My mom has been the biggest influence for my cooking. From the time I was tall enough to reach the counter she has been teaching me culinary skills that I have to this day. I have cooked for about a year at a four star (at the time) chinese restaraunt in Sun River, Ore. I spent a little bit of time at a steakhouse and that is pretty much the extent of my "professional" experience. The last ten years I have been the cook of the house and grilling and smoking have been my latest passion. Slow smoked prime rib, broiled or grilled steaks, making spice blends, smoked pork spare/baby back ribs, smoked/grilled/baked salmon, smoked/baked turkey, bbq sauces, chili, clam/salmon/seafood chowders, all types of mexican dishes, broccoli beef stir-fry, kung pao chicken, crab puffs, chinese soups and noodles. Turning leftovers into a completely different meal is an art my mother taught me and continues to impress my wife to this day. Having a great imagination is a huge plus for me here. I get a kick when I suggest something to her and she turns her nose up in disgust then, can't stop eating it when served. My prime rib is a ten year trial and error project that, I believe, I've perfected. Sadly, this has left me unable to eat prime rib at any restaraunt. My recipe, a secret of course, includes homemade worcestershire sauce, homemade au jus, homemade horseradish sauce that will take your breathe away, clear out your sinuses, clear blocked arteries, cures the common cold, and can cause a mild stroke/heart attack. I haven't figured out which. I make a homemade rub that was inspired by a book that has inspired many of my creations and which, I believe, any serious bbqer/smoker or griller has to have, the Baron of bbq, Paul Kirk's "Championship Barbecue". I grind all my own spices, make my own blends, and buy my spices almost exclusively from Penzey's Spices. Look them up online, most likely there is one near by or order online. You won't be disappointed. Not enough room to accurately describe event(s).