Hello, it's Pier here,
I'm an Italian living I'm England and a barbecue enthusiastic.
As I was leaving in a flat, I did use sous vide for a while, cooking for myself meat, veggies, seafood, even coffee once, although with a disappointing result!
For the past couple of years, I've been practicing the art of charcoal bbq, learning through videos on YouTube channels, attending several Weber hands-on courses and a few others from private providers in England.
From time to time I do also use a gas bbq, although the classic kettle is my favourite.
I started with a Weber Smokey Joe during the pandemic and after a few months I did buy my first Master Touch, which I started to use for direct cooking, until I tried myself with smoking and indirect cooking.
Since then, I've moved to low&slow for several preparations and started to use the slow&sear device.
I've recently bought a SnS kettle and I'm looking forward to starting playing with it.
They tell me that I'm quite good at cooking crackling pork belly, pork ribs, pulled pork shoulder, whole picana, t-bones, sauseges, burgers etc, although, pork is a quite forgiving meet as they say and I'm sure I have room for improvements.
My next objective would be to try myself with beef ribs, brisket and pulled beef.
After which I'd like to learn how to use the duch oven for several recipies.
I'm looking forward to learn from this amazing community and share my try&mistake attempts with different techniques and good.
thanks for having me.
Pier
I'm an Italian living I'm England and a barbecue enthusiastic.
As I was leaving in a flat, I did use sous vide for a while, cooking for myself meat, veggies, seafood, even coffee once, although with a disappointing result!
For the past couple of years, I've been practicing the art of charcoal bbq, learning through videos on YouTube channels, attending several Weber hands-on courses and a few others from private providers in England.
From time to time I do also use a gas bbq, although the classic kettle is my favourite.
I started with a Weber Smokey Joe during the pandemic and after a few months I did buy my first Master Touch, which I started to use for direct cooking, until I tried myself with smoking and indirect cooking.
Since then, I've moved to low&slow for several preparations and started to use the slow&sear device.
I've recently bought a SnS kettle and I'm looking forward to starting playing with it.
They tell me that I'm quite good at cooking crackling pork belly, pork ribs, pulled pork shoulder, whole picana, t-bones, sauseges, burgers etc, although, pork is a quite forgiving meet as they say and I'm sure I have room for improvements.
My next objective would be to try myself with beef ribs, brisket and pulled beef.
After which I'd like to learn how to use the duch oven for several recipies.
I'm looking forward to learn from this amazing community and share my try&mistake attempts with different techniques and good.
thanks for having me.
Pier
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