Del from Wisconsin

[Del]

I am glad to be here!

I found a thread on Jerk Chicken with a recipe that I just have to try.

I also enjoy Cajun cooking. I just bought John Besh's lastest book, Besh Big Easy. He talks about making a steady stream of stock from all of these chicken bones and smoked wing tips. And gumbos from leftover chicken and turkey.

I am looking forward to a summer full of good eats!

[Del]

Vital Equipment that I can't Live Without:

(If I couldn't find it, I'd order another one right away)

Probe-in digital thermometer

Best. Tongs. Ever.
https://amazingribs.com/BBQ_buyers_g...#scissor_tongs

Bear Paw meat handlers and pulled-pork shredders.

[DeusDingo]

hey Del, i'm on the west side of madison.

if you make it to the west side you should check out http://www.uwprovision.com/ for various cuts of meat. they have some good sales from time to time

[Del]

Waunakee. Fred's Village Market.

I would be interested in a local gathering of Pit Club members. Perhaps in advance of Meathead's visit.

[DeusDingo]

my boss lives in waunakee and one of my friends works for the afterschool program somewhere there. it's a nice town

have you been to blowing smoke? i was disappointed

[Del]

I've been to Blowin' Smoke. Still go there, to support the fellow. It's better than a burger at a bar-&-grill, but not as good as home-made BBQ.

[Thunder77]

Welcome Del! I have some relatives in Madison, and in Platteville. My dad was from Milwaukee, so I have a lot of Wisconsin ties.

[Storlok]

Welcome to the Pit Del ! Happy to have you aboard!

[FireMan]

Welcome aboard the A train! Enjoy the ride & eat well. I'm at the "foot of the lake" , Winnebago, just about 45 min from "the Lake" that Huskee mentioned. Chicken has become a staple at our table, especially since my finding of AR. My wife who is a gourmet cook & raised on a farm in Min. will not cook chicken any more. That speaks volumes to me. Kettle & PBC good choice

[jharner]

Welcome to the pit, enjoy the Wikipedia of BBQ.

[Del]

Welcome aboard the A train! Enjoy the ride & eat well. I'm at the "foot of the lake" , Winnebago, just about 45 min from "the Lake" that Huskee mentioned. Chicken has become a staple at our table, especially since my finding of AR. My wife who is a gourmet cook & raised on a farm in Min. will not cook chicken any more. That speaks volumes to me. Kettle & PBC good choice

I try to get up to Oshkosh and Fond du Lac for the airshow. But it usually conflicts with our village festival, which I volunteer at every year.

My wife loves the PBC chicken. Moist & crispy, smokey goodness!

I did a new thing yesterday: I made a stock from the leftover bones, spines, & giblets. Those little wing-tips, with no meat on them? They flavor up a stock like wonderful!

When I'm not grilling, I like to cook Cajun. I'm working through John Besh's latest book, Besh Big Easy. I'm ready to make a big Chicken & Sausage Gumbo.