keeperofsecrets
Full Fledged Farker
Hello everyone. As a relatively new subscriber with a months-long habit of lurking (what is the saying? "Long time listener, first time caller"...), I thought I should step out of the shadows and say hi.
Hi.
My relationship to BBQ goes back to my childhood and teens in the 70's and 80's in the Hill Country of Texas. My dad was a cowboy - the real "ride the range" and "roundup" kind. I grew up on pit BBQ and Czech sausages. We moved to Kansas in high school and I was still around cattle. Now I am in Georgia and I miss my Hill Country BBQ.
As for the subject line...I work as an Information Security executive for a large company in the Atlanta area as my full-time gig. I am the "keeper of secrets"*, as it were. When I have time, I dabble in small-venue catering with my A1 Competition Smoker rig. I have been told that my brisket is as good as any joint in Texas, but I am sure that I am only as good as the top 25%. :wink:
*Who can guess the origin of that quote?
Hi.
My relationship to BBQ goes back to my childhood and teens in the 70's and 80's in the Hill Country of Texas. My dad was a cowboy - the real "ride the range" and "roundup" kind. I grew up on pit BBQ and Czech sausages. We moved to Kansas in high school and I was still around cattle. Now I am in Georgia and I miss my Hill Country BBQ.
As for the subject line...I work as an Information Security executive for a large company in the Atlanta area as my full-time gig. I am the "keeper of secrets"*, as it were. When I have time, I dabble in small-venue catering with my A1 Competition Smoker rig. I have been told that my brisket is as good as any joint in Texas, but I am sure that I am only as good as the top 25%. :wink:
*Who can guess the origin of that quote?