TracyD
New member
I live in No. Colorado. Learned to cook BBQ/smoke meat in Central Texas.
The home of very famous BBQ: Stubbs,Coopers, Blacks, Kruez Market, Elgin Sausage, Rudy's, Salt Lick.
I cook Brisket, Ribs and Pulled Pork.
I have done 3 large (over 100 lbs) pulled pork cooks for my office's summer lunchtime events. Served over 150 people at each event.
My cooking area is hidden in a small fenced area behind my house. Currently, I have 7 different pits,grills and smokers in my arsenal.
I have SS Weber Performer and a SJG. The SJG is destined to be a WSM mini. I need to buy the tamale pot, thermometer and some hardware.
The home of very famous BBQ: Stubbs,Coopers, Blacks, Kruez Market, Elgin Sausage, Rudy's, Salt Lick.
I cook Brisket, Ribs and Pulled Pork.
I have done 3 large (over 100 lbs) pulled pork cooks for my office's summer lunchtime events. Served over 150 people at each event.
My cooking area is hidden in a small fenced area behind my house. Currently, I have 7 different pits,grills and smokers in my arsenal.
I have SS Weber Performer and a SJG. The SJG is destined to be a WSM mini. I need to buy the tamale pot, thermometer and some hardware.
Last edited:
