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I'm definitely not a professional chef or bbq pitmaster but I feel like I've reached a place in my bbq experiences that I've done it all. I've done multiple whole hogs for weddings and other events, weddings with tri tip, weedings with pork butts, briskets, whole chickens, ribs beef and pork ribs ect you get the point. Looking for new ideas something I haven't done, something new. I get board of doing the same old thing!