Hi guys, just signed up and saying hello!
I picked up smoking after my wife's work sent us to live in Texas for a while and I got to eat my way around the state. When we moved back to California, I found the BBQ options more limited so I started making it on my own. I've gone through a WSM, Masterbuilt Gravity Series, and now use an Old Country Gravity Fed smoker, which I love.
Aside from smoked meats, I'm into a lot of other cuisines and am thankful to live in such a great food city. I often try to incorporate different fusion flavors into meats I otherwise smoke with Texas BBQ techniques. Sometimes it works, sometimes it doesn't but the process is fun.
I hope to start selling my food later this year once my county legalizes home kitchen businesses. In the meantime, if anyone in LA wants to be a taste tester for my stuff, let me know!
Here's a link to my IG (which I used to post on more, but should get more active on)-- https://www.instagram.com/DoodlyDooBarbecue
I picked up smoking after my wife's work sent us to live in Texas for a while and I got to eat my way around the state. When we moved back to California, I found the BBQ options more limited so I started making it on my own. I've gone through a WSM, Masterbuilt Gravity Series, and now use an Old Country Gravity Fed smoker, which I love.
Aside from smoked meats, I'm into a lot of other cuisines and am thankful to live in such a great food city. I often try to incorporate different fusion flavors into meats I otherwise smoke with Texas BBQ techniques. Sometimes it works, sometimes it doesn't but the process is fun.
I hope to start selling my food later this year once my county legalizes home kitchen businesses. In the meantime, if anyone in LA wants to be a taste tester for my stuff, let me know!
Here's a link to my IG (which I used to post on more, but should get more active on)-- https://www.instagram.com/DoodlyDooBarbecue
