Hi everyone,
Step 4 of the new members' homework assignment is to introduce yourself, so here it goes!
My name's Steve and I'm from Calgary, Alberta, Canada. I've been BBQ'ing for just over a decade and always looking to up my game and learn new skills.
I'm a military veteran (Served in Afghanistan in a tank regiment in 2008 during the war on terror), former corporate lawyer and currently I'm a marketing professional and content creator at a home visualization and design company. On the side I run a youtube channel called "Smoke Trails BBQ" - I found that putting myself out there, asking questions and teaching what I know really helps me to consistently be better at BBQ.
I found this site while doing some research and I thought I'd get involved and see what it's all about. Looks like a great community.
I've done some BBQ catering for large events (up to 100 people) and I've also entered into my first KCBS BBQ competition later this month with a crew of friends.
Looking forward to getting involved and learning more!
Equipment:
- MES 30
- Oklahoma Joe's offset (Highland)
- Blackstone griddle
- Gas Grill
- Thermapen instant read thermometer
- Various wifi and wired meat probes
- Amaz'n pellet smoker
(next on the wishlist is a kettle, pellet smoker and egg)
Step 4 of the new members' homework assignment is to introduce yourself, so here it goes!
My name's Steve and I'm from Calgary, Alberta, Canada. I've been BBQ'ing for just over a decade and always looking to up my game and learn new skills.
I'm a military veteran (Served in Afghanistan in a tank regiment in 2008 during the war on terror), former corporate lawyer and currently I'm a marketing professional and content creator at a home visualization and design company. On the side I run a youtube channel called "Smoke Trails BBQ" - I found that putting myself out there, asking questions and teaching what I know really helps me to consistently be better at BBQ.
I found this site while doing some research and I thought I'd get involved and see what it's all about. Looks like a great community.
I've done some BBQ catering for large events (up to 100 people) and I've also entered into my first KCBS BBQ competition later this month with a crew of friends.
Looking forward to getting involved and learning more!
Equipment:
- MES 30
- Oklahoma Joe's offset (Highland)
- Blackstone griddle
- Gas Grill
- Thermapen instant read thermometer
- Various wifi and wired meat probes
- Amaz'n pellet smoker
(next on the wishlist is a kettle, pellet smoker and egg)
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