- Jun 28, 2008
- 8
- 10
Hi All,
What a great forum and site! My name is Dave and I'm homegrown in Memphis, TN. Cooking has always been an interest for me since working my way through college in several restaraunts. Its been years since those days, but the hobby has remained a love. Growing up in Memphis, TN.....BBQ and learning to replicate in my own backyard, what the many local Que joints turn out was a personal mission. After several not so great attempts, I came across the book "Smoke & Spice, Cooking with SMOKE, the REAL way to Barbeque" and have never looked back. My first backyard smoker is a New Braunfels offset cooker, it does a great job but is a little flimsy. From cooking on my backyard tiny grill I've advanced to the point of cooking on a competition team and for several large functions. Other smoking interests are jerky making (whole meat) and meat snack stick style sausage. Although I've made some pretty good stuff, I consider myself a novice and am always looking to learn new things and refine current skills. A learning mission of mine right now is experimenting with different recipes for meat snack sticks, with the eventual plan of using wild duck and goose meat. There seem to be many finicky eaters who don't care for duck, and my goal is to turn out a meat stick that the finicky keep asking for more!
Dave
What a great forum and site! My name is Dave and I'm homegrown in Memphis, TN. Cooking has always been an interest for me since working my way through college in several restaraunts. Its been years since those days, but the hobby has remained a love. Growing up in Memphis, TN.....BBQ and learning to replicate in my own backyard, what the many local Que joints turn out was a personal mission. After several not so great attempts, I came across the book "Smoke & Spice, Cooking with SMOKE, the REAL way to Barbeque" and have never looked back. My first backyard smoker is a New Braunfels offset cooker, it does a great job but is a little flimsy. From cooking on my backyard tiny grill I've advanced to the point of cooking on a competition team and for several large functions. Other smoking interests are jerky making (whole meat) and meat snack stick style sausage. Although I've made some pretty good stuff, I consider myself a novice and am always looking to learn new things and refine current skills. A learning mission of mine right now is experimenting with different recipes for meat snack sticks, with the eventual plan of using wild duck and goose meat. There seem to be many finicky eaters who don't care for duck, and my goal is to turn out a meat stick that the finicky keep asking for more!
Dave
