Meet Joe Latchaw & Proper BBQ: Finding Myself Through BBQ

A New Chapter at the Grill

Living through a pandemic last year wasn’t easy, but there were a lot of upsides: more family time, a new home, and my first pellet grill. From assembling it to completing the initial burn-in, I knew the relationship I had with cooking was going to change, and I was ready for that.

Finding the Right Setup

I had previously owned an electric smoker that almost got the best of me, but through countless hours of research I opted for a Camp Chef. I haven’t regretted it since. I love the versatility of having a griddle attachment and the ability to expose the fire pot for open-flame cooking and searing.

Building Confidence and Community

Spending more time at home has allowed me to turn out some of the best food. From queso to steak, burgers to brisket, this grill has given me the confidence I was missing when it came to producing great food.

Connecting with Fellow Pitmasters

Late last year I took the plunge, breaking out my cooks from my personal page into a dedicated BBQ channel. You can find me @proper_bbq—I would love to connect with you! Special thank you to my family and the BBQ community for all of the tips, compliments, and praises.

Smoked Queso Recipe

• 1 Pound pork sausage
• 1 Pound block of Velveeta cheese
• 2 cups of smoked Gouda cheese
• 1 (10 oz) can RO*TEL Original Diced Tomatoes and Green Chilies
• 1 (10 oz) can cream of mushroom soup
• 4 Tablespoons of Meat Church Holy Gospel 

Place ingredients in a dutch oven and set your smoker to 350. Cook for 60 minutes, stirring every 10 - 15 minutes or so so that all Ingredients incorporate. 

Enjoy!