border smoke butcher boardI started BorderSmokeBBQ.com because I love smoking foods, and sharing meals with friends. This was partially inspired by gathering around the smoker with an espresso in the early morning and whiskey in the late afternoon. Cooking with friends and family is a great joy in my life. Frequently I am asked for the recipe of what we just ate. I usually would answer all you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life. Now I have an awesome following to share what I have learned over the years. Once you try a juicy brisket, you’ll be itching for the next opportunity to smoke another one. Smoking meat (especially brisket) is something you learn through experience, take my help with what you like, and make it your own.

The blog’s name came from the great flavors in El Paso. Just a few miles north is the city of Hatch, New Mexico, the home of great chili. It is those taste influences that make awesome food. People often ask “what did you season this with?” The answer is almost always a little salt, a little pepper, and Hatch chilis'. Hardwood smoke adds a hint of strong to subtle flavors that can do wonders. That’s where the name came from. Border Smoke.

I also love photography and video teaching. It’s so awesome to be able to capture a great moment and save it forever. The food blog is a whole different kind of photography than I have done before. It’s definitely a learning process, but one that is really enjoyable.

Border Smoke LogoCooking with a little passion and creativity, some basic skills, and good fresh ingredients is all you need, and not that hard to make things taste really good, so let’s jump in and give it our best shot.

Feel free to send me an email if you have any comments or questions.

Thanks again for visiting,


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