I have been using the Amazingribs website for a year or so and believe Meathead's recipes and explanations just the best I've ever found. I have been a member of several other fora over the years, mostly as part of the Smoke Ring, but none uses Food Science as a basis for discussion. Nowhere else have I found a discussion of the perils of too much salt in a BBQ rub, as an example.
BBQ is such a learned art. I am 60 now and I have been smoking and grilling for at least 40 years, and I still feel a novice. I have read, tasted and experimented for years trying to find a scientific starting point for the different techniques, and it's only here, at this website, that I've found the art and science of BBQ discussed intelligently, clearly and thoughtfully.
I decided to join the Pitmasters club as I realized I need to contribute to maintain such a valuable site.
Today I have just completed the 7-day Curing stage of a 5 pound side of bacon. I used Meathead's maple cure. I have my pellet smoker up to temp and I just laid the slab on the grate. I'll let you know how it goes.
Once again, hello to all.
George Baker
Traeger Junior w/ Ortech digital therm.
Weber Genesis
Santa Maria open grill
BBQ is such a learned art. I am 60 now and I have been smoking and grilling for at least 40 years, and I still feel a novice. I have read, tasted and experimented for years trying to find a scientific starting point for the different techniques, and it's only here, at this website, that I've found the art and science of BBQ discussed intelligently, clearly and thoughtfully.
I decided to join the Pitmasters club as I realized I need to contribute to maintain such a valuable site.
Today I have just completed the 7-day Curing stage of a 5 pound side of bacon. I used Meathead's maple cure. I have my pellet smoker up to temp and I just laid the slab on the grate. I'll let you know how it goes.
Once again, hello to all.
George Baker
Traeger Junior w/ Ortech digital therm.
Weber Genesis
Santa Maria open grill
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