Hi everyone, I am new to the pit and new to making fine BBQ.
I was always intimidated by the more expensive cuts of meat and stuck to gas grilled hamburgers or simple chicken breasts in another life. During a backyard renovation with some buddies, I picked up some tri-tip and google around for some process recipes . First one was good, but there was a few more weekends of work so I kept searching for ways to better a tri tip until I stumbled upon AmazingRibs.com. The 2 zone technique article helped me conceptualize what to do and the meat science helped me make a few winners. The charcoal gas hybrid brinkman I was holding onto for a friend quickly seemed inefficient and outmatched, so I have gifted myself a PBC and looking to add a Weber kettle to the arsenal.
I really like the collaborative BBQ culture that cultivates here. Everyone wants to make the best stuff and share the path to get there with each other. Im working through a different cut of meat each time I have a full cook- sometimes once a week, sometimes once a month as long as the wife allows. So far tri-tips, SLC ribs, pork butt, and now trying a brisket this weekend. I really like to nail down processes and understand fundamentals so this site has been extremely helpful to my BBQ knowledge.
Thanks!
I was always intimidated by the more expensive cuts of meat and stuck to gas grilled hamburgers or simple chicken breasts in another life. During a backyard renovation with some buddies, I picked up some tri-tip and google around for some process recipes . First one was good, but there was a few more weekends of work so I kept searching for ways to better a tri tip until I stumbled upon AmazingRibs.com. The 2 zone technique article helped me conceptualize what to do and the meat science helped me make a few winners. The charcoal gas hybrid brinkman I was holding onto for a friend quickly seemed inefficient and outmatched, so I have gifted myself a PBC and looking to add a Weber kettle to the arsenal.
I really like the collaborative BBQ culture that cultivates here. Everyone wants to make the best stuff and share the path to get there with each other. Im working through a different cut of meat each time I have a full cook- sometimes once a week, sometimes once a month as long as the wife allows. So far tri-tips, SLC ribs, pork butt, and now trying a brisket this weekend. I really like to nail down processes and understand fundamentals so this site has been extremely helpful to my BBQ knowledge.
Thanks!
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