Just joined Pitmasters but been following the website and Facebook for a year or so now, thought I was a pretty savvy cook and have a slew of awards but this site has upped my game considerably, especially when cooking for friends instead of Judges. Whole different ball game when your eaters are having a meal instead of just a bite or two. However the Memphis dust rub took my pulled pork from 4th & 5th to 2nd & 3rd the last few cook-offs.
Looking forward to learning some different techniques with everyone.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome 4 Aces! Great to have a competition pro here! Our resident moderator Candy is a seasoned pro on the competition circuit too. Great resource you folks can be to other members!
Great job on your signature too! Cold is the best beer!
Hey Yawl, newbie from Texas
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