Learned the value of cooking over live fire from my dad as a child. I love to cook both on my webers and inside. Was fortunate enough to study animal science in college and picked up a lot of tips in my Meat Science courses that I apply to BBQing such as meat/muscle selection, breaking down meat from whole to retail cuts and the science of what makes some muscles more chewy than others (no such word as "tough"). Since school I have been operating a 5,700 acre beef operation for the University of CA. I am married with two kids and enjoy spending time with them and cooking.
BBQin, smoking, cooking and campin
Save a Salmon
...EAT MORE BEEF Beef
it's what's for dinner!
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