- Posted September 2, 2013 by
This iReport is part of an assignment:
From hobby to job
From Hobby to Job: Growing Up Grilling
A native Texan, I was born with barbecue sauce in my blood. And just like the countless flavor combinations, techniques and cooking styles that shape and continuously define the world's shared passion for barbecue and grilling, my evolution from backyard hobbyist to professional live fire cook and preacher of the gospel of BBQ stretches far beyond those early days spent in the heart of beef brisket country.
From Dallas, my journey across BBQ nation took me to Wisconsin where grilled bratwurst reigns supreme; on to Austin where Hill Country legends were and continue to be made; to the sweet low-and-slow love of Kansas City; to college crawfish boils and backyard burger bashes; to New York City, Connecticut and Long Island for the birth of Danny Meyer's urban barbecue revolution; and our family's move to the birthplace of dry rubbed pork ribs, grilled BBQ bologna sandwiches and BBQ spaghetti, Memphis, TN, one year ago.
Today my full-time role as Editor of Grilling.com (http://www.grilling.com) and Founder of SIDE Ink, a digital media, PR, and marketing company dedicated to spreading the gospel of barbecue and grilling, affords me the opportunity to truly live the American Dream -- traveling the country in search of the people, places and tastes that define our shared grilling culture while sharing my experiences, recipes, tips, techniques with my own family and with my fellow brothers and sisters in smoke and fire year-round.