Hello from Georgia! I've only recently posted after following the site for a while and thought I should introduce myself.
My wife and I have been doing food for years and love to host at our home. We've done everything - your basic backyard burgers, fabulous and comforting meals for the 30 to 50 hungry college students our kids may invite over at one time, quiet porch dinners as a gift to our friends for their birthdays, high end street tacos (yes!) at our son's rehearsal dinner because "Please one last dinner at home before I get married." We've even done weddings and events for up to 400 guests.
We both grew up in the Pacific Northwest and moved to Georgia about 11 years ago. I love all types of cuisine, but have really come to love southern food. I truly didn't appreciate BBQ until we moved here!
My barbeque gear includes a couple 22" Weber kettles, a Santa Maria grill attachment, ThermaWorks Smoke, and a ThermaWorks Mk4 ThermaPen. I'm a huge fan of Last Meal Ribs, and have gotten pretty good at pulled pork. Lately, my newest craze is tri-tip and I've managed a couple decent-but-not-great briskets. Without a doubt, my crowning achievement is the 80 lb whole pig that my brother and I did on a home made pit for my parent's 50th anniversary.
Huge credit for almost everything I've done on the grill in the last 5 years comes from following Meathead and the recipes on Amazing Ribs. I look forward to continuing to learn!
Eric
My wife and I have been doing food for years and love to host at our home. We've done everything - your basic backyard burgers, fabulous and comforting meals for the 30 to 50 hungry college students our kids may invite over at one time, quiet porch dinners as a gift to our friends for their birthdays, high end street tacos (yes!) at our son's rehearsal dinner because "Please one last dinner at home before I get married." We've even done weddings and events for up to 400 guests.
We both grew up in the Pacific Northwest and moved to Georgia about 11 years ago. I love all types of cuisine, but have really come to love southern food. I truly didn't appreciate BBQ until we moved here!
My barbeque gear includes a couple 22" Weber kettles, a Santa Maria grill attachment, ThermaWorks Smoke, and a ThermaWorks Mk4 ThermaPen. I'm a huge fan of Last Meal Ribs, and have gotten pretty good at pulled pork. Lately, my newest craze is tri-tip and I've managed a couple decent-but-not-great briskets. Without a doubt, my crowning achievement is the 80 lb whole pig that my brother and I did on a home made pit for my parent's 50th anniversary.
Huge credit for almost everything I've done on the grill in the last 5 years comes from following Meathead and the recipes on Amazing Ribs. I look forward to continuing to learn!
Eric
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