I hail from just north west of Houston, TX, in a community called Cypress. I've been cooking BBQ for over 15 years at the Houston Championship Barbeque Cook ,as well as other cook offs in the area. I also cook Q for volunteers at the Houston Livestock show and Rodeo each year. At the Houston Cook off i serve smoked brisket, ribs, sausage, and chicken for about 3,000 people over a three day period. At the Livestock Show, I serve up 240 meals a day for 21 days ranging from traditional BBQ, taco's, smoked turkey, sausage chicken gumbo,peach, blackberry, and apple cobblers just to name a few.. I also cook for other local benefits from time to time:grilling_smilie:
I've been cooking since I was a young lad training on the shirt tails of my father who was an Executive Chief. Thru him, I've had the opportunity to work in about every station in a commercial kitchen. when it comes to cooking/smoking Q, I use primary three smokers, an offset dry smoker mounted on a 24' trailer with two vertical towers and a 7" X 3" main cooking area, a 500lb rotisserie Pit mounted on a 24' trailer, and a 20' offset dry smokers on its own small trailer.
I'm a Navy Vet, Viet Nam era, have worked in computing systems and networking for many years, a retired vol. firefighter, and a certified emergency management specialist. My shoe size is .....naaaaaaaaa not going that far.
Hope to join in with all the great discussions. .