Hey everyone,
I've been using this site for a while now and final figured out I should support it via the pit master club.
I started getting serious about BBQ around 2013, which was when I got my Big Green Egg, only smoker i've ever worked with.
I had always had a webber grill and loved to grill out but there was always something mystical and magical about smokers. I didn't really know what they were, they seemed like a hassle but I always came a running when my brother cooked something on the smoker.
Anyway I got an egg from Culinary Concepts in Fort Lauderdale. Every Sunday the egg head customers congregate at the store and bring in and cook food for the culinary concpets customers on the stores eggs, and store has keg beer! So every Sunday I wasn't working I would be in there trying to learn from the guys that had been doing it longer. After a couple of months I was getting the hang of it.
I went to myron mixon BBQ school in March of 2013 and it was a blast.
I'm a professional freediver (those guys that hold their breath a long time and dive really deep) and run a business teaching people how to do what I do. www.Immersionfreediving.com
Not a lot of freediving BBQ guys out there they are mostly eating twigs, berries and busy meditating.
Anyway forum looks great and looking forward to learning from everyone and helping out if i can.
Turkey was straight from amazing ribs... was great!
You can see lots of my BBQ and freediving photos @ http://instagram.com/ImmersionFD
Looking forward to trying pastrami in coming weeks, of course following the amazing ribs reciepe.
Ted
I've been using this site for a while now and final figured out I should support it via the pit master club.
I started getting serious about BBQ around 2013, which was when I got my Big Green Egg, only smoker i've ever worked with.
I had always had a webber grill and loved to grill out but there was always something mystical and magical about smokers. I didn't really know what they were, they seemed like a hassle but I always came a running when my brother cooked something on the smoker.
Anyway I got an egg from Culinary Concepts in Fort Lauderdale. Every Sunday the egg head customers congregate at the store and bring in and cook food for the culinary concpets customers on the stores eggs, and store has keg beer! So every Sunday I wasn't working I would be in there trying to learn from the guys that had been doing it longer. After a couple of months I was getting the hang of it.
I went to myron mixon BBQ school in March of 2013 and it was a blast.
I'm a professional freediver (those guys that hold their breath a long time and dive really deep) and run a business teaching people how to do what I do. www.Immersionfreediving.com
Not a lot of freediving BBQ guys out there they are mostly eating twigs, berries and busy meditating.
Anyway forum looks great and looking forward to learning from everyone and helping out if i can.
Turkey was straight from amazing ribs... was great!
You can see lots of my BBQ and freediving photos @ http://instagram.com/ImmersionFD
Looking forward to trying pastrami in coming weeks, of course following the amazing ribs reciepe.
Ted
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