Been a member for about a year or so. I figured it was about time I came out of the shadows. 58 years of trial and error ( mostly error) and I’ve just about achieved mediocre. I’ve owned cheap equipment and no so cheap equipment for grilling and smoking. Current setup is a redesigned outdoor kitchen I rebuilt myself about 2 years ago. A full year of gnashing teeth and watching YouTube videos and about 1 month to build , partial tear down and rebuild.
Current setup,is XL Big Green Egg, 42” Blaze 5 burner grill with Blaze Power Burner. Warming drawers, storage, sink and bar. Currently evaluating table top pizza ovens.
I’ve begun experimenting with fruit based bbq sauces. Cherry, Blackberry ...adding some mild kick with hatch peppers and maybe some cayenne.
I need a good set of knives still. I’m registered for the Meat-Up so I’m hoping there might be some knife vendors there. Tried my first Sous Vide steaks with a sear ending this past weekend. Worth the small effort for sure.
Beverage of choice is beer, IPA’s and some stouts. I’ve been known to travel a long ways for a beer release. Dechutes in Portland, OR for Abyss and Santa Rosa, CA for a 12 hour wait in the rain for Pliney the Elder ( Common sense level = very low).
I smoke ribs (Wife is from Memphis so I have standards that must be met), pork butt and brisket.
most unique thing I’ve smoked is Nacho Dip this past year and it was rocking.
Love to discuss/help with any of the above.
Current setup,is XL Big Green Egg, 42” Blaze 5 burner grill with Blaze Power Burner. Warming drawers, storage, sink and bar. Currently evaluating table top pizza ovens.
I’ve begun experimenting with fruit based bbq sauces. Cherry, Blackberry ...adding some mild kick with hatch peppers and maybe some cayenne.
I need a good set of knives still. I’m registered for the Meat-Up so I’m hoping there might be some knife vendors there. Tried my first Sous Vide steaks with a sear ending this past weekend. Worth the small effort for sure.
Beverage of choice is beer, IPA’s and some stouts. I’ve been known to travel a long ways for a beer release. Dechutes in Portland, OR for Abyss and Santa Rosa, CA for a 12 hour wait in the rain for Pliney the Elder ( Common sense level = very low).
I smoke ribs (Wife is from Memphis so I have standards that must be met), pork butt and brisket.
most unique thing I’ve smoked is Nacho Dip this past year and it was rocking.
Love to discuss/help with any of the above.
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