Hello fellow BBQ enthusiasts!
My name is Corey and I am an emerging outdoor cooker and fascinated by the diverse world of BBQ. I have fairly decent grilling and direct heat skills. I grew up in Central California and was raised on Santa Maria style BBQ, so direct/indirect was all I knew. My Grandpa and I even did several large Santa Maria Style cookouts, cooking Tri-Tip and chicken for over 100 people at a time.
When I moved to the Midwest, I fell in love with low and slow. I am just now learning the art. I love making rubs and sauces and I am honing my smoking skills before I invest too much on equipment. (It is coming though!) I currently have several grills and an old school Brinkmann Electric that I am hoping to convert to charcoal soon. (I will probably post another thread for help on this).
I am excited to learn anything I can about this art and I would love to hear about any influential books, sites, or pitmasters that have been influential to anybody's growth as a BBQ cook.
Cheers,
Corey
My name is Corey and I am an emerging outdoor cooker and fascinated by the diverse world of BBQ. I have fairly decent grilling and direct heat skills. I grew up in Central California and was raised on Santa Maria style BBQ, so direct/indirect was all I knew. My Grandpa and I even did several large Santa Maria Style cookouts, cooking Tri-Tip and chicken for over 100 people at a time.
When I moved to the Midwest, I fell in love with low and slow. I am just now learning the art. I love making rubs and sauces and I am honing my smoking skills before I invest too much on equipment. (It is coming though!) I currently have several grills and an old school Brinkmann Electric that I am hoping to convert to charcoal soon. (I will probably post another thread for help on this).
I am excited to learn anything I can about this art and I would love to hear about any influential books, sites, or pitmasters that have been influential to anybody's growth as a BBQ cook.
Cheers,
Corey