I can't email meathead directly (or I just missed how to) so ill go with this.
I didn't grow up eating barbecue.
I grew up on the east coast eating fish and shellfish. Butter and chives, no spice no heat.
I would have never changed but the military has a sense of humor and shipped me to Alaska. Far far away from the place I was from and exposing me to really different food. Heat, barbecue, Korean, Thai....etc etc. I learned to smoke things because you smoke Salmon in Alaska. You just do. I started with a Masterbuilt electric and I am currently working a traeger. I don't make competition level food. I never will. I'm too lazy, I don't have access to hardwood for smoking with coals, I don't want to babysit and maintain temp on heat sources that I have to watch like a hawk.
But I make decent food. I make it because you gave me the tools to do so. My friends and family LOVE my barbecue (because they don't know any better). I get up at 5 am to take dry brined pork shoulders out of the fridge to smoke for 14 hours because it WORKS because you gave me a website (and book) that told me it would.
Don't change a bit. I'll never win an award for my pulled pork, but my friends will jump at a chance to get a vacuum sealed pack of it to add to their meals. I don't have my own personal signature rub(though I very slightly modified yours) but the people my wife gives it to fight for the bark.
My piece is that before I decided to pay for it, you showed me how to make decent barbecue. You didn't make me feel stupid or from the wrong place to turn shit cuts of meat into the type people put on their calendar to come eat when you make them.
Thanks. That's all. The food I make is better because of what I have learned, I bought the cookbook because its more convenient for me but in the end I started at your website.
Keep it up man. You turned an East Coast city boy into a guy that sits for 14 hours to make pulled pork. I think its something.
I didn't grow up eating barbecue.
I grew up on the east coast eating fish and shellfish. Butter and chives, no spice no heat.
I would have never changed but the military has a sense of humor and shipped me to Alaska. Far far away from the place I was from and exposing me to really different food. Heat, barbecue, Korean, Thai....etc etc. I learned to smoke things because you smoke Salmon in Alaska. You just do. I started with a Masterbuilt electric and I am currently working a traeger. I don't make competition level food. I never will. I'm too lazy, I don't have access to hardwood for smoking with coals, I don't want to babysit and maintain temp on heat sources that I have to watch like a hawk.
But I make decent food. I make it because you gave me the tools to do so. My friends and family LOVE my barbecue (because they don't know any better). I get up at 5 am to take dry brined pork shoulders out of the fridge to smoke for 14 hours because it WORKS because you gave me a website (and book) that told me it would.
Don't change a bit. I'll never win an award for my pulled pork, but my friends will jump at a chance to get a vacuum sealed pack of it to add to their meals. I don't have my own personal signature rub(though I very slightly modified yours) but the people my wife gives it to fight for the bark.
My piece is that before I decided to pay for it, you showed me how to make decent barbecue. You didn't make me feel stupid or from the wrong place to turn shit cuts of meat into the type people put on their calendar to come eat when you make them.
Thanks. That's all. The food I make is better because of what I have learned, I bought the cookbook because its more convenient for me but in the end I started at your website.
Keep it up man. You turned an East Coast city boy into a guy that sits for 14 hours to make pulled pork. I think its something.
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