From a self taught butcher to managing butcher shops to pitmaster at the home of Australian barbecue
From Retail beginnings and a love of food, started a passion for butchery and small goods. Being a fiery kinda guy I quit my job to learn more about the art of butchery. I was self-taught until I talked my way into the local butcher shop, which opened my eyes to the extent of what was possible.
From here a turn of luck found me thrown in the deep end of whole beast butchery. This sparked a passion for using every piece of the animal. Enter the amazing world of smoking, now not only my interest in using the whole animal but also my obsession with growing our own fruit and veg has combined…….my mind was blown. From American-style BBQ to cold smoking I was smitten.
Smoking became an obsession, which has led me to success in not only competition BBQ but the honor of being pitmaster at the home of Low and Slow BBQ, The Que Club.
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