- Jan 19, 2017
- 5
- 10
Chef and Author Josh
Owner of Granja La Colina 502 BBQ and La Colina 16 Ave Deli
bbqguatmala.com
facebook: bbqguatmala
instagram: bbqguatemala
twitter: bbqguatemala
Process:
5000 lbs of Pig per month
Specialize:
Bacon
Salami
pepperoni
Ham
Sausage of many countries
Breakfast sausage
BBQ
Chichrrones
Smoking:
Primarily with Shells of Macadamia - Chicken/ Cold Smoking
Secondary with Apple Wood - Bacon
Like using
Mango Wood - Beef/ Pork
Peach Wood - Beef/ Pork
Hickory - Everything and usually on client demand (expensive here)
No Mixing
Smoker:
Concrete Direct Heat
Concrete indirect Heat
Experience:
Deer Camp Mississippi
Smoking for 20 plus years
Process using old timer recipes
Background:
German/ Austrian
Economics Major USM
Owner of Granja La Colina 502 BBQ and La Colina 16 Ave Deli
bbqguatmala.com
facebook: bbqguatmala
instagram: bbqguatemala
twitter: bbqguatemala
Process:
5000 lbs of Pig per month
Specialize:
Bacon
Salami
pepperoni
Ham
Sausage of many countries
Breakfast sausage
BBQ
Chichrrones
Smoking:
Primarily with Shells of Macadamia - Chicken/ Cold Smoking
Secondary with Apple Wood - Bacon
Like using
Mango Wood - Beef/ Pork
Peach Wood - Beef/ Pork
Hickory - Everything and usually on client demand (expensive here)
No Mixing
Smoker:
Concrete Direct Heat
Concrete indirect Heat
Experience:
Deer Camp Mississippi
Smoking for 20 plus years
Process using old timer recipes
Background:
German/ Austrian
Economics Major USM