Greetings everyone. I am a 58 year old retired firefighter who always loved grilled food. I just never realized how badly I sucked at preparing it until I retired, discovered a slew of YouTube videos to help and realized there is a science behind how food turns out, not just slapping stuff over a fire and pulling it off when it turns dark and ugly.
Since then, I have studied hundreds of hours of YouTube videos and have made a concerted effort to challenge myself as a BBQer. I use a Weber gas grill and a RecTec smoker that I LOVE. Purists may scoff, but I've learned to make some outstanding food outcomes even though I've (so far) avoided charcoal. I've been eyeing Big Green Eggs, so I may break down and expand my horizons.
In the past few years, I've evolved from passing off charcoal briquettes as "ribs" to making some of the most savory and tender ribs I've had in my life. I've smoked Boston Butts, whole turkeys, briskets and plenty of ribs. My biggest challenge is that to try new grilling/smoking projects, I have to have the people to feed it to. For instance, my RecTec smoker is big enough to smoke a small hog, but I have NO IDEA what I would do with all that meat.
Anyway, I hope to continue to perfect the things I'm doing well and to improve the things that need help. This website was a big help in my early days of trying to figure out what I was doing, so I felt a financial obligation to support it was fair and reasonable. Hopefully, others will as well.
That's it about me: I'm a hacker that wants to get better. Hopefully we can all improve in the process. Thanks and good luck.
Since then, I have studied hundreds of hours of YouTube videos and have made a concerted effort to challenge myself as a BBQer. I use a Weber gas grill and a RecTec smoker that I LOVE. Purists may scoff, but I've learned to make some outstanding food outcomes even though I've (so far) avoided charcoal. I've been eyeing Big Green Eggs, so I may break down and expand my horizons.
In the past few years, I've evolved from passing off charcoal briquettes as "ribs" to making some of the most savory and tender ribs I've had in my life. I've smoked Boston Butts, whole turkeys, briskets and plenty of ribs. My biggest challenge is that to try new grilling/smoking projects, I have to have the people to feed it to. For instance, my RecTec smoker is big enough to smoke a small hog, but I have NO IDEA what I would do with all that meat.
Anyway, I hope to continue to perfect the things I'm doing well and to improve the things that need help. This website was a big help in my early days of trying to figure out what I was doing, so I felt a financial obligation to support it was fair and reasonable. Hopefully, others will as well.
That's it about me: I'm a hacker that wants to get better. Hopefully we can all improve in the process. Thanks and good luck.
Comment