- Oct 10, 2013
- 1
- 10
To all hello, and hola to the Spanish smokers; my name is Frank A Donovan,
I am 65, retired from AT&T after 46 years and I have a 48" Myron Mixon H2O smoker and it does to meat what we meat slinging smoking enthusiasts want, taste, texture, and a smoke ring that is gorgeous.
My team name is Old Men Rule; I have a T-shirt that my daughter gave me and it has a Motorcycle and the caption "old men rule", I borrowed the caption but since I am 65, retired it fits.
I compete in the GBA, FBA and with anybody who says there meat is better than mine.
I am also on the Drive By Smokers team, who compete solely on the GBA. Our next event is in November at Richland, Ga.
My experience in cooking started when I was a wee lad, the Boy Scouts, with my wife's grandfather on concrete blocks and a wire grate, and then I advanced to a char broil CB300 grill where I smoked my first shoulder.
One evening while channel surfing I came across the BBQ Pit Masters show and fell in love with cooking again; so much I went to Myron Mixon's cooking school in Unadilla, Ga.
On Saturday the class prepped ribs, shoulders, cup cake chicken, and watched Myron prep a whole hog. That night the meat was a cooking, and the class was able to sample all we prepped and cooked; the first bite of the rib I had led to another, another and then I knew I wanted to be in competition cooking; so I bought a 48" smoker H2O smoker, re-designed my 5 x 12 enclosed motorcycle trailer and with my wife we went to building rub and sauces to use in competition.
My neighbors love it since they are my taste testers; the feed back is the best BBQ in Albany, Ga.
So now you know about Old Men Rule, keep the fire smoke going, later
I am 65, retired from AT&T after 46 years and I have a 48" Myron Mixon H2O smoker and it does to meat what we meat slinging smoking enthusiasts want, taste, texture, and a smoke ring that is gorgeous.
My team name is Old Men Rule; I have a T-shirt that my daughter gave me and it has a Motorcycle and the caption "old men rule", I borrowed the caption but since I am 65, retired it fits.
I compete in the GBA, FBA and with anybody who says there meat is better than mine.
I am also on the Drive By Smokers team, who compete solely on the GBA. Our next event is in November at Richland, Ga.
My experience in cooking started when I was a wee lad, the Boy Scouts, with my wife's grandfather on concrete blocks and a wire grate, and then I advanced to a char broil CB300 grill where I smoked my first shoulder.
One evening while channel surfing I came across the BBQ Pit Masters show and fell in love with cooking again; so much I went to Myron Mixon's cooking school in Unadilla, Ga.
On Saturday the class prepped ribs, shoulders, cup cake chicken, and watched Myron prep a whole hog. That night the meat was a cooking, and the class was able to sample all we prepped and cooked; the first bite of the rib I had led to another, another and then I knew I wanted to be in competition cooking; so I bought a 48" smoker H2O smoker, re-designed my 5 x 12 enclosed motorcycle trailer and with my wife we went to building rub and sauces to use in competition.
My neighbors love it since they are my taste testers; the feed back is the best BBQ in Albany, Ga.
So now you know about Old Men Rule, keep the fire smoke going, later
