Welcome pitmasters. After lurking for a long while I finally joined the club. I had a chance to meet Meathead a few weeks ago in Albuquerque and we had a nice chat about science in cooking.
I have been cooking and grilling pretty much since I was a kid. I have a number of grills and smokers, but my fallbacks are a Ugly Drum Smoker (Big Poppa kit with some mods) and a series of Weber Kettles. They never let me down.
I have been a KCBS member and certified judge and table captain for about 5 years, now. Competitions in the southwest are far apart. New Mexico is down to only one per year, in Artesia, NM. I have also had the pleasure of cooking with a team in Colorado. Hard work, but fun.
While I love traditional "American" BBQ, I am always trying to expand into new techniques and flavors. Al Pastore pork, Greek leg of lamb, Korean ribs, jerk chicken, satay, etc. Life is too short to not explore.
Am glad to be here. Smoke on.
Dale from Los Alamos, NM.
I have been cooking and grilling pretty much since I was a kid. I have a number of grills and smokers, but my fallbacks are a Ugly Drum Smoker (Big Poppa kit with some mods) and a series of Weber Kettles. They never let me down.
I have been a KCBS member and certified judge and table captain for about 5 years, now. Competitions in the southwest are far apart. New Mexico is down to only one per year, in Artesia, NM. I have also had the pleasure of cooking with a team in Colorado. Hard work, but fun.
While I love traditional "American" BBQ, I am always trying to expand into new techniques and flavors. Al Pastore pork, Greek leg of lamb, Korean ribs, jerk chicken, satay, etc. Life is too short to not explore.
Am glad to be here. Smoke on.
Dale from Los Alamos, NM.
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