About David
David lives in Louisiana with his wife, twin teenagers, and a pack of sweet dogs. One of his kids has recently gone vegan, which has challenged him to become more creative and broaden his grilling style.
He grew up on a small family farm in Kentucky with a small herd of dairy cows, a few chickens and a nice garden. What he didn’t realize at the time was how special it was to know exactly where your food was coming from.
David fell in love with the grill as a teenager when a family friend brought over three smoked chickens. He was instantly hooked, and have been chasing the smoke ever since. He currently blogs at bbqdryrubs.com, where he shares recipes, reviews grilling gear, and shares his knowledge about smoking meat.
His academic career took him to Kenyon College in Ohio which was followed with a PhD in Chemistry from the University of Illinois at Urbana-Champaign. He’s been a professional in the chemical industry for the past 20 years.
What’s your go-to item to grill?
Wings!
What’s the best meal you’ve ever eaten?
Fried chicken, half runner green beans, and Silver Queen sweet corn sitting on my parents’ back porch.
Tell us about your longest smoke.
A 15 hour brisket that came out tasting like an ash tray. I’ve learned to use less smoke since then!
What’s the weirdest thing you’ve eaten?
Rocky Mountain Oysters…never again.
What’s the strangest thing you’ve cooked on a grill?
Pig tails… they were amazing!
What’s a cooking/grilling technique you think everyone should learn how to do?
Dry brining.
What’s your favorite condiment?
Spicy brown mustard.
