Recent content by denverbri69

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  1. denverbri69

    Just messing around

    Well the snow here in the Denver area has finally melted enough for me to get to the wood pile. So I was itching to get a fire going and just smoke some 'sheeeet'. So here is what is in the smoker right now.  Boneless Chuck Roast A Deli Turkey Breast: a pretty mediocre one, but i cut it into 1...
  2. Let me introduce myself

    Let me introduce myself

  3. denverbri69

    Let me introduce myself

    My name is Chef B. I am a KCBS certified judge and a proud member of the Rocky MT BBQ Association. I live in a suburb of Denver, CO called Littleton. I graduated from the Culinary Institute of America in 1981. I own my own business consulting firm. My latest love of my life is my is my 20" pipe...
  4. two temp gauges.jpg

    two temp gauges.jpg

    • denverbri69
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    • Album: Let me introduce myself
  5. Lox project.jpg

    Lox project.jpg

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    • Album: Let me introduce myself
  6. denverbri69

    Why is Franklin BBQ in austin so good?

    I have enjoyed reading this topic/thread. My wife is a UT Austin alum and she took me to Austin to see a part of her history. We did a BBQ tour of the great epitomes in and around the area. We hit Kreuz's, Smitty's, The Salt Lick, Black's and some other small places in Lueling and Lockhart...
  7. denverbri69

    Don't Let The Term Newbie Fool You

    Newbie to this great site. I am a graduate of the Culinary Instituted of America, class of '81, a KCBS CBJ and a proud member of the best State/Region BBQ association, The Rocky Mountain BBQ Association. I look forward to sharing and learning with all of you. Brining and smoking are my favorite...
  8. denverbri69

    The Great Smoked Salt Experiment

    I want to thank you for sharing your scientific process on attacking this project and your diligence for the comprehensive tutorial. 
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