area where we've settled down.
I've been grilling and smoking meat for about fifteen years. I got started on my neighbors custom made brick pit back in KY where he taught me how he made some of the best ribs I've ever had. My career is scientific so I try to apply that same approach to my BBQ. I primarily cook on a Lang 60" but I'm in the market for a smaller pellet smoker for recipe development and testing.
I recently started blogging my cooks over at www.hackingbbq.com. There isn't much there now, but I'm hoping I build up a really nice data set as I continue onward and post some of my recipes. I'm all about taking a data driven approach to anything I can, so BBQ is no different for me. Eventually, I'd love to open my own small BBQ spot one day -- that's the dream.
I've already benefitted a lot from being in the pitmaster club and reading the wise words of those here, so I'm thankful for that and hope to contribute myself where I can.
Comment