Hey Hey Hey from Tampa Bay! I was born and raised here in the area....I am in my 40's now. I spent 17 years in restaurants cooking and kitchen manager...fast casual, casual, and fine dining. I just moved to a different house and could not bring my freaking smoker because it was too heavy. UGH. I love cooking and cooking outdoors....right now it's sadly a regular gas grill, but my girlfriend wanted a fire pit and it came with a cooking grate....anyone use these? I want to throw on some meat when the fire turns to embers. Not sure what wood they have around here. Is it safe to use enviro premium flame firewood from a grocery just for kicks? Says its a combo of oak,maple, and poplar...and other hardwoods. Its Kiln dried. Skurred lol. ,Don't want to get sick! I used to smoke boston butts, whole chix, and ribs . Good to be here. I like the site and the info! I also fish and have eaten almost everything edible from the Gulf of Mexico....mostly inshore species. And GO BUCS!
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Tampa Bay Native Cooker
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Club Member
- Dec 2019
- 2802
- Venice, FL
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Napoleon Prestige Pro 500
Yoder YS640S
Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors
Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100
2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
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Club Member
- May 2020
- 1400
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
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Welcome from MD- I have a fire pit with a cooking grate. What I love about it is cooking breakfast on it after a night of 'solving the world's problems'.
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