I made it, I survived this Carnivore Carnival on one of the hottest days of the year, Time for a cheap brew a chair and a cooler for my poor tired old dogs.
I am what some call a BBQ snob, I admin Phat Kat BBQ face book site as well as Certified BBQ Judges face book site.I have been cooking competitively since 2006,and have been a Certified BBQ Judge since 2008. If things go well this year I should be able to take my Master judge test by the end of the year.
First and foremost I LOVE BBQ, I love to create new rubs,sauces, and
try new techniques. I have hand built 2 custom smokers, the first one was a stick burner and the second one is a 23 cu.ft. pellet smoker made from a commercial stainless steel freezer. This means that just because the temp drops I do not have to stop smoking meats trying new things because with Mac Guyver V 2.0 I can enjoy BBQ year round. I supply all of the smoked products for the Art House Cafe from Swabian Hall bacon, heritage breed hams, and vegan bacon as well as the pulled pork, brisket and on occasion ribs. Never in my wildest dreams would I have ever thought that TOFU would have passed through the door of the smoker, It has and continues to do so on a regular basis it has become a big hit at the restaurant.
I will be very honest in any critiques that I post on others dishes/plates/boxes, and from time to time I will post some of my own and I expect the same in return. I love to hear feedback from others regarding the food that I present and love to give feedback to others on their presentations. If you think you are producing a good product and it just does not hit home then you really need to know why. As a judge I fill out more comment cards than most judges, If the food does not hit the standards then the chef/cook/competitor needs to know why it fell below standards. On the other hand if the food was well above standards the scores will reflect that.
I am what some call a BBQ snob, I admin Phat Kat BBQ face book site as well as Certified BBQ Judges face book site.I have been cooking competitively since 2006,and have been a Certified BBQ Judge since 2008. If things go well this year I should be able to take my Master judge test by the end of the year.
First and foremost I LOVE BBQ, I love to create new rubs,sauces, and
try new techniques. I have hand built 2 custom smokers, the first one was a stick burner and the second one is a 23 cu.ft. pellet smoker made from a commercial stainless steel freezer. This means that just because the temp drops I do not have to stop smoking meats trying new things because with Mac Guyver V 2.0 I can enjoy BBQ year round. I supply all of the smoked products for the Art House Cafe from Swabian Hall bacon, heritage breed hams, and vegan bacon as well as the pulled pork, brisket and on occasion ribs. Never in my wildest dreams would I have ever thought that TOFU would have passed through the door of the smoker, It has and continues to do so on a regular basis it has become a big hit at the restaurant.
I will be very honest in any critiques that I post on others dishes/plates/boxes, and from time to time I will post some of my own and I expect the same in return. I love to hear feedback from others regarding the food that I present and love to give feedback to others on their presentations. If you think you are producing a good product and it just does not hit home then you really need to know why. As a judge I fill out more comment cards than most judges, If the food does not hit the standards then the chef/cook/competitor needs to know why it fell below standards. On the other hand if the food was well above standards the scores will reflect that.
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