Good evening everyone!
Just a quick background. I have a background in many different areas but mainly meat and food processing and quality and food safety. I've been smoking, grilling, running a bbq restaurant, vending and catering for the past 20 years. I've also done some bbq competitions for the last few years.
I've worked 70 hours a week and lost my rear in the restaurant biz. But I'm still catering, vending and competing and am on my way back! Sounds crazy I know but I wouldn't do anything else!
I love my family! My son is Sam of the Sam Diggity's BBQ. So named and the logo was created because he kept asking me to build him a smoker he could pull behind his tricycle when he was a toddler! I look forward to contributing to and learning from everyone on here. Have a great week everyone!
Head Cook & Pitmaster
Sam Diggity's BBQ