Canadian in San Diego

Discussion in 'Roll Call' started by jkcdn, Jan 28, 2016.

  1. Hi Everyone -

    Just a quick hello, 20 years in restaurants running, cooking, success and failure just like life..

    Got serious about BBQ and Charcuterie about 4 years ago. Slaughtered/Butchered a Red Waddle 2 years ago and took it all the way down to Dry (9 month - 55%WL) Soppressata Salami and Coppa. I butcher a whole pig each fall. 

    I work primarily with a gasser for weekdays and my Vision Grill Kamado for weekends and BBQ. Very Happy to learn more about this never ending subject of Smoking meat!

    JKCDN
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Looking forward to seeing some of your work.

    Al
     
  3. [​IMG]   Good morning and welcome to the forum, from a cloudy and warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

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