Hi everyone, Northern New Jersey here, and a complete BBQ beginner. Probably about as green as a cook can be. Here's my experience level: hamburgers, hot dogs, the occasional Lloyds rib rack (I know, I know, don't judge). After getting Meatheads book and reading through these posts, I want better. So, for Father's Day, I came up with a list:
26" Weber kettle, Slow and Sear XL, two thermopops, remote thermometer, gloves, silicone baster, charcoal chimney, grill brush, etc.
So, now I'm committed. You don't realize how much real estate is on a 26" diameter cooking area when you've been using a Weber Baby-Q for as long as I have. Wife saw it and said "I'm adding a fire extinguisher". I've planned a few trial runs without food to make sure I can control the temps properly. Looking forward to asking a bunch of newbie questions, so if you see me ask something stupid, remember: hamburger, hot dog, pre-packaged ribs.
26" Weber kettle, Slow and Sear XL, two thermopops, remote thermometer, gloves, silicone baster, charcoal chimney, grill brush, etc.
So, now I'm committed. You don't realize how much real estate is on a 26" diameter cooking area when you've been using a Weber Baby-Q for as long as I have. Wife saw it and said "I'm adding a fire extinguisher". I've planned a few trial runs without food to make sure I can control the temps properly. Looking forward to asking a bunch of newbie questions, so if you see me ask something stupid, remember: hamburger, hot dog, pre-packaged ribs.
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