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Been cooking for approx. 40 years, a degreed Chef for 8 years. In the past, I have owned a bar, cafe, and catering BBQ business. I engage in competition BBQing and enjoy the competition of having my food blind judged by folks who aren't hungry or know who has prepared it. Only way to get a truely honest opinion on your Que, since most friends or family you cook for will all state "it's the best they ever had", mostly cause it's free.
I can eat good Mexican food 4 to 5 days of the week, I love it, the texture combinations, aromas, and the flavors of the chiles, herbs, spices, and seasonings. I also enjoy cooking Italian, Regional American, and Mexican dishes.
Custom smoking of pork, beef, poultry, and fish; plus sausage and jerky making and "low and slow" BBQing is my prefered venue, and where most of my efforts go.