It's been a very short time for me in smf, but I'm hoping that I've been accepted for the fact that I toil in pork every single day and that the passion is still bigger than anything I've ever done before for a living.
While I won't ever have a huge post count, I sure hope that I can provide something useful in it's content, and let me say here and now, anyone at anytime is welcome to ask me anything.
It doesn't mean I'll know the answer of course, but if it happens to be something I"ve come across or smoked over the years I'll absolutely give up any of my "secrets". If it weren't for the friendly pitmasters over the years sharing with me, god knows I"d be working for attorneys........no offense to you attorneys, but as you probably already know, barbecue is so much more fun.
To me, this is the place I'll learn about venison, sausage, jerky, and all the things I have yet to master, but it's more importantly, an opportunity to "pay it forward" as Oprah puts it.
Thanks so much folks for all your support, my barbecue knowledge is yours for the taking and trading.
