Hi - My name is Gregg - I'm a Canadian in Texas - sucking up the 'que' life. My buddies the 'borrachos' are a bbq team who have taught me everything mesquite. I'm exploring every other wood. I've smoked apple pies, watermelon and cheese... as well as most pork products, roasts and briskets...
I'm still a brisket novice... Ribs - got down... pork loins - good to go... chicken - every which way including with a beer can...
Today I did a 'pesto' oak smoked rib, I am finishing off the ribs right now bringing them to temp and working on getting the bone to fall off when you pick them up.
The pesto had enough oil and grease that the meat seared and formed a great bark an will have a citrus flavor...
I am Texas... so we don't sauce or sop the meat... I spent 20 years in advertising - I have been a sushi chef, a cook and a bar cook in my day, I've worked in the ER, and had private clients... I've traveled the world as a DJ - but in Texas, I turned my skills to photography. Last year I worked with ESPN Game Day as a photographer (Baylor and Oklahoma 2019). In Texas I take photos of people smiling. Best job ever...
I'm still a brisket novice... Ribs - got down... pork loins - good to go... chicken - every which way including with a beer can...
Today I did a 'pesto' oak smoked rib, I am finishing off the ribs right now bringing them to temp and working on getting the bone to fall off when you pick them up.
The pesto had enough oil and grease that the meat seared and formed a great bark an will have a citrus flavor...
I am Texas... so we don't sauce or sop the meat... I spent 20 years in advertising - I have been a sushi chef, a cook and a bar cook in my day, I've worked in the ER, and had private clients... I've traveled the world as a DJ - but in Texas, I turned my skills to photography. Last year I worked with ESPN Game Day as a photographer (Baylor and Oklahoma 2019). In Texas I take photos of people smiling. Best job ever...
