BBQ Lover

[ofelles]

Welcome from the California Delta.

[Soonerpop]

Welcome from north Texas. Have fun on the Pit.

[58limited]

Welcome from SE Texas

[swartzster]

Welcome from the Pacific Northwest

[Rob Johnston]

Welcome from Pittsburgh, PA!

[RonB]

Welcome to The Pit.

[HawkerXP]

Welcome to the Pit!

[MBMorgan]

Welcome from Colorado ...

[Donw]

Welcome from Maryland

[mcook2201]

Greetings and welcome from North Carolina.

[Kwalker629]

My wife and I lived in Texas for nearly 30 years and I have LOVED smoked meats and grilling. My technique for brisket improved immensely after reading an article on Harvard engineering students studying the science of cooking briskets. Over the past few years we had to move to AZ but acquired a sous-vide cooker. I have had amazing results starting low and slow, cooking the brisket for 48 hrs stepping the temperature over a series of steps and ending up finishing the brisket on my smoker grill for at least 3 hours (the longer the better). I have grilled salmon, boneless skinnless chicken breasts, and of course BEEF!
I have been cooking for over 40 years. I learned to cook by watching my mother AND by thinking how various things would impact the flavor and texture of whatever meals I was making. As far as griling is concerned, a number of years ago I switched from a Weber kettle grill to a Weber gas grill, and my wife got me a cheap smoker cube. Fast forward to today, I still have the gas grill, but use a souv-vide Supreme for many things (and to start things like steaks, chicken, and brisket), and recently acquired a Traegar grill from a friend who was retiring and going to live in his RV. I always have loved smoked meats, and the crunchy, crispy edges of grilled stuff.