I’m Nate Edwards. Been a member of the site for a while, but had forgotten I had posted a question about Apple Pie Shine back in August until a few days ago when I was poking around the site for something. Thanks for the reminder to introduce myself, Mr. Moderator!
Me: Husband of one awesome woman and 3 great kids. Born in central Illinois, grew up in eastern Iowa, then back to central Illinois for high school, college, and the present.
My work: I am one of two music teachers in a small rural school district in Illinois and have been teaching kids about 2 of my passions (music and singing) for 17 years. Great profession, great community to teach in….just wish we could get a do-over with politicians in Springfield. We just need to start over.
I’ve been cooking with fire since I was young, but ever since adulthood I love to explore the different idioms….Open fire, gas, charcoal, and now sous-vide. KILLER sous-vide salmon last night. Getting interested in pizza outdoors these days, and having a great time with the "afterburner technique" on my chimney starter. (Not with pizza, though)
Past Equipment:
Weber Kettle, Lodge Camp Stove, Brinkmann (Sam’s Club) Charcoal Grill
Current Equipment:
Primo Oval XL, Cook-Air (Red), Anova Sous-Vide Cooker
Thermapen and BBQ Guru Cyber Q Wifi
My home also has a covered-side porch where all the equipment is stationed, ready rain or shine, summer or winter. We call it the cooking porch.
Best thing about amazingribs.com:
Can always count on the owner and moderators to be responsive and helpful. Great job guys! Stay Smoky!
Me: Husband of one awesome woman and 3 great kids. Born in central Illinois, grew up in eastern Iowa, then back to central Illinois for high school, college, and the present.
My work: I am one of two music teachers in a small rural school district in Illinois and have been teaching kids about 2 of my passions (music and singing) for 17 years. Great profession, great community to teach in….just wish we could get a do-over with politicians in Springfield. We just need to start over.
I’ve been cooking with fire since I was young, but ever since adulthood I love to explore the different idioms….Open fire, gas, charcoal, and now sous-vide. KILLER sous-vide salmon last night. Getting interested in pizza outdoors these days, and having a great time with the "afterburner technique" on my chimney starter. (Not with pizza, though)
Past Equipment:
Weber Kettle, Lodge Camp Stove, Brinkmann (Sam’s Club) Charcoal Grill
Current Equipment:
Primo Oval XL, Cook-Air (Red), Anova Sous-Vide Cooker
Thermapen and BBQ Guru Cyber Q Wifi
My home also has a covered-side porch where all the equipment is stationed, ready rain or shine, summer or winter. We call it the cooking porch.
Best thing about amazingribs.com:
Can always count on the owner and moderators to be responsive and helpful. Great job guys! Stay Smoky!
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