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Unread 06-20-2012, 11:14 PM   #27
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Join Date: 10-09-10
Location: Hampton Roads, VA
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Thank you Pitmaster T for sharing your insight and wisdom with the brethren. I consider myself a decent cook and I have competed in a few contests and scored with my brisket in a couple, however I feel that I still have tons to learn and will never be satisfied with my brisket. I consider cooking a blend of technique, art and science. I also feel its like learning a musical instrument ( I play drum set). I'm decent at that too, but becoming a 'virtuoso ' requires years of study and practice. You've given up a ton of resources to read and consider and I thank you for taking the time to post them for the brethren.
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0
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