seangoggin
Well-known member
Hey Brethren, my name is Sean!
I got started smoking in 2010 when I first moved to Savannah. I was using the Snake Method in a Weber and cooking butts overnight to mixed results. In 2011 I got a job at Green Truck in Savannah and used that Psych degree for what it was intended, restaurant work. I got a second job at Sandfly BBQ at the Streamliner to fuel my passion for cue (and help pay the debt I'd racked up from getting married months before). After a few months I'd be offered the Manager position there and was able to cook full-time. what the owner lacked in bedside manner, he more than made up for with knowledge. As a classically trained chef he taught me how to cure and make my own sausage and offered a HELL of a lot of insight I wouldn't have gotten anywhere else. At that place I helped us get voted Best BBQ in Savannah for the first time and even got a cameo on Bizarre Foods: Delicious Destinations.
After my little girl was born I had an existential freakout and decided working 60+ hours a week couldn't be my life anymore and ended up at a 9-5 boring job...
A year later one of my friends from Sandfly got me a job that is... hard to define. Technically I'm working in an office but I'm also spearheading anything BBQ related that's going on the restaurants menu. Some days my view is a computer, some days it's this. The owner has enough faith to have gone out and purchased a Lang 108" Deluxe Chargrill for us to play with!
Glad to be here!
I got started smoking in 2010 when I first moved to Savannah. I was using the Snake Method in a Weber and cooking butts overnight to mixed results. In 2011 I got a job at Green Truck in Savannah and used that Psych degree for what it was intended, restaurant work. I got a second job at Sandfly BBQ at the Streamliner to fuel my passion for cue (and help pay the debt I'd racked up from getting married months before). After a few months I'd be offered the Manager position there and was able to cook full-time. what the owner lacked in bedside manner, he more than made up for with knowledge. As a classically trained chef he taught me how to cure and make my own sausage and offered a HELL of a lot of insight I wouldn't have gotten anywhere else. At that place I helped us get voted Best BBQ in Savannah for the first time and even got a cameo on Bizarre Foods: Delicious Destinations.
After my little girl was born I had an existential freakout and decided working 60+ hours a week couldn't be my life anymore and ended up at a 9-5 boring job...
A year later one of my friends from Sandfly got me a job that is... hard to define. Technically I'm working in an office but I'm also spearheading anything BBQ related that's going on the restaurants menu. Some days my view is a computer, some days it's this. The owner has enough faith to have gone out and purchased a Lang 108" Deluxe Chargrill for us to play with!
Glad to be here!
