Hi Folks, Joe Bryant. Glad to be part of what sure seems like an awesome forum. My regular job is running www.footballguys.com - a subscription service website for Fantasy Football. We have a large message board forum there so I totally get the power of forums.
The thing I love most about BBQ is it's a redemption story. It's an underdog story. The rich folks got the best cuts of meat from the animal and the "other" folks got the cast off cuts. But the other folks through hard work and ingenuity figured out how to transform the tough cuts into something even better. So now the Briskets and the Pork Shoulders are more sought after than the T-Bone and Pork Chops. It's modern day alchemy. I love that.
Secondly, I love the communal aspect and how BBQ almost always signifies something special. We built a homemade trailer that can handle 64 Boston Butts at a time to use for cooking for our Homeless Folks in downtown Knoxville a couple of times a month. I'm assuming many of y'all are wired the same way - but I'm "fed" when I see other folks enjoy food I've made.
I'm kicking around the idea of a restaurant but want to be very careful there. I know it's about much more than just cooking great food. We'll see.
I live in Tennessee so Pork is king here but I spent much of my youth and college years in Texas and love the Central Texas Market style. I see no reason one can't do both well.
Glad to be part of the forum and I'm looking forward to it. Thanks. And for anyone that cares, a quick video about serving downtown https://vimeo.com/128523784
The thing I love most about BBQ is it's a redemption story. It's an underdog story. The rich folks got the best cuts of meat from the animal and the "other" folks got the cast off cuts. But the other folks through hard work and ingenuity figured out how to transform the tough cuts into something even better. So now the Briskets and the Pork Shoulders are more sought after than the T-Bone and Pork Chops. It's modern day alchemy. I love that.
Secondly, I love the communal aspect and how BBQ almost always signifies something special. We built a homemade trailer that can handle 64 Boston Butts at a time to use for cooking for our Homeless Folks in downtown Knoxville a couple of times a month. I'm assuming many of y'all are wired the same way - but I'm "fed" when I see other folks enjoy food I've made.
I'm kicking around the idea of a restaurant but want to be very careful there. I know it's about much more than just cooking great food. We'll see.
I live in Tennessee so Pork is king here but I spent much of my youth and college years in Texas and love the Central Texas Market style. I see no reason one can't do both well.
Glad to be part of the forum and I'm looking forward to it. Thanks. And for anyone that cares, a quick video about serving downtown https://vimeo.com/128523784
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