Yo from northern CA, the beautiful little town of Mt Shasta. Where the air is clean, the water is pure, and the people are kind and patient with each other. Our lone Bar B Q joint is Crave on Chestnut St. and boy can Derek make some nasty ribs, great brisket, steaks and burgers. I’m an old guy, in my 80’s, who started his semi serious grilling in college, San Jose State Univ. in the mid 1960’s. We started a Friday afternoon steak feed and I was one of the two “grill masters”. This was the beginning of a hobby I never got over. I own five pieces of grilling/smoking equipment that live on the back porch always ready for work, and a grilling trailer with a 4 x 8 foot grate that we use for weddings, wakes, and other large gatherings. But not so much any more as I am beginning to age out of heavy work activities.
But boy have I had some fun and great experiences cooking. I also have a pig, goat, and lamb spit. Open fire. Turning a 150 lb. porker
over an open fire for ten hours, that has been injected and had a hundred garlic cloves inserted under the fat layer is an amazing task.
Damn those pigs are good! And do they go away fast. Anyway, I love this site and want to express my sincere thanks to all the contributors that make it happen. We are blessed to have you there for us.
But boy have I had some fun and great experiences cooking. I also have a pig, goat, and lamb spit. Open fire. Turning a 150 lb. porker
over an open fire for ten hours, that has been injected and had a hundred garlic cloves inserted under the fat layer is an amazing task.
Damn those pigs are good! And do they go away fast. Anyway, I love this site and want to express my sincere thanks to all the contributors that make it happen. We are blessed to have you there for us.
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