Thank you all for the mighty fine welcome.
I'm 50 years old now.Been Grilling for 40 of those years. I do all wood or charcoal cooking. I do have a gas grill, but the only thing it has ever seen is corn. Decided 15 years ago I wanted to roast a whole hog for my wife's birthday party. It went incredibly well and turned it into a yearly event. Now it's more of a family reunion and have upped my game to doing a hog and a lamb or hog and goat. Goat is our favorite!! so Delicious! (stupid 2020 ruined my streak.)
I grill about 2-3 times a week and BBQ 2-3 times a month. whole pork shoulder and brisket are my usual go to. I have finally started getting consistent with pork ribs. I do chicken wings or thighs so often I almost forgot mention them.
Grilling: I cook pretty much everything on my grills. All meats, fish, veggies etc. Getting a plancha for my 26" Weber was one of my favorite decisions, you can do anything on it.
I've made all the bad offset smoker choices. Still don't have the smoker of my dreams, but I do have everything I need to make some awesome tasting food. Actually I have way more than any one person needs.
Posts with pics are some of my favorites, so once I get my spring cleanup projects done I'll post some. Our weather is still bouncing from 30's to 80's snowing to raining never know what you can get done on your days off.
-
Welcome to the posting side. I'm a newbie but not shy (retired Philadelphia lawyer). Now that you're feeling comfortable enough to post, can you get George and Ringo and sing a few tunes for us?Leave a comment:
-
Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!
Leave a comment:
-
This is truly amazing, some 3 1/2 yrs to finally hear a peep. Don’t ferget, yer one of those who is keepin things goin around here! Welcome, eat good & have fun!Leave a comment:
-
Welcome to the pit from the bbq capital of New England, Massachusetts.Leave a comment:
Leave a comment: