Hello,
While not a native Canadian (I'm a brit), well as much as anyone who has spent their whole life traveling can be considered from one country. I've lived in 10 countries and counting now. I think visited over 32. Put it this way, when I went to apply for my PR visa after marrying a Canadian...over the last 10 years I have made 118 trips in and out of countries.
My name is Gareth, which for you Americans is nothing like Garth.
I've been a chef ever since I left culinary school (still haven't found my niche food...before you ask), most recently working in a place where we had a Cookshack...made our own bacon, ham, cured meats, cured sausage, fresh sausage, semi cured smoked sausage, cured cuts of meat from Guanciale to Bresaola. Fantastic place. There were only two of us doing all this work. So I guess while my skill level isn't at the basic level, I do feel I have a heck of a lot to learn.
I'm looking at buying a Smokin Tex 1460 (after doing a lot of research...to think my original budget was $300), and having a jolly good play.
I've been lurking here for a bit, the forum looks amazing. Well done to everyone!
Oh, I should also say I'm an avid gardener (while I do grow some beauty only flowers, slowly but surely my proper/food garden is taking over). If there are any other Canadians out there, I would love to chat about local BBQ restaurants ect.
While not a native Canadian (I'm a brit), well as much as anyone who has spent their whole life traveling can be considered from one country. I've lived in 10 countries and counting now. I think visited over 32. Put it this way, when I went to apply for my PR visa after marrying a Canadian...over the last 10 years I have made 118 trips in and out of countries.
My name is Gareth, which for you Americans is nothing like Garth.
I've been a chef ever since I left culinary school (still haven't found my niche food...before you ask), most recently working in a place where we had a Cookshack...made our own bacon, ham, cured meats, cured sausage, fresh sausage, semi cured smoked sausage, cured cuts of meat from Guanciale to Bresaola. Fantastic place. There were only two of us doing all this work. So I guess while my skill level isn't at the basic level, I do feel I have a heck of a lot to learn.
I'm looking at buying a Smokin Tex 1460 (after doing a lot of research...to think my original budget was $300), and having a jolly good play.
I've been lurking here for a bit, the forum looks amazing. Well done to everyone!
Oh, I should also say I'm an avid gardener (while I do grow some beauty only flowers, slowly but surely my proper/food garden is taking over). If there are any other Canadians out there, I would love to chat about local BBQ restaurants ect.
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