I've been a member since August but getting around to introducing myself. I live in rural Alabama about 30 minutes north of Birmingham. I've got a Member's Mark Propane/Charcoal grill (has IR but don't use it) and an Akorn. I love to grill and smoke for the family, doing mostly pork chops, chicken, and Conecuh sausage but have made brisket, ribs, and pork as well. I love discovering the BBQ restaurants and history in this area and plan to start posting in the Alabama section of Restaurants, BBQ Joints, and Steakhouses channel. When I'm not working or grilling I enjoy time with family and friends, hiking, watching football (RTR), and learning new things. Looking forward to learning from Meathead and all the other members and maybe sharing a little something useful for y'all.
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Happy Grillin' from Central Alabama
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Club Member
- Nov 2021
- 4266
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
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Club Member
- Apr 2018
- 5233
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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