Good evening all members.
My name is Tim. I am recently retired from the Army after 27 years. I have had plenty of time to work on cooking meat, (all kinds imaginable), over some primitive setups and homemade smokers. It was always a point of pride to take care of my Soldiers when deployed and provide a taste of home.
Now I have slowed down the pace of life I really look forward to reconfiguring donated smokers, (can't take them with you when the Army moves you), and learning what up to competition folks use.
I grew up outside of KC and am familiar with beef, pork, poultry and mid-west rubs and cooking styles. I am definitely open to suggestions on how to improve texture, flavor and overall presentation of BBQ. Eventually I would like to get to the level of competition BBQ but I understand this will take years. Any mentoring on the process is greatly appreciated.
I am glad to be part of the forum and if anyone would like tips on cooking at high altitude, I'm here to help.