Long time lurker,
Hello Amazing Ribs Community!
I’ve been a proud member of this fantastic group since 2017, but this is my first time introducing myself. My love for grilling and smoking meats started 10 years ago when my family gifted me my first Weber Smokey Mountain (WSM) for Father's Day. Along with it came two tri-tips, a bottle of Whistle Pig, and some beef ribs. Who knew you had to season a pit? It was 102 degrees outside, the wife was hungry, i watched a quick video, decided I was capable, and the rest is history. Ten years older and wiser, I’m still passionate about this wonderful hobby and take a lot of pride on the ability to create my owns rubs and marinades from scratch.
Before R2-BQ (my WSM), we had Luke Sky Weber (The youngest named it a while ago, my Summit E-470), and about 18 months ago, Darth Traeger (I get credit for naming this one - Timberline 1300) joined the family. I've been a lurker on these pages for far too long, and with retirement on the horizon, I’m looking forward to spending more time engaging with all the amazing, like-minded folks here.
I’m happily married with two amazing sons, ages 18 and 14. I graduated from Lewis and Clark College in Portland, OR with a BA in Foreign Languages and Linguistics, emphasizing French Studies. I also hold an M.Ed in Cross-Cultural Teaching and Educational Technology from National University, where I graduated with distinction.
My professional journey in foodservice took some twists and turns before transitioning to full-time teaching. I’ve spent 28 years in education since the18 years in food related business (I have my FMP). Since then, I do my best to stay very up-to-date with emerging technologies and l Iove experimenting with various apps, teaching methods, and pedagogy. The love of learning fuels my love of cooking, grilling, smoking, well, anything food related.
As an assistant Scoutmaster, a buddy and I smoked meat for our troop’s 100th anniversary, and we often get called on to cook for outings. Last year, we even cooked for the staff at a Camporee.
Seven years of lurking have given me a lot to catch up on, and I’m excited to finally join the conversation and share this passion for grilling and smoking with you all.
For the 4th of July, I finally took on the Dino Ribs, and according to the Missus (who is my best friend and most honest critic), they were best thing I've ever made - my son was sitting with us and yelled out a, "Thanks, Mama!" I have two more racks ready to go. Here are some pictures from my last couple of cooks (which I also use as rewards for my students - Several of them took top prizes in an International French Music Competition - I made 3 Tri-tips - Steak-Style - as students from my school took 5 of the top 12 prizes)
Here are pics from the last couple of cooks...This was my first time attempting the ribs. It was a long cook, but totally worth it. Started at 225 for about 6 hours over post oak, then bumped the temperature to 250 until they reached about 205. Rested them for about an hour. When people ask what teachers do during the summer, now you know.
Two to four more years in the classroom, many more at the grill bathed in smoke - I'm starting to look for an offset smoker - too many to choose from and I'm heading to the reviews here, next. I can see myself sitting next to one, tending a fire, caring for whatever's on the grill...
Respectfully,
Will
(Spkmall)
I’ve been a proud member of this fantastic group since 2017, but this is my first time introducing myself. My love for grilling and smoking meats started 10 years ago when my family gifted me my first Weber Smokey Mountain (WSM) for Father's Day. Along with it came two tri-tips, a bottle of Whistle Pig, and some beef ribs. Who knew you had to season a pit? It was 102 degrees outside, the wife was hungry, i watched a quick video, decided I was capable, and the rest is history. Ten years older and wiser, I’m still passionate about this wonderful hobby and take a lot of pride on the ability to create my owns rubs and marinades from scratch.
Before R2-BQ (my WSM), we had Luke Sky Weber (The youngest named it a while ago, my Summit E-470), and about 18 months ago, Darth Traeger (I get credit for naming this one - Timberline 1300) joined the family. I've been a lurker on these pages for far too long, and with retirement on the horizon, I’m looking forward to spending more time engaging with all the amazing, like-minded folks here.
I’m happily married with two amazing sons, ages 18 and 14. I graduated from Lewis and Clark College in Portland, OR with a BA in Foreign Languages and Linguistics, emphasizing French Studies. I also hold an M.Ed in Cross-Cultural Teaching and Educational Technology from National University, where I graduated with distinction.
My professional journey in foodservice took some twists and turns before transitioning to full-time teaching. I’ve spent 28 years in education since the18 years in food related business (I have my FMP). Since then, I do my best to stay very up-to-date with emerging technologies and l Iove experimenting with various apps, teaching methods, and pedagogy. The love of learning fuels my love of cooking, grilling, smoking, well, anything food related.
As an assistant Scoutmaster, a buddy and I smoked meat for our troop’s 100th anniversary, and we often get called on to cook for outings. Last year, we even cooked for the staff at a Camporee.
Seven years of lurking have given me a lot to catch up on, and I’m excited to finally join the conversation and share this passion for grilling and smoking with you all.
For the 4th of July, I finally took on the Dino Ribs, and according to the Missus (who is my best friend and most honest critic), they were best thing I've ever made - my son was sitting with us and yelled out a, "Thanks, Mama!" I have two more racks ready to go. Here are some pictures from my last couple of cooks (which I also use as rewards for my students - Several of them took top prizes in an International French Music Competition - I made 3 Tri-tips - Steak-Style - as students from my school took 5 of the top 12 prizes)
Here are pics from the last couple of cooks...This was my first time attempting the ribs. It was a long cook, but totally worth it. Started at 225 for about 6 hours over post oak, then bumped the temperature to 250 until they reached about 205. Rested them for about an hour. When people ask what teachers do during the summer, now you know.
Two to four more years in the classroom, many more at the grill bathed in smoke - I'm starting to look for an offset smoker - too many to choose from and I'm heading to the reviews here, next. I can see myself sitting next to one, tending a fire, caring for whatever's on the grill...
Respectfully,
Will
(Spkmall)
Attached Files
Comment