I joined the end of September and just getting my homework started! I've been cooking since I was eight yrs old and that was a very long time ago. I've been barbecuing for about four years. I have a Weber Genesis gas grill, a large Green Egg, a Weber 22" kettle grill and a Bradley electric smoker. I use a Stoker unit with my Egg to control the temperature. I've just bought a Maverick ET-732 for my kettle and drilled holes in the lid for it--will take it for it's maiden voyage very soon. I also have a Thermapen. While writing this I'm smoking Salmon using Meathead's recipe on my Bradley smoker. Looking forward to dinner😋
I am having such a good time reading the sight. I find it inspiring.
I've only cooked chicken pieces with 2 zone heat. I bought the Slow and Sear and cooked a rib eye steak with the technique on the site--it was to die for! I want to make that for everyone! Just don't want to pay for it for everyone! I'm planning on a spachtcocked chicken in the next couple days thinking about turkey and thanksgiving. I want to start experimenting.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Very belated welcome to The Pit Smokeintheair! Nice having you here. Have you since cooked anything else with your Slow 'N Sear? That thing will do a killer rack of ribs, 20lbs of pork butts or full packer brisket too.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Comment