Darrin Wilson

I started cooking in restaurants in my mid-teens and worked for many different types and styles of restaurant for over 12 years. In order to make better money and a better schedule for my family, I switched careers in my late 20’s to banking. I have always loved cooking and continued to learn different cooking methods and styles my whole adult life and still cook everyday. I really love barbecue and grilling and spent many years perfecting my skills with many different grills and smokers. I discovered the cooking method of sous vide about 3 years ago and thought it would work perfect for incorporating into barbecue due to the “Low and Slow” nature of both methods. I quickly discovered that sous vide allowed me to do some things I never could with just barbecue before. Making a perfectly tender beef brisket cooked to a medium doneness, making the perfectly tender and moist pulled pork, and many other epiphanies. At that time the “Fire & Water Cooking” concept was born.