I'm new to Pitmaster Club, but I've learned a lot from this site over the past couple of years.
I never tasted real barbecue until I was invited to a pig roast 36 years ago--what a revelation! I've been cookin' ever since, progressing from a Weber ketttle to a steel New Braunfels to a Big Green Egg.
When my daughter was engaged, she asked me sweetly if I'd smoke pork shoulder for her wedding reception, and I couldn't say no, could I? Then I found out I was cooking for 130. It was the biggest challenge I've faced as a pitmaster (nobody has ever actually called me that), and it went very well. I have a lot of probably misplaced confidence now, so my skills need to catch up.
I think I'm proudest of getting both my sons and a couple of friends interested in real barbecue, and they've all become very accomplished and have developed their own styles. Keep the fires burning!
I never tasted real barbecue until I was invited to a pig roast 36 years ago--what a revelation! I've been cookin' ever since, progressing from a Weber ketttle to a steel New Braunfels to a Big Green Egg.
When my daughter was engaged, she asked me sweetly if I'd smoke pork shoulder for her wedding reception, and I couldn't say no, could I? Then I found out I was cooking for 130. It was the biggest challenge I've faced as a pitmaster (nobody has ever actually called me that), and it went very well. I have a lot of probably misplaced confidence now, so my skills need to catch up.
I think I'm proudest of getting both my sons and a couple of friends interested in real barbecue, and they've all become very accomplished and have developed their own styles. Keep the fires burning!
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