is a very short biography and if you want more information
you can visit the contributor's website where you
will usually find contact details. If you wish us
to pass a message on email
the BBQ Guru - Kevin Taylor the resident Chef at RecipeGoldmine.
I asked Kevin to let us have a little bit of information
about how he gained his love of cooking.
has all ready let us have some of his articles to feature
and there will be more to follow. You will also find
a lot more of them at RecipeGoldmine
Don't forget to pay a visit to the website (click
here). The recipes and articles which will be featured
only a small sample.
was born and raised in Negaunee, Michigan, a small town
in Michigans beautiful Upper Peninsula. My wife,
Lynne, and 11-year old Katie and 5 year old Kurt and
I now reside in Fort Wayne, Indiana.
attended the 'Hangin Around the Kitchen, Lookin
Over Moms Shoulder' School of Cooking - the largest
cooking school in the country. Mom was from a large
Italian family and Nona, her mother, handed down all
the Italian recipes from the Old Country. Subsequently,
I was trained in the art of Northern Italian cooking.
leaving home and getting married, I expanded my cooking
portfolio and was attracted to classic French cuisine
with their rich sauces and pastries. These were the
type of recipes that took several hours to prepare and
were very rich. About 60 pounds later, we started our
family. The cooking really changed - have you ever tried
serving Beef Wellington to kids? So, it was back to
the more "traditional" meals - McDonalds,
peanut butter and jam, the famous Italian, Chef Boyardee,
this whole period of time, grilling was always one of
my favorite ways to prepare food.
started smoking meats about fifteen years ago. The initial
focus was on perfecting some homemade beef jerky recipes.
Prior to this, I had made in the oven and in various
dehydrator's but just wasn't happy with the outcome.
I purchased a small inexpensive smoker that ran on electricity
and had a variable temperature control and allowed me
to use various woods to apply a natural smokey flavor.
Just the ticket!! Thus started my outdoor cooking career.
didn't take long to start experimenting with other meats
and dishes. I also broadened my experiences with my
kettle charcoal grill and also the new gas grill we
had purchased. After several years on these units I
became expert in their functionality and have probably
cooked about every dish imaginable on those grills.
It is not unusual for our family to not turn the oven
on for many weeks over the summer months. Everything
you cook in the oven can be done on the grill.
smoking experience culminated several years ago when
I happened upon a group of folks who traveled around
the country cooking at various BBQ contests. My curiosity
was peaked enough that I became a BBQ judge for several
of these events. I finally stepped in and have been
competing over the last few years. My BBQ experiences
have also encouraged me to attend several chili cook-offs
experiences have further honed my BBQ capabilities and
I now make a pretty good batch of ribs, chicken and
beef. We travel around the Midwest in the summer months
and head south for the winter months where we cook on
a different BBQ circuit.
have been featured in many newspapers and television
stations around the upper Midwest and have taught several
community classes on grilling. I have served as a local
expert in all the communities I have lived where my
mission is to spread the word on how to properly cook
good BBQ. I now have several cookers and grills that
help me to continue on the cutting edge of BBQ
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