My name is Roger and I'm a native San Diegan, living in the east county suburb of Lakeside. Married with four sons and one grandson.
Sifu is a title which means "master" in Kenpo Karate.
The weather here gives us the opportunity to be outdoors 12 months in shorts and t-shirts so BBQ is a big part of getting together with friends and family all year long. I've been grilling almost 40 years because of it.
I come from four generations of excellent Island cooking enthusiasts, learning recipes and skills from my grandparents, parents and friends. I really love to make Hawaiian style BBQ dishes like huli huli chicken, kalbi, and kahlua pig. I can grill a pretty mean steak and have also dabbled in Baja style cooking. Generally, inside or outside, I love to cook!
Last year, I became fascinated with Southern style BBQ by watching the show BBQ Pitmasters. So, with credit card in hand, I called Ben Lang and ordered one of his 36" models. Fast forward to the present and I joined AR to learn from some really enthusiastic and honest people.
My skills as a offset stick smoker are quite raw. I use red oak and hickory woods and have learned to control the heat and keep a clear smoke going throughout the process but I don't think my food tastes right, especially tri-tip and brisket, where a sauce or mop isn't used, only rubs.
I'm really looking forward to learning from everyone on the AR site.
Sifu is a title which means "master" in Kenpo Karate.
The weather here gives us the opportunity to be outdoors 12 months in shorts and t-shirts so BBQ is a big part of getting together with friends and family all year long. I've been grilling almost 40 years because of it.
I come from four generations of excellent Island cooking enthusiasts, learning recipes and skills from my grandparents, parents and friends. I really love to make Hawaiian style BBQ dishes like huli huli chicken, kalbi, and kahlua pig. I can grill a pretty mean steak and have also dabbled in Baja style cooking. Generally, inside or outside, I love to cook!
Last year, I became fascinated with Southern style BBQ by watching the show BBQ Pitmasters. So, with credit card in hand, I called Ben Lang and ordered one of his 36" models. Fast forward to the present and I joined AR to learn from some really enthusiastic and honest people.
My skills as a offset stick smoker are quite raw. I use red oak and hickory woods and have learned to control the heat and keep a clear smoke going throughout the process but I don't think my food tastes right, especially tri-tip and brisket, where a sauce or mop isn't used, only rubs.
I'm really looking forward to learning from everyone on the AR site.
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