70 years young. Have been grilling for 50 years. Used to have a 6x4x4foot deep pit that I used to cook [offset] low and slow. No lid. Could raise the coal grate. That was a long time ago. Was an oilfield hand so travelled to a few foreign countries. It was the" good old boys", I worked with, who introduced me into the BBQ world. Would usually get a piece of casing and fabricate a pit off shore. Leave it at the rented house when we moved. Back in OZ permanently now.
2 years ago purchased PROQ. Was living in an apartment .The balconies were not that big so needed something with a small foot print. Just moved to a town house where I have a piece of outside concrete I can call my territory.
Wife loves it as she only cooks twice a week. She is Indonesian and makes a mean Satay sauce. She will not give me the recipe, patience. Am going to get the BGE.to go with the Weber traveller and a Hark gas smoker that I have not used.
Spent yesterday cutting apple wood. 10 acres to go then 15 acres of nectarine .
Have spent the last 3 weeks perfecting my smoked pickled pork, like Pastrami. Those who do the tasting love it.
That's for a post later. Have to try Meatheads Pastrami recipe. So much to read and take in on this site.
I will put just about anything in the smoker. So much easier now with the to do's and not too do's here on this site.
I'm getting to where I only need one book and meet new friends every day.
Stay Safe .
2 years ago purchased PROQ. Was living in an apartment .The balconies were not that big so needed something with a small foot print. Just moved to a town house where I have a piece of outside concrete I can call my territory.
Wife loves it as she only cooks twice a week. She is Indonesian and makes a mean Satay sauce. She will not give me the recipe, patience. Am going to get the BGE.to go with the Weber traveller and a Hark gas smoker that I have not used.
Spent yesterday cutting apple wood. 10 acres to go then 15 acres of nectarine .
Have spent the last 3 weeks perfecting my smoked pickled pork, like Pastrami. Those who do the tasting love it.
That's for a post later. Have to try Meatheads Pastrami recipe. So much to read and take in on this site.
I will put just about anything in the smoker. So much easier now with the to do's and not too do's here on this site.
I'm getting to where I only need one book and meet new friends every day.
Stay Safe .
Comment