CISC

B.S. Agriculture, Purdue University, 1942. Formulation Chemist -- 30 years experience.
Owner of over 100 textbooks and cookbooks covering Meat Science, Food Science, Chemistry, Barbecuing, Spices & Seasonings, Food Microbiology and Sausage-Making.
Charlie graduated from BBQ Chef Paul Kirk’s Barbecuing School, the Memphis In MAY’s BBQ Judging School, 1992, and the Kansas City BBQ Society’s BBQ Judging School, 1995.

Stephen’s College, AA, 1947; Missouri University, B.S., Ed., 1950. She is the owner of more than 300 cookbooks for in-depth research of recipes and cooking techniques.
Ruthie, self-trained since 1942, attended New Orleans Cooking School, New Orleans, LA; Tanté Marie’s Cooking School, San Francisco, CA; The Institute de Tourism Cooking School, Montreal, Canada.
She is a graduate of Memphis In MAY’s BBQ Judging School, 1992 and the Kansas City BBQ Society Judging School, 1995

The Culinary Institute of Smoke Cooking