Hi everybody
My name is Ben, from Australia. I came across amazingribs.com earlier this year when my wife brought home some pork spare ribs from the butcher, and I googled what to do with them. I ended up doing them coated in Memphis Dust, indirect on my gas grill. They were delicious. This chance encounter kindled a beautiful relationship.
After reading more, I realised that I needed to try out cooking with charcoal. My previous experience with the black stuff was limited to a few burnt sausages at my inlaws place many moons ago. I told my brother about my aspirations, and he gifted me an old Weber 22.5" kettle, in great condition, that he had found by the side of the road years earlier.
Following Meathead's advice I ordered the Pro BBQ kit from Thermoworks. While I waited for it to arrive I gave my new Q a good cleanup, and not being able to help myself, cooked up some very large T-bones ala Better than Steakhouse Steaks. I was only guessing at the temperature, but they turned out to be sensational. We were hooked.
Since then I have done the steaks a number of times, loin chops in sheep dip a few times, lamb lollipops a couple of times, a shoulder of lamb, pork ribs about half a dozen times, and my hands-down favourite; two senstational pork butts. Along the way we have also fallen in love with the sides like KC BBQ sauce, the beans, the slaw, the cornbread, the crack & cheese. It's all magnificent. I have followed more advice and gotten myself a Smokenator and Hovergrill, which I couldn't do without.
I really do have Meathead to thank for my newfound passion. I have always enjoyed cooking, but this is on another level. I look forward to learning more and seeing how everyone else does it, and I'll share my own photos and experiences along the way.
Cheers!
Here's a pork butt smoking away last weekend
Some ribs with crack & cheese in the background
Those same ribs hitting the hovergrill
Loin chops in sheep dip for Australia Day
My name is Ben, from Australia. I came across amazingribs.com earlier this year when my wife brought home some pork spare ribs from the butcher, and I googled what to do with them. I ended up doing them coated in Memphis Dust, indirect on my gas grill. They were delicious. This chance encounter kindled a beautiful relationship.
After reading more, I realised that I needed to try out cooking with charcoal. My previous experience with the black stuff was limited to a few burnt sausages at my inlaws place many moons ago. I told my brother about my aspirations, and he gifted me an old Weber 22.5" kettle, in great condition, that he had found by the side of the road years earlier.
Following Meathead's advice I ordered the Pro BBQ kit from Thermoworks. While I waited for it to arrive I gave my new Q a good cleanup, and not being able to help myself, cooked up some very large T-bones ala Better than Steakhouse Steaks. I was only guessing at the temperature, but they turned out to be sensational. We were hooked.
Since then I have done the steaks a number of times, loin chops in sheep dip a few times, lamb lollipops a couple of times, a shoulder of lamb, pork ribs about half a dozen times, and my hands-down favourite; two senstational pork butts. Along the way we have also fallen in love with the sides like KC BBQ sauce, the beans, the slaw, the cornbread, the crack & cheese. It's all magnificent. I have followed more advice and gotten myself a Smokenator and Hovergrill, which I couldn't do without.
I really do have Meathead to thank for my newfound passion. I have always enjoyed cooking, but this is on another level. I look forward to learning more and seeing how everyone else does it, and I'll share my own photos and experiences along the way.
Cheers!
Here's a pork butt smoking away last weekend
Some ribs with crack & cheese in the background
Those same ribs hitting the hovergrill
Loin chops in sheep dip for Australia Day
Comment