I’m a Texas backyard cook who never stopped messing with fire.
I’ve lived here about 95 percent of my life, so brisket feels less like a meal and more like a responsibility.
My BBQ education started with a high school diploma from reading books and trial by smoke, back before social media told you to spritz everything every 17 minutes. Later, I earned a bachelor’s degree from YouTube University. The fire still doesn’t care about either credential.
I’ve ruined more than one brisket in front of guests, and like most good friends, they made sure I never forgot it. I’ve had legendary cooks. I’ve also had emergency pizza nights.
ExploringBBQ wasn’t built because I mastered BBQ. It was built because I’m still chasing better. The Pit is where we compare notes, admit when the stall wins, and help each other cook smarter next time.
If you cook by feel, by thermometer, or by pure stubbornness, you’re welcome here.
Pull up a chair.
