As you can see my handle is ‘Divemaster’ and that’s what I did for a number of years. But that’s all in the past, though I do still scuba dive but neither to the extent nor depth that I used to.
I’ve had a competition BBQ team here in the states called ‘Stockcar BBQ’ for over 5 years now. The team name came from the fact that I was the Pitmaster for a catering group that served over 35 NASCAR teams (about 3,000 to 5,000 meals a weekend).
I’ve been cooking since I was about 9 years old and discovered a passion for BBQ around age 15. Since then I’ve pretty much lived by the saying that “If it doesn’t come off of a smoker, it’s just a side dish”.
As for equipment, I have:
"The Mistress" – A custom built Lang off-set, reverse flow cooker that I use not only at competitions but also for my larger cooks.
“Ramona” – A Large Big Green Egg that I use for most of my personal cooks
“The Cottage Cooker” – Is a UDS (Ugly Drum Smoker) that I keep at our family’s summer house.
“Little Bubba” – Was my first cooker (Brinkman Smoke & Pit Pro) that is now retired.
Anyway, hanks for letting me join up! I actually just got back from a trip to Hungry, Austria, along with a quick stop in Prague, but I’m hoping to get over to the UK some time soon.
Thanks again,
Jeff