Hi everyone,
I already posted my first question somewhere else (and got great replies!), but now I'll do the whole introduction thing.
I'm John, and I've been following Meathead recipes (for sauces and such) for a few years now without ever joining up here, but now I finally did! Well, with the free trial from the book, anyway, but I bet I stick around after that expires.
I've always loved eating barbecue, but never got around to trying to make it myself until this spring when I got a charbroil vertical gas smoker. I've done a few pork butts so far, and am really looking forward to branching out from there!
Up until a few months back I was a staff scientist at a university lab (I have a doctorate in chemistry), but now work in baseball -- partly for a company you've *definitely* never heard of, and partly for a website you've probably never heard of called Baseball Prospectus, where I write something every other week and help with statistics development.
I'm looking forward to getting to know all of you!
I already posted my first question somewhere else (and got great replies!), but now I'll do the whole introduction thing.
I'm John, and I've been following Meathead recipes (for sauces and such) for a few years now without ever joining up here, but now I finally did! Well, with the free trial from the book, anyway, but I bet I stick around after that expires.
I've always loved eating barbecue, but never got around to trying to make it myself until this spring when I got a charbroil vertical gas smoker. I've done a few pork butts so far, and am really looking forward to branching out from there!
Up until a few months back I was a staff scientist at a university lab (I have a doctorate in chemistry), but now work in baseball -- partly for a company you've *definitely* never heard of, and partly for a website you've probably never heard of called Baseball Prospectus, where I write something every other week and help with statistics development.
I'm looking forward to getting to know all of you!
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