I have spent nearly a decade chasing a flavor. I lived in Central Texas (Austin to be specific) in 2004 and 2005 and during that time became chemically-addicted to BBQ. Which was weird to me, because up until that point, BBQ was always just sort of a "meh" sort of food.
I grew up, and currently live, in Eastern Washington State. To say that local BBQ is terrible would be an insult to things that are legitimately terrible.
My journey has taken me from gas grill, to Traeger, to offset Texas-Style smoker, to Smokenator, to (most recently) a large BGE with BBQ Guru Blower. Brisket is my main drug of choice, and I have been able to achieve meat-candy nirvana a few times. Not every time, not even close actually, but it has been enough for me to keep up the chase.
I grill a lot too, probably 4-5 days a week in the summer and 2-3 days the rest of the year. My wife an I eat low-carb, so that's convenient.
When I am not busying myself with applying fire and smoke to hunks of animal flesh, I run two technology companies, a responsive web design/development business and an IT business. I think it is interesting how often technology work and BBQ go together. My hunch is that it has something to do with both the mechanical precision as well as creative problem-solving (and maybe just a little of the mastering of complicated processes and tools) good BBQ demands.
I have worked in an around the web since about 2000, especially in the areas of Internet business (e.g. ecommerce), strategy, product design, and management. I love building digital stuff and nothing makes me happier than helping other people win.
Although I currently live in E. Washington, my aim is to make a move to S. Cal in the next year or so. In addition to being ruined for any sub-mind-blowing BBQ after having lived in TX, I have also been ruined for the winters. Once you have experienced 70-degree days in January, it's sure hard to go back to pretending that two feet of snow and temps in the teens is even remotely tolerable.
Anyhow, so that's me. I really appreciate the awesome resources this site provides. The forums are quite enlightening, and the video on salt was a revelation (of any tweak that I have ever made, salting early has made the biggest impact on the end product). Harry was awesome as well, a big inspiration. Thanks for listening.
I grew up, and currently live, in Eastern Washington State. To say that local BBQ is terrible would be an insult to things that are legitimately terrible.
My journey has taken me from gas grill, to Traeger, to offset Texas-Style smoker, to Smokenator, to (most recently) a large BGE with BBQ Guru Blower. Brisket is my main drug of choice, and I have been able to achieve meat-candy nirvana a few times. Not every time, not even close actually, but it has been enough for me to keep up the chase.
I grill a lot too, probably 4-5 days a week in the summer and 2-3 days the rest of the year. My wife an I eat low-carb, so that's convenient.
When I am not busying myself with applying fire and smoke to hunks of animal flesh, I run two technology companies, a responsive web design/development business and an IT business. I think it is interesting how often technology work and BBQ go together. My hunch is that it has something to do with both the mechanical precision as well as creative problem-solving (and maybe just a little of the mastering of complicated processes and tools) good BBQ demands.
I have worked in an around the web since about 2000, especially in the areas of Internet business (e.g. ecommerce), strategy, product design, and management. I love building digital stuff and nothing makes me happier than helping other people win.
Although I currently live in E. Washington, my aim is to make a move to S. Cal in the next year or so. In addition to being ruined for any sub-mind-blowing BBQ after having lived in TX, I have also been ruined for the winters. Once you have experienced 70-degree days in January, it's sure hard to go back to pretending that two feet of snow and temps in the teens is even remotely tolerable.
Anyhow, so that's me. I really appreciate the awesome resources this site provides. The forums are quite enlightening, and the video on salt was a revelation (of any tweak that I have ever made, salting early has made the biggest impact on the end product). Harry was awesome as well, a big inspiration. Thanks for listening.
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