Hello and welcome to a special barbecue edition of underserved, the podcast for the rest of the tech industry.

I'm your host Andrew Jollina.

Years back, I decided to get good at barbecue

and formed a competitive team called Tasty Bites barbecue.

Along the way, we won some contests, cooked some good food,

met some great people, and learned a ton about barbecue. I decided to capture some of this spirit

and knowledge in a two-part bonus episode for underserved.

This is the second part of that barbecue bonus episode, where we reveal tips, tricks, and

secrets from the Pit Masters.

If you miss the first part where we got to know the Pit Masters,

check it out on our website at underserved.

FM.

First up, we talked to Dave White,

director of software engineering at Iron Mountain, and a weekend warrior of barbecue.

We start our discussion around using a drum smoker, the pit barrel cooker, to master poultry.

What's your favorite thing to make with the pit barrel?

Well, that's a good question. The things I make the most really right now are ribs, pulled pork, and a smoked turkey.

Also a smoked chicken. Now, I would say that my favorite thing to make

is probably the turkey, because it is mind-blowing

how good that turkey comes out,

and just the reaction on the crowd

is worth every minute of it.

...