We are a couple of really good friends (the kind of friends you are blessed to have in life) that are passionate about Life, Family, Scuba Diving, BBQ, growing Hot Peppers, Photography, and have a firm understanding that it is the simple things in life that can lead to true happiness.
The primary members of DivePigs BBQ (Gerald Davis - ME, Craig Ross, and Alan Burden) are active in the Scuba Diving education program and teach / dive master for a Dive Shop in the Dallas/Ft Worth area. Being active meant a lot of weekends spent camping over night at the dive park and well what do you do on camping trips? YOU GRILL!!! That is what you do. However, we kind of strayed away from Grilling as we leaned more towards the flavor, the consistency, the texture, the juiciness of Smoked BBQ!
*** SIDE NOTE: Listen up and listen well - Grilling IS NOT SMOKED BBQ! Grilling involves taking a piece of meat and throwing it over some direct heat and cooking it. BBQ is the process of using indirect heat and smoke to flavor and cook meat over several hours. While we do occasionally grill (which is an art in and over itself) we prefer the Smoke!
Craig has been growing hot peppers for several years and making his own dry spice mixes and recently sauces. I love the flavor and spice they bring so started using them in my dry rubs and injections. Got Craig and I got together, collaborated, and next thing we new DivePigs BBQ was borne and off and running.
I am in the process of ordering a Smoker on a trailer that will be here before teh end of year and we are excited to start cooking on it, as well, our current smokers are the more generic, poor man smokers that tend to have a lot of temperature control issues and limited space.
Don't get me wrong, even with the addition of a new Smoker we have a ways to go but are looking forward to the many good meals along the way. This blog will document our Journey along the way.
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