BMC is made of BBQ enthusiasts for BBQ enthusiasts!
This is a short interview called Meat The Pitmaster!
It’s an excellent opportunity to meet the people who represent BMC by developing recipes, spreading the BMC word, and representing us all online and offline!
When did you start getting into BBQ, and why?
In the mid 1990s I began making road trips down to Kansas City, as I am huge Chiefs fan. There, I discovered the amazing world of BBQ. I began learning how to BBQ at home in 2018 with my first smoker.
What are your favorite BMC partner brands?
Louisiana Grills & Pit Boss
What are your favorite rubs/sauces?
I love using Louisiana Grills rubs as well as Postal Barbecue. My favourite BBQ sauces are those that are “Kansas City Style” – a molasses based sweet & spicy sauce.
What is your winning recipe?
I love so many of my dishes, but one that my family can’t get enough of is my Armadillo Eggs that are made from a combo of ground venison and chorizo.
What is the most bizarre thing you made?
I don’t think many foods are “bizarre”. I have cooked Venison, Lamb, Elk, Bison, Beef, Pork, Chicken, Fish. Once it’s been smoked low and slow, it’s all great!
What is BBQ for you?
Amazing food, enjoyed in community.
Where else can we see you?
Please check out my page on INSTAGRAM @dusty_roads_bbq
Gravel road cycling, watching football (American and Canadian), performing on stage in live theatre productions.
Message to the nation:
BBQ is about food, friends, and fun. Don’t feel overwhelmed, or get discouraged. Try big and new cooks, invite friends over, and enjoy each other’s company as you enjoy the fruits of your labor.