My name is Keith Adair and I am from the San Francisco Bay Area. I am 38 years old and have always been interested in cooking since I was very young. I loved watching Martin Yan, The Frugal Gourmet, and Jacques Pepin on PBS when I was a child. When I got out of college I really started experimenting with BBQ. Started with a Weber 18 and now I cook on a Weber 22 Platinum. Since I started cooking out of college I was always trying to find out why recipes work so I could be consistent in my cooking. That is why I love America's Test Kitchen, Alton Brown and now Amazing Ribs. I stumbled upon this site about a month ago and I am so glad I did. I have been trying to use my Weber as a smoker for ages and always had issues with fluctuating temperatures which lead to inconsistent results. I have been dying to do a brisket after learning about Aaron Franklin for the past few years, so I've been hell bent on getting an offset stick burner as a gift to myself (Yoder Wichita Fully Loaded). I wanted to do a bit more research and I came upon this site. I am so glad I did. I found information on the Slow N Sear and realized that the reason I may be having temperature issues because my lid leaks a little (Binder Clip Video). Though I still would love to have a Yoder in the future, using the Binder Clips a to help seal my lid coupled with the Slow n Sear has been phenomenal.
I used the Memphis Dust on my first rack of spareribs cooked with the help of the Slow N Sear (Used the Johnny Trigg Wrap Recipe as well) and they turned out wonderful. Probably one of the best racks I have done in quite sometime. In addition, I'm an beer, wine and whisky geek. Looking forward to learning and a sharing ideas.
Cheers,
Keith
I used the Memphis Dust on my first rack of spareribs cooked with the help of the Slow N Sear (Used the Johnny Trigg Wrap Recipe as well) and they turned out wonderful. Probably one of the best racks I have done in quite sometime. In addition, I'm an beer, wine and whisky geek. Looking forward to learning and a sharing ideas.
Cheers,
Keith
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