I’ve been lurking around the website for about a month and finally decided to try the free trial. I’ve been smoking for about 10 years and grillin’ since I was a teenager. I love learning new techniques and Meathead’s scientific approach is right up my alley. I’m also a fan of Steve Raichlen and have used many of his recipes. Whatever works and tastes good, I’m all in regardless of the source.
I grew up in eastern NC so my bbq preference is cast in stone: pulled/chopped pork in a thin vinegar and red pepper sauce. Scott’s BBQ sauce, from my hometown, is all I ever use. I currently own a Pit Boss 820 PS pellet grill and Weber Genesis II SE gas grill. I often use them together such as when I smoke a cowboy ribeye on the PB then reverse sear it on the Genesis. The latter can reach nearly 700 F and by using a cast iron skillet, I get a beautiful sear on the entire side of the steak. Don’t really care about grill marks.
I’m looking forward to meeting new friends and learning much from them. Caio from Lewisville, NC.
I grew up in eastern NC so my bbq preference is cast in stone: pulled/chopped pork in a thin vinegar and red pepper sauce. Scott’s BBQ sauce, from my hometown, is all I ever use. I currently own a Pit Boss 820 PS pellet grill and Weber Genesis II SE gas grill. I often use them together such as when I smoke a cowboy ribeye on the PB then reverse sear it on the Genesis. The latter can reach nearly 700 F and by using a cast iron skillet, I get a beautiful sear on the entire side of the steak. Don’t really care about grill marks.
I’m looking forward to meeting new friends and learning much from them. Caio from Lewisville, NC.
Comment