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:
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.
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