You got a fun forum going here by the way. Thanks for letting me chat last night before I actually got to roll call.
I'm Shelly from just south of Buffalo. Had a paralegal degree and decided my hobby of barbecuing was much more fun so.........
I've been a caterer and concessionaire for five years, and my restaurant is very close to opening. I learned a little from a lot of que aficiendos over the years, so since ninty percent of my techniques were "stolen" and since I don't really fit any regional profile properly I decided to call myself Desperados......the outlaw of barbecue. It is also the name of the place in Emporia Kansas that so graciously gave me a great primer on how to barbecue in what I call the feminine form.
My pit is a no muss no fuss Friedrich 400, I presently own four of them and hope to have more. I've been assisting the company with design changes and marketing a new model by attending shows and cooking for them. It's a great unit and it won me Reserve Grand Champ at my first unsanctioned contest. Unfortunately I've never won it again since I've had to learn on a friend's wood burner for sanctioned events, but I'll keep trying. I have managed a first place brisket and fourth place or better the majority of the time.
I can tell you that from a business standpoint, I can reproduce my recipe perfectly everytime on this smoker and I would highly recommend it for people in business that would appreciate a day off now and again without worrying about someone massacreing their grand champ recipe.
I love barbecuing, traveling, meeting new people, and I can be a "chain puller" at times. I'm not easily offended and have a pretty thick skin so you don't have to go easy on me in chat if you don't feel like it.
If you're capable of sleeping across the street from a train track please don't hesitate to visit when you're out my way, and I'm looking forward to exchanging ideas with business owners, competitors, and backyard enthusiast.
I raised 7 decent citizens, seen most of the country, and my best cook I think is my pulled pork. I'm still in debate between a crusty roll, or texas toast, cause I'm an eternal people pleaser and just want to see you smile.
I drink, smoke way too much, and I can kick anybody's butt on a pool table if I'm in a cocky mood. These I think are positive qualities, because I'm a believer in enjoying life to the fullest. I'll even try your cigar if you tell me it's tasty.
I've got an idea to put all barbecue forum fans on a searchable map so that we can all touch base in our travels. I've already devised one for the local que restaurants in my area and it's pretty cool with lots of mapquest type features. Anyone game?
I'm Shelly from just south of Buffalo. Had a paralegal degree and decided my hobby of barbecuing was much more fun so.........
I've been a caterer and concessionaire for five years, and my restaurant is very close to opening. I learned a little from a lot of que aficiendos over the years, so since ninty percent of my techniques were "stolen" and since I don't really fit any regional profile properly I decided to call myself Desperados......the outlaw of barbecue. It is also the name of the place in Emporia Kansas that so graciously gave me a great primer on how to barbecue in what I call the feminine form.
My pit is a no muss no fuss Friedrich 400, I presently own four of them and hope to have more. I've been assisting the company with design changes and marketing a new model by attending shows and cooking for them. It's a great unit and it won me Reserve Grand Champ at my first unsanctioned contest. Unfortunately I've never won it again since I've had to learn on a friend's wood burner for sanctioned events, but I'll keep trying. I have managed a first place brisket and fourth place or better the majority of the time.
I can tell you that from a business standpoint, I can reproduce my recipe perfectly everytime on this smoker and I would highly recommend it for people in business that would appreciate a day off now and again without worrying about someone massacreing their grand champ recipe.
I love barbecuing, traveling, meeting new people, and I can be a "chain puller" at times. I'm not easily offended and have a pretty thick skin so you don't have to go easy on me in chat if you don't feel like it.
If you're capable of sleeping across the street from a train track please don't hesitate to visit when you're out my way, and I'm looking forward to exchanging ideas with business owners, competitors, and backyard enthusiast.
I raised 7 decent citizens, seen most of the country, and my best cook I think is my pulled pork. I'm still in debate between a crusty roll, or texas toast, cause I'm an eternal people pleaser and just want to see you smile.
I drink, smoke way too much, and I can kick anybody's butt on a pool table if I'm in a cocky mood. These I think are positive qualities, because I'm a believer in enjoying life to the fullest. I'll even try your cigar if you tell me it's tasty.
I've got an idea to put all barbecue forum fans on a searchable map so that we can all touch base in our travels. I've already devised one for the local que restaurants in my area and it's pretty cool with lots of mapquest type features. Anyone game?
