Hi Everyone

[chefraoul]

Great Site!.  Lots of fantastic information and I appreciate how much support the members offer here.  

I live in Spring Texas.  I was a chemist and an engineer.  Turned culinary and became an executive chef.  Probably use more engineering and chemistry in the kitchen then I ever did in the chemical industry.

I now am full time caterer doing weddings and corporate events.  While I do many cuisines, here in Texas, one has to offer Barbecue.

I have a small pit, LOL.  actually it's 27 foot long and weighs about 7200 pounds.

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I have cooked 50 briskets on it once and still had a little room left.

I am just beginning to do dry curing, to make my own hams, prosciutto, salami,...

I look forward to exploring this site more.   Thanks to everyone who have made this site possible.

 

[gary s]

  Good morning and welcome to the forum, from a hot & humid day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

Nice Rig !!

Gary