Hello everyone. I am Ender from Sacramento, CA.
My bbq experience, being from California, is admittedly limited. I have, however, traveled to Memphis TN, and have had the wonderful experience of eating at the Rendezvous. That and Sonny Bryan's in Texas is my only bbq experience as an eater. Have never had a purchased pulled pork sandwich, nor one of any other kind for that matter.
Recently watched an episode of Good Eats with Alton Brown and caught a bbq bug unlike anything I have had before. Built a smoker for about $125 and have smoked exactly twice since.
After reading the posts from those going from the backyard to the competition circuit, I have a few questions. Namely, how does one know when they are ready to enter into competition? I hear there is a difference between backyard and competitive bbq'ing and I wonder what that is?
Here is a link to what I have setup for myself:
http://www.bbq-4-u.com/forum/viewtopic.php?f=2&t=21674
And here is a pic of my second butt after cooking:
Nice to meet all of you and I hope you are able to learn something off of me in exchange for all I can learn from you all.
Linear Mode
