During that same barbecue era, the culture was notorious for its secrecy—whether it involved closely guarded techniques or the secret ingredients found in dry rubs, sauces, mops, injections, and more. I was just a 13-year-old kid, eager to learn the art of making great barbecue in a small town where it still doesn't exist.

Fortunately, I had a Father who had been grilling and smoking meat long before my time, and he patiently entertained my relentless barrage of questions.

A recurring theme he entertained was the "Why."

This very question led to the creation of Barbecue FAQ in 2019. My goal was to provide a resource for other passionate barbecue enthusiasts, offering answers to the various challenges and phenomena they'd inevitably encounter.

In essence, BarbecueFAQ.com is a culmination of the knowledge my father imparted to me and the lessons I've learned on my own. Technically, I'm still learning, and this website sees regular updates as I make new discoveries or find better ways to solve common problems.

Over the span of 17 years, I've tackled almost every part of a cow and a pig, with the exception of certain offal cuts that I'm not particularly fond of.

I'm also a self-proclaimed beef jerky nerd, and know entirely too much about how to make beef jerky at home; I'm currently writing a Beef Jerky Book that's more or less my "Beef Jerky Manifesto" to good jerky, at home.