I was born in Arkansas, grew up in Mississippi, now in Texas. I was weaned on a PK Grill that my Dad had for like forever.
He used kingsford charcoal, told us that we could add whatever seasoning when he was finished cooking the meat. I'm glad he
taught me that a good beer goes well with grilled food. I've had various tools, but recently got a Weber performer deluxe. Man, what a deal!!! I'm glad that I discovered Meathead prior to getting it, as he's helping me get started right. I can't really say enough about being soooo grateful for M Goldwyn. His humble sharing his experience, wisdom, and wit will continue on and on for generations. Thanks so much Meathead Santa is giving me my slow n sear....can hardly wait. Everything I've tried at Meathead's suggestion has been super right on! Especially REVERSE SEAR. not to mention borsin style jalapeno poppers...
I ended up using Allouette spinach and artichoke spread with Meathead's great idea of using the cooked and chopped bacon pieces in the stuffing. Did I mention how my wife now loves what I cook, guided by Meathead. She was out of town, so I didn't want to pig out on a big ole porterhouse alone, so I followed Meathead's use of flank steak with a board sauce using herbs from our garden. I didn't tell my wife, but she found leftovers in the fridge and made a point to tell me how dang good that was. It is nice to be part of the world wide brethren of bbq, where sharing and tips make us all better cooks.
He used kingsford charcoal, told us that we could add whatever seasoning when he was finished cooking the meat. I'm glad he
taught me that a good beer goes well with grilled food. I've had various tools, but recently got a Weber performer deluxe. Man, what a deal!!! I'm glad that I discovered Meathead prior to getting it, as he's helping me get started right. I can't really say enough about being soooo grateful for M Goldwyn. His humble sharing his experience, wisdom, and wit will continue on and on for generations. Thanks so much Meathead Santa is giving me my slow n sear....can hardly wait. Everything I've tried at Meathead's suggestion has been super right on! Especially REVERSE SEAR. not to mention borsin style jalapeno poppers...
I ended up using Allouette spinach and artichoke spread with Meathead's great idea of using the cooked and chopped bacon pieces in the stuffing. Did I mention how my wife now loves what I cook, guided by Meathead. She was out of town, so I didn't want to pig out on a big ole porterhouse alone, so I followed Meathead's use of flank steak with a board sauce using herbs from our garden. I didn't tell my wife, but she found leftovers in the fridge and made a point to tell me how dang good that was. It is nice to be part of the world wide brethren of bbq, where sharing and tips make us all better cooks.
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