Howdy fellow smokers:
I've been lurking on the forums here for quite some time, I guess now is a good time to do a formal introduction.
I am located just outside of Philadelphia in lansdale, PA, in Montgomery County -- home of some amazingly good BBQ and smoking if you know where to look.
I've been in the restaurant business on and off for about 25 years if I count my first few years as a teenage dishwasher and prep cook. When I finally grew up I got myself a "real job" in computers but I've always been a fan of a big throw-down and I love to cook, so I've kept up my gourmet chops (and gut) over the years.
A few years ago I started focusing mostly on grilling and smoking. For a grill I have a MagicCater LPG-60 monster tied to two 40 propane tanks -- I could grill for a firehouse and still have room for a bunch of ribeyes if I wanted to. Over the past couple of years I have been doing a lot of smoking, mostly pork butts and ribs, playing around with trying to get that perfect pulled pork that has the beautiful smoke ring and luscious flavor we all crave.
Most recently, I have teamed up with a few other neighborhood crazies to smoke bacon. We started this summer doing a bunch of batches and giving it away to friends. The reaction was so incredible that we decided to start a company doing custom and artisan bacon for local restaurants and catering facilities. It is called, fittingly, Bespoke Bacon. Right now it's a part-time gig, as we all have normal day jobs. But what a fun part-time job, eh?
Anyway, I look forward to reading lots of tips and tricks from all of you in the future.
Peace in smoke,
Bryan C
I've been lurking on the forums here for quite some time, I guess now is a good time to do a formal introduction.
I am located just outside of Philadelphia in lansdale, PA, in Montgomery County -- home of some amazingly good BBQ and smoking if you know where to look.
I've been in the restaurant business on and off for about 25 years if I count my first few years as a teenage dishwasher and prep cook. When I finally grew up I got myself a "real job" in computers but I've always been a fan of a big throw-down and I love to cook, so I've kept up my gourmet chops (and gut) over the years.
A few years ago I started focusing mostly on grilling and smoking. For a grill I have a MagicCater LPG-60 monster tied to two 40 propane tanks -- I could grill for a firehouse and still have room for a bunch of ribeyes if I wanted to. Over the past couple of years I have been doing a lot of smoking, mostly pork butts and ribs, playing around with trying to get that perfect pulled pork that has the beautiful smoke ring and luscious flavor we all crave.
Most recently, I have teamed up with a few other neighborhood crazies to smoke bacon. We started this summer doing a bunch of batches and giving it away to friends. The reaction was so incredible that we decided to start a company doing custom and artisan bacon for local restaurants and catering facilities. It is called, fittingly, Bespoke Bacon. Right now it's a part-time gig, as we all have normal day jobs. But what a fun part-time job, eh?
Anyway, I look forward to reading lots of tips and tricks from all of you in the future.
Peace in smoke,
Bryan C
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