I grew up in Brownsville, Texas. Lived in central Texas (Austin/San Marcos/Wimberley) for ten years. It was there that I got to sample some of the best BBQ in the world. Luling, Lockhart and Gruene were mecca to my taste buds. I grew up BBQ'n with my father and grandfather every weekend. I carried that tradition with me to college and beyond. My friends and family tell me I cook the best steaks. But it's the smoker where I really get cooking. I have practiced at the art of smoking meats and fish and have done so for more than 15 years. After moving to the Atlantic Seaboard I had to find other woods to smoke with since Mesquite is virtually non-existent. My favorite is Cherry wood however I occasionally use Hickory with outstanding results.
My favorite family cooking traditions
Barbecuing every weekend, rain, shine or snow.
My cooking triumphs
Smoked Salmon and Steel-head Trout. My Turkey is pretty darn good too!
My cooking tragedies
Early on I didn't pay too much attention to regulating heat. I burned some prime meat or cooked it too quick back then.