Just joined on Friday. Great site, wonderful info. It was a no brainer to join as a paid member. Much more value here in any single cooking reference I ever made.
So far I have used Meatheads Memphis dust recipe. Excellent!!! Also very helpful was learning about how, when and how much salt to use. Much better results with the two items I have made.
The remainder of weekend is for chicken, ribs, and some wood fired pizzas. I love to use my grills. I have been cooking for 34 years, some of it professionally, but mostly for passion.
Last edited by jmeier64; August 31, 2014, 04:14 PM.
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.
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