I'm retired U.S. Navy who dabbles in cooking here and there. Mostly on the BBQ side of the house. Whether it's a steamship round, a lamb on a spit or a whole pig in a Cuban pig box, it's all fun to me. I especially enjoy BBQ-ing with my host country nationals. There aren't too many places in Japan where you can see a whole animal being slowly roasted. I'm looking forward to posting pictures and hearing ideas from the professionals in this forum.
Thanks for having me!