When Michael was 9 years old his grandfather started teaching him how to cook pit barbecue.  At the age of 12 he cooked his first whole hog on a cinder block-built pit in Tifton, Georgia.   Michael has been turning out stellar barbecue since 1988.

Michael is a graduate of the University of North Texas. Michael received his culinary training from the Institute of Hospitality & Culinary Education at Collin College.

Links and resources mentioned in today’s show:

TuBones Website

Michaels Youtube Video

Tu Bones Simple Cole Slaw

  • 1 Bag of shredded Cole Slaw (green cabbage w/ carrots and red cabbage)
  • ½ cup Blue Plate Mayo
  • ¼ cup Sugar
  • ¼ cup Apple Cider Vinegar
  • 1 tea Salt
  • 1 tea Black Pepper
  • 1/8 tea Celery Seed

Mix all of the above ingredients in a large bowl until combined.  Cover and place in the refrigerator for 2 hours before serving.

Thanks for listening

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Until next time!

Shabba Baby