Hello Everybody! My name is Mike, I'm from Raleigh, NC. My smoking/grilling journey really only began about two years ago. My family didn't grill much when I was young, and right out of high school I joined the Navy and needless to say, my attentions lay elsewhere during that period. A year or two after I got out and settled down I decided it was time to man up and start grilling.
My intense internet research convinced me I'd like to at least start with charcoal, and turned up amazing ribs.com. I bought myself a weber kettle and have never looked back. It's been a steep learning curve with many experiments and mis steps.. my first "steakhouse" style hamburgers for my family took two hours and turned out raw in the middle. Since then, mainly with the the help of a patient girlfriend and willing friends and family to be test dummies, I've started to reliably turn out butts and ribs and an occasional brisket or chuck roast that please. I still consider myself as having only a tenuous grasp on the world of grilling and smoking, as most every experience yields more lessons and questions than expected results, but I love it. This wouldn't be a complete introduction if I didn't mention my discovery of and obsession for the grilled pizza, as I cook one at least once a week on my cast-iron Lodge pizza pan.
On a nice day I'd rather be no where other than my patio with a tasty bev in my hand occasionally glancing at my maverick thermometer and savoring the fact that everything smells like meat.
My intense internet research convinced me I'd like to at least start with charcoal, and turned up amazing ribs.com. I bought myself a weber kettle and have never looked back. It's been a steep learning curve with many experiments and mis steps.. my first "steakhouse" style hamburgers for my family took two hours and turned out raw in the middle. Since then, mainly with the the help of a patient girlfriend and willing friends and family to be test dummies, I've started to reliably turn out butts and ribs and an occasional brisket or chuck roast that please. I still consider myself as having only a tenuous grasp on the world of grilling and smoking, as most every experience yields more lessons and questions than expected results, but I love it. This wouldn't be a complete introduction if I didn't mention my discovery of and obsession for the grilled pizza, as I cook one at least once a week on my cast-iron Lodge pizza pan.
On a nice day I'd rather be no where other than my patio with a tasty bev in my hand occasionally glancing at my maverick thermometer and savoring the fact that everything smells like meat.
(USS Ranger CVA61, 1971 - 1973)
Comment