My name is Roland Pinault and I am a native New Englander living in BBQ country for the last 15 years. Residing in Northwest Arkansas, I am 3 hrs from KCMO, 5 hrs from Memphis, 5 hrs from Dallas, 2 hrs from Tulsa and 9hrs from NOLA. So I've been eating my way through some of the best digs in this fine country. I keep my old school New England recipies close and have learned a ton from local folks from this hub of Q. Dr. Blonder's article on the science of the stall hooked me on this site.
This site has fought me a lot, and my wife hooked me up with a membership for Christmas!
I use a big 12 yr old char-broil gas grill called "Grillzilla"with cast iron burners, a cheap charcoal grill, and a 40" masterbuilt electric smoker enhanced with an a-maze-n 5×8 pellet smoke box.
Love all things pork, so looking forward to sharing and reading some porknography on this site.
My second big area of exploration is brining and curing . I have used many teachings here to do homemade pastrami, ham and bacon. Going for the full corned beef experience soon.
Woo hoo let's cook !
This site has fought me a lot, and my wife hooked me up with a membership for Christmas!
I use a big 12 yr old char-broil gas grill called "Grillzilla"with cast iron burners, a cheap charcoal grill, and a 40" masterbuilt electric smoker enhanced with an a-maze-n 5×8 pellet smoke box.
Love all things pork, so looking forward to sharing and reading some porknography on this site.
My second big area of exploration is brining and curing . I have used many teachings here to do homemade pastrami, ham and bacon. Going for the full corned beef experience soon.
Woo hoo let's cook !
Comment