I’m Britt and I’m a BBQholic.
After 22 years in the U.S Navy as a Naval Aviator, I retired in 2007. My retirement gift was a Traeger Texas 075 and BBQ became a passion. Over the past 10 years I’ve spent a lot of time learning, practicing and feeding my BBQ obsession.
I grew up and went to school in the great BBQing state of Texas. After graduating from The University of Texas, receiving my commission in the Navy and marrying an amazing Texas woman, we literally traveled and lived around the world. Both our sons were born overseas (Rota, Spain & Keflavik, Iceland) and grew up in the nomadic life of a military family. My last position in the Navy was in the DC-area and that's where we stayed so our boys could start and finish high school without having to be uprooted…again. Since I had to fund my post-Navy BBQ obsession (oh and my kid’s college), I was fortunate enough to get hired by the Department of Defense in a research and development position. It’s a great job that pays the bills and usually gives me enough time to experiment with BBQ. Sometime in the near future we hope to really retire, move away from the concrete jungle and get a place in the country with trees, a stream and a patio big enough for all my BBQ gear.
It has been a real pleasure getting involved in the BBQ community. I’ve met, virtually and in person, a wide variety of awesome people who are willing to help others and are genuinely nice folks. It’s great having a hobby where you can eat your successes and failures. Fortunately I’ve had more BBQ successes than failures, but I’m still working on perfecting the holy grail of Texas BBQ…the brisket.
I’m a bit of a geek and an early adopter of technology (much to the disappointment of my wife and bank account) and I've carried that in to my BBQing. I guess that makes me a Techno-Qer. My newest tech cooking device is an Anova WiFi Sous Vide immersion circulator. It was a great Christmas gift and we’ve had fun taking recommendations from the Pitmaster forum to make sous vide/BBQ creations. For the Super Bowl, we had great success with sous vide/smoked/grilled chicken wings with a blackberry chipotle glaze.
I’ve been fortunate to be a volunteer with Operation BBQ Relief (OBR). This is an amazing organization and it’s awesome that this site is such a big supporter of OBR. Last year I deployed with OBR supporting West Virginia flood victims. Making BBQ and serving it to people in need was extremely rewarding and an experience I won’t forget. The OBR and local volunteers were remarkable and I had the privilege to meet and work alongside BBQ superstar Tommy Houston from Checkered Pig BBQ. I highly recommend anyone who is interested find a way to get involved with OBR.
Howdy and I look forward to my time here in The Pit.
After 22 years in the U.S Navy as a Naval Aviator, I retired in 2007. My retirement gift was a Traeger Texas 075 and BBQ became a passion. Over the past 10 years I’ve spent a lot of time learning, practicing and feeding my BBQ obsession.
I grew up and went to school in the great BBQing state of Texas. After graduating from The University of Texas, receiving my commission in the Navy and marrying an amazing Texas woman, we literally traveled and lived around the world. Both our sons were born overseas (Rota, Spain & Keflavik, Iceland) and grew up in the nomadic life of a military family. My last position in the Navy was in the DC-area and that's where we stayed so our boys could start and finish high school without having to be uprooted…again. Since I had to fund my post-Navy BBQ obsession (oh and my kid’s college), I was fortunate enough to get hired by the Department of Defense in a research and development position. It’s a great job that pays the bills and usually gives me enough time to experiment with BBQ. Sometime in the near future we hope to really retire, move away from the concrete jungle and get a place in the country with trees, a stream and a patio big enough for all my BBQ gear.
It has been a real pleasure getting involved in the BBQ community. I’ve met, virtually and in person, a wide variety of awesome people who are willing to help others and are genuinely nice folks. It’s great having a hobby where you can eat your successes and failures. Fortunately I’ve had more BBQ successes than failures, but I’m still working on perfecting the holy grail of Texas BBQ…the brisket.
I’m a bit of a geek and an early adopter of technology (much to the disappointment of my wife and bank account) and I've carried that in to my BBQing. I guess that makes me a Techno-Qer. My newest tech cooking device is an Anova WiFi Sous Vide immersion circulator. It was a great Christmas gift and we’ve had fun taking recommendations from the Pitmaster forum to make sous vide/BBQ creations. For the Super Bowl, we had great success with sous vide/smoked/grilled chicken wings with a blackberry chipotle glaze.
I’ve been fortunate to be a volunteer with Operation BBQ Relief (OBR). This is an amazing organization and it’s awesome that this site is such a big supporter of OBR. Last year I deployed with OBR supporting West Virginia flood victims. Making BBQ and serving it to people in need was extremely rewarding and an experience I won’t forget. The OBR and local volunteers were remarkable and I had the privilege to meet and work alongside BBQ superstar Tommy Houston from Checkered Pig BBQ. I highly recommend anyone who is interested find a way to get involved with OBR.
Howdy and I look forward to my time here in The Pit.
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