Hello,
I hope we are all well met. I have been lurking on this site for about six months and it was very instrumental as I convinced my wife I needed a smoker. She couldn't figure out why we needed something other than the Webber Kettle. I finally bought a PBC in November and she and I are very happy that I made the leap from griller to smoker.
I learned to grill from my dad on a Webber kettle but he was more of a build a pyramid of briquettes, douse in lighter fluid, light, spray on more fluid, create a fireball, and then cook kind of guy. While memories of grilling with him are wonderful, the food not so much. After college I discovered the more subtle arts of grilling but was always intimidated by smokers, they seemed so complex. Now that I've been churning out delicious BBQ for the extended family over the holidays I'm hooked and so are they.
I have lived in Houston since I was 10 but am not in love with brisket. I like it but choose the magical pig at almost any opportunity. There is as much bad dry brisket being cooked in Texas as there is juicy tender. In fact I would say for every Franklins, Salt Lick, and Killens restaurant there are 5 that serve mediocre brisket as well. I love ribs, I love pulled pork, I love smoked turkey, I love smoked and grilled sausage, I love smoked or grilled pork loin, grilled pork tender loin, grilled pork chops, and nothing beats a perfectly grilled steak.
I've already learned so much from this site and I look forward to learning so much more. In terms of my avatar, yes that is me in the batman mask, it's along story. I will upload a better pic at some point, I'm typing this from my work computer (shhh) and its the only pic I have on this CPU.
Cheers and I look towards a great year of smoked and grilled meats.
I hope we are all well met. I have been lurking on this site for about six months and it was very instrumental as I convinced my wife I needed a smoker. She couldn't figure out why we needed something other than the Webber Kettle. I finally bought a PBC in November and she and I are very happy that I made the leap from griller to smoker.
I learned to grill from my dad on a Webber kettle but he was more of a build a pyramid of briquettes, douse in lighter fluid, light, spray on more fluid, create a fireball, and then cook kind of guy. While memories of grilling with him are wonderful, the food not so much. After college I discovered the more subtle arts of grilling but was always intimidated by smokers, they seemed so complex. Now that I've been churning out delicious BBQ for the extended family over the holidays I'm hooked and so are they.
I have lived in Houston since I was 10 but am not in love with brisket. I like it but choose the magical pig at almost any opportunity. There is as much bad dry brisket being cooked in Texas as there is juicy tender. In fact I would say for every Franklins, Salt Lick, and Killens restaurant there are 5 that serve mediocre brisket as well. I love ribs, I love pulled pork, I love smoked turkey, I love smoked and grilled sausage, I love smoked or grilled pork loin, grilled pork tender loin, grilled pork chops, and nothing beats a perfectly grilled steak.
I've already learned so much from this site and I look forward to learning so much more. In terms of my avatar, yes that is me in the batman mask, it's along story. I will upload a better pic at some point, I'm typing this from my work computer (shhh) and its the only pic I have on this CPU.
Cheers and I look towards a great year of smoked and grilled meats.
)
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