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.
View media item 410125
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.
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.
View media item 410125
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.
