Hi Everyone

Discussion in 'Roll Call' started by chefraoul, Jul 8, 2015.

  1. Great Site!.  Lots of fantastic information and I appreciate how much support the members offer here.  

    I live in Spring Texas.  I was a chemist and an engineer.  Turned culinary and became an executive chef.  Probably use more engineering and chemistry in the kitchen then I ever did in the chemical industry.

    I now am full time caterer doing weddings and corporate events.  While I do many cuisines, here in Texas, one has to offer Barbecue.

    I have a small pit, LOL.  actually it's 27 foot long and weighs about 7200 pounds.

    I have cooked 50 briskets on it once and still had a little room left.

    I am just beginning to do dry curing, to make my own hams, prosciutto, salami,...

    I look forward to exploring this site more.   Thanks to everyone who have made this site possible.
  2. [​IMG]   Good morning and welcome to the forum, from a hot & humid day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

    Nice Rig !!


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