I was thrilled to hear about the Pitmaster Club today as this site has played a huge role in my bbq development. As briefly as I can, I was bitten by the bbq 'bug' about a year and a half back and I give credit for that to Meathead and AmazingRibs.com. My wife, on the other hand, blames Meathead but has come to accept that this bbq thing is not so bad after all.
It started innocently enough...I had purchased a Weber Kettle and promptly failed on my first couple of tries at dinner for the family. My wife - being from a family that could be described as “a little bit (extremely) paranoid†about undercooked meat â€" was not pleased. And who could blame her? We had recently been to a freinds house â€" whose wife had declared him to be a grillmaster - where we were served raw â€" and I’m not talking a little undercooked or a little pink, I’m talking raw on the inside â€" hamburgers, followed the next week by raw chicken.
So, fearing my wife would never eat another thing cooked on a grill I decided I’d better figure out how to do it right. A quick search led to this website and the rest is history. When I started that search I knew nothing; I mean I could tell a burger from a chicken thigh, but I was pretty clueless about it all to say the least. That first night I read and perused this site until the sun came up. Told my wife all about this site I had found and about this guy Meathead…she just gave me a look. But when I started to explain how “Meathead says†you have to have a good digital thermometer (because cooking without a thermometer is like driving without a speedometer) so you know when that chicken is safe to eat; and how “Meathead says†undercooked ground meat can kill, and on and on…she started to realize that this guy was probably a good guy for me to learn from. So I did. I’ve read most everything on this site over the past year and return here often to brush up and check out recipes. My wife is thrilled when I cook and we have her whole paranoid family (and I mean that in the nicest way
) over for dinner quite often where they eat and genuinely enjoy the food.
The biggest compliment came from my daughter last month as she called my wife one afternoon and said she and her husband were planning on going into the city for dinner, but they just wanted to check to see if dad was cooking tonight. Dinner reservations cancelled and another wonderful night with family.
Of course the kettle led to the WSM which led to the PBC, and now trying to convince the wife that “Meathead says†it’s better to get an even larger cooker, but she wants to see that one in writing. I’d purchase another membership or 3 if you guys could make that happen!
It started innocently enough...I had purchased a Weber Kettle and promptly failed on my first couple of tries at dinner for the family. My wife - being from a family that could be described as “a little bit (extremely) paranoid†about undercooked meat â€" was not pleased. And who could blame her? We had recently been to a freinds house â€" whose wife had declared him to be a grillmaster - where we were served raw â€" and I’m not talking a little undercooked or a little pink, I’m talking raw on the inside â€" hamburgers, followed the next week by raw chicken.
So, fearing my wife would never eat another thing cooked on a grill I decided I’d better figure out how to do it right. A quick search led to this website and the rest is history. When I started that search I knew nothing; I mean I could tell a burger from a chicken thigh, but I was pretty clueless about it all to say the least. That first night I read and perused this site until the sun came up. Told my wife all about this site I had found and about this guy Meathead…she just gave me a look. But when I started to explain how “Meathead says†you have to have a good digital thermometer (because cooking without a thermometer is like driving without a speedometer) so you know when that chicken is safe to eat; and how “Meathead says†undercooked ground meat can kill, and on and on…she started to realize that this guy was probably a good guy for me to learn from. So I did. I’ve read most everything on this site over the past year and return here often to brush up and check out recipes. My wife is thrilled when I cook and we have her whole paranoid family (and I mean that in the nicest way
) over for dinner quite often where they eat and genuinely enjoy the food.The biggest compliment came from my daughter last month as she called my wife one afternoon and said she and her husband were planning on going into the city for dinner, but they just wanted to check to see if dad was cooking tonight. Dinner reservations cancelled and another wonderful night with family.
Of course the kettle led to the WSM which led to the PBC, and now trying to convince the wife that “Meathead says†it’s better to get an even larger cooker, but she wants to see that one in writing. I’d purchase another membership or 3 if you guys could make that happen!
) The biggest compliment you can get is when people tell you your cooking is better than a restaurant. I've been there before and the feeling is awesome! I've had several older guys who are friends of the family tell me my ribs "are every bit as good as _____'s ribs" and "________'s ribs don't hold a candle to yours." AmazingRibs scores again!
Thrilled that your grillin's winnin'!
Comment