Just joined the site after getting the Meathead book for Christmas. I must say it is refreshing to see so much clarity and explanation of things BBQ and cooking related rather than lore and legend without context. Its far more important to know why you are doing something rather than being told what to do if you want to learn what you are doing, what works and how you may apply it in the future in similar or different situations! The info and active boards here are invaluable for looking into questions and research.
I started my membership just after getting to book and had a grilling fleet of an old 18.5" Weber kettle and a beat up 18.5" WSM. While the book was a nice Christmas gift, the addition of a Weber Summit Charcoal Grilling Center for my anniversary a week later was the real surprise! Thank God I went all out on Jewelry for the Wife's anniversary gift.
I am mainly a weekend BBQ/griller year round (in Minneapolis) and end up cooking for most large extended family gatherings even at other relatives houses. In high school and college I was a cook at a Ponderosa steakhouse so my experience cooking large amounts of food seems to have led me into this role for the family and friends and I enjoy it. If anyone wants tips on cooking tons of low quality steaks just ask.
Having cooked a zillion steaks I think the best I've ever done is to use hot water from the kitchen tap, my trusty Thermapen to get temp right and keep it there, a cooler, a couple zip-locks and a few good ribeyes to sous vide before grilling. I know it seems a horror to many, but perfect medium rare and the blazing hot sear make getting things done on time for a bunch of people a cinch and no need for the fancy heater!
Love the site!
Jim Doyle
I started my membership just after getting to book and had a grilling fleet of an old 18.5" Weber kettle and a beat up 18.5" WSM. While the book was a nice Christmas gift, the addition of a Weber Summit Charcoal Grilling Center for my anniversary a week later was the real surprise! Thank God I went all out on Jewelry for the Wife's anniversary gift.
I am mainly a weekend BBQ/griller year round (in Minneapolis) and end up cooking for most large extended family gatherings even at other relatives houses. In high school and college I was a cook at a Ponderosa steakhouse so my experience cooking large amounts of food seems to have led me into this role for the family and friends and I enjoy it. If anyone wants tips on cooking tons of low quality steaks just ask.
Having cooked a zillion steaks I think the best I've ever done is to use hot water from the kitchen tap, my trusty Thermapen to get temp right and keep it there, a cooler, a couple zip-locks and a few good ribeyes to sous vide before grilling. I know it seems a horror to many, but perfect medium rare and the blazing hot sear make getting things done on time for a bunch of people a cinch and no need for the fancy heater!
Love the site!
Jim Doyle
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