I have been BBQing for 49 years. I live in the center of the worlds best beef area, Edmonton Alberta, but our pork sucks. I enjoy the chemistry and physics involved in BBQing. Meathead has taught me how to think differently about the process which allows me to have consistent results and predictable experiments. Just look at his article on why you should think energy and not temperature.
I have some unique circumstances in BBQing here in the far north. I have cooked a packard brisket when the outside temperature was -33 F on a Weber kettle. I have cooked porterhouse steaks at -54 F where the top side froze faster than the heat side cooked. I enjoy learning and improving my efforts and hope to discuss and collaborate with other members as the BBQ community here is very, very small.
I have some unique circumstances in BBQing here in the far north. I have cooked a packard brisket when the outside temperature was -33 F on a Weber kettle. I have cooked porterhouse steaks at -54 F where the top side froze faster than the heat side cooked. I enjoy learning and improving my efforts and hope to discuss and collaborate with other members as the BBQ community here is very, very small.







I'm looking forward to seeing your posts and sharing information with you!



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