- Jun 23, 2017
- 1
- 10
I'm a Louisiana native turned North Carolinian. Anyone who knows me knows that food is my passion. Even my Mama turned the gumbo making over to me when I was 10. My impression of barbecue as a kid was overcooked meat drowned in cloying sweet sauce. I never really enjoyed it until my oldest brother moved to Memphis and brought me to the Rendezvous. Fast forward to a few years ago when I was invited up to Chicago to smoke a brisket and 2 dozen racks of ribs at a Comedy/Rap Battle/BBQ festival (Who could say no to a trip to Chicago?). I got some tips from a friend who's on a competition team in Texas, and got cooking at 4 a.m. The fateful moment came when my brother and I tasted the brisket and made eye contact. I've been hooked on barbecue ever since.
Last year I bought my first smoker, a 18" WSM. I made some pretty decent ribs and pork but when Thanksgiving came around, oh boy. I smoked the Thanksgiving turkey, spareribs on Black Friday, and I hope you didn't forget the anecdote about gumbo because boom! Turkey and sparerib gumbo was the best I had ever tasted in my life.
Recently, I added an Auber SYL-2615 to my collection and want to hear how other users like it/calibrate it. Cheers!
Last year I bought my first smoker, a 18" WSM. I made some pretty decent ribs and pork but when Thanksgiving came around, oh boy. I smoked the Thanksgiving turkey, spareribs on Black Friday, and I hope you didn't forget the anecdote about gumbo because boom! Turkey and sparerib gumbo was the best I had ever tasted in my life.
Recently, I added an Auber SYL-2615 to my collection and want to hear how other users like it/calibrate it. Cheers!
