RenegadePitBoy
Wandering around with a bag of matchlight, looking for a match.
- Joined
- Jun 24, 2016
- Location
- Eastern North Carolina
Hello from North Carolina!!
My name is John and I am one of the pitmasters for Sam Jones BBQ in Greenville, NC.. We have the same whole pig product as Skylight Inn(trained here a month before the new place opened), except we use more modern cookers and cook a larger variety of food. In the pit house I cook pigs, turkey breast, whole chickens, ribs and chicken wings. We use Sam's custom grills he had BQ Grills make and we also have a J&R smoke master oven for our Ribs and chicken. I recently was flown to NY for the Big Apple BBQ block party with Sam and a team of people representing both our restaurant and Skylight... It was fun, but lots of hard work.. I cooked 15 pigs and 64 shoulders/butts in two long days.. (BTW I had some beef ribs from I believe Homestead in NY.. To die for!)It's a good job, well customers treat you like a star.. Very thankful and full of wonder. It's a dirty, hot.. Extremely hot.. Hard job.. Well hard because of elements you deal with.. The pay isn't great.. but I'm from Baltimore so I'm used to a bit more than they pay down here! It's also awesome that we often have tv cameras here and get to meet some "important" people! I personally have been on a local news channel and in NY I was interviewed by a Russian Travel channel. Recently I have been considering getting a crew together for competitions... Hope you all don't mind if I flood you with pics and any other information as it comes to me!!! Happy Grilling all!!
I tried uploading some photos, a few times.. It would do one, but if I tried anymore it said something about a security token missing.. I'll share a bunch as soon as I can figure it out!
My name is John and I am one of the pitmasters for Sam Jones BBQ in Greenville, NC.. We have the same whole pig product as Skylight Inn(trained here a month before the new place opened), except we use more modern cookers and cook a larger variety of food. In the pit house I cook pigs, turkey breast, whole chickens, ribs and chicken wings. We use Sam's custom grills he had BQ Grills make and we also have a J&R smoke master oven for our Ribs and chicken. I recently was flown to NY for the Big Apple BBQ block party with Sam and a team of people representing both our restaurant and Skylight... It was fun, but lots of hard work.. I cooked 15 pigs and 64 shoulders/butts in two long days.. (BTW I had some beef ribs from I believe Homestead in NY.. To die for!)It's a good job, well customers treat you like a star.. Very thankful and full of wonder. It's a dirty, hot.. Extremely hot.. Hard job.. Well hard because of elements you deal with.. The pay isn't great.. but I'm from Baltimore so I'm used to a bit more than they pay down here! It's also awesome that we often have tv cameras here and get to meet some "important" people! I personally have been on a local news channel and in NY I was interviewed by a Russian Travel channel. Recently I have been considering getting a crew together for competitions... Hope you all don't mind if I flood you with pics and any other information as it comes to me!!! Happy Grilling all!!
I tried uploading some photos, a few times.. It would do one, but if I tried anymore it said something about a security token missing.. I'll share a bunch as soon as I can figure it out!
