Today we meet: Jason Wiljanen
Location: Wentzville, MO
Profession: I was a contractor, we had our daughter the same time my wife finished her Master’s Degree so we made a decision that I would step back and take care of the kids while she progressed in her career. So now with the kids older, I have more time to pursue what I enjoy. BBQ catering and other areas of cooking.
How much time in the group? I’m a noob… 1 Week
How did you hear about the group? Invite
When did you start smoking and why? I guess around 15 years ago. I picked up a Brinkmann Charcoal Grill and I was looking for a recipe for something when I came across a group based on Smoking and BBQ. I ended up diving right in and I’ve loved every minute.
Tools you use (smokers/grills and more): After many different types and brands I’ve ended up with a Yoder YS1500S and a Yoder YS24x36. All my tools are Grillbeast.
Favorite cuts + way of preparation: I’m a beef guy. If it’s beef I love it and I will cook it. But if I had to pick it would be Prime Rib. My go-to is a Garlic Herb Marrow Butter Crusted smoked at 275 until 125. I could live off Prime Rib, Fries and a Salad.
What is your winning recipe? I can’t really say I have one. It’s very rare that I do the same thing twice, I try to switch it up and do new ways every time I make something.
What is the most bizarre thing you made? I haven’t really done anything bizarre. I tend to stay in the lane of what my family and I like. I do try and take everyday dishes and work them out to cook on the smoker or grill.
What did you learn from the group? Man, groups give you such a vast exposure to other people’s methods, ideas, etc. You can always learn when you’re surrounded by all these people that share the same love you have for BBQ.
Other hobbies: I really don’t have any other hobbies, I stay busy enough. I’m a Certified SLBS Judge and I’m getting into some Competition BBQ myself to have some fun.
Message to the nation: You do you! Try new things, forget about what you “know” BBQ or grilling is and make it your own. Just because something has been done a way for years doesn’t mean there isn’t a better way or even a way you prefer. Whether you’re making Waygu Brisket on a $5000 smoker or a Hotdog with a match stick, if it’s good… You are doing it right.
Recently we started activity in our Facebook group called “meat the smoker”.
It’s a small interview with our group members, we get to know them a little better.
Everyone is welcomed to participate.
To be the next meat the smoker you can email us to email@example.com and get the template and you will be shown here.