Dear Meathead (and all the rest of you),
I admit it. I’ve spent close to a year using your site, trying techniques, recipes, etc. And I’ve loved reading your rants about all the misinformation that’s been flying around out there for years.
I’ve spent years chasing great food. Went to cooking school. Became a chef for a while. Became an obsessive baker and wound up building four brick bread ovens. But BBQ always eluded me. So I really got into it last year with your (free) help along with the great help of Dave and Huskee on their Adrenaline site after I got the Slow ’n Sear that your site recommended.
Yesterday I had 2 baby back racks to cook. I decided, if I can make these perfect I’m sending in my cash. So I got my Weber with the Slow ’n Sear up to a steady 225. Rotated the ribs after 3 hours. 30 mph wind gusts came up for 2 hours and blew directly on the Weber but I was still able to keep the temperature just about where I wanted. At 5 hours the ribs cracked exactly the way they should. Done. What can I say. They were perfect. Amazing, to be sure. I had the same satisfaction as when I’m able to pull a dozen great loaves of sourdough out of my wood oven.
So, here is my $23.95. Small price to pay for nirvana.
Cheers, everyone!
I admit it. I’ve spent close to a year using your site, trying techniques, recipes, etc. And I’ve loved reading your rants about all the misinformation that’s been flying around out there for years.
I’ve spent years chasing great food. Went to cooking school. Became a chef for a while. Became an obsessive baker and wound up building four brick bread ovens. But BBQ always eluded me. So I really got into it last year with your (free) help along with the great help of Dave and Huskee on their Adrenaline site after I got the Slow ’n Sear that your site recommended.
Yesterday I had 2 baby back racks to cook. I decided, if I can make these perfect I’m sending in my cash. So I got my Weber with the Slow ’n Sear up to a steady 225. Rotated the ribs after 3 hours. 30 mph wind gusts came up for 2 hours and blew directly on the Weber but I was still able to keep the temperature just about where I wanted. At 5 hours the ribs cracked exactly the way they should. Done. What can I say. They were perfect. Amazing, to be sure. I had the same satisfaction as when I’m able to pull a dozen great loaves of sourdough out of my wood oven.
So, here is my $23.95. Small price to pay for nirvana.
Cheers, everyone!
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