Ever since retiring in 2013 it has been my quest to learn all things BBQ. Of course, many years prior to that were spent doing the usual steaks, burgers and occasional rack of ribs but 2013 was when the BBQ bug really caught fire. Well, smoke first, then, as you know, where there's smoke there's... sorry.
Anyway, for the longest time I thought the gas grill was the end all grilling appliance but my brother and my wife convinced me nothing beats charcoal so we welcomed a 22 inch Weber Kettle into the household. Shortly thereafter the reverse sear process, which is covered in wonderful detail on this site, was discovered and put into the steak and hamburger cooking profile. The results were immediate and wonderfully appreciated by all. Still, the dream was preparing a wonderful rack of succulent baby backs, brisket or pork shoulder.
This is when I read a review of the Smokenator 1000 on the Amazing Ribs site. That purchase along with a Maverick 732 really elevated my game. However, doing a long cook on a Weber with a Smokenator required a good deal of attention and tinkering so after several years I read a review on Amazing Ribs about pellet grills generally and the Green Mountain brand specifically. Fortunately there is a dealer in town so a new BBQ smoking device suddenly arrived on our deck. Delicious ribs, brisket and pulled pork followed shortly thereafter.
Everyone in our household was in a BBQ happy place for some time. Acknowledging how helpful the Amazing Ribs site has been I joined the Pitmaster Club in June of 2016. I also acquired the BBQ bible, also know as "Meathead, The Science of Great Barbecue and Grilling". But then, my dear collective, Meathead had to go and endorse sous vide and the Joule in particular. Nothing has changed my cooking experience more. It is truly the magical marriage of fire and water.
So, that's my intro. Hardly a week goes by without logging in to see what's new or undiscovered. The wife and I are planning on visiting "Memphis in May" in well... May. So if anyone here has been there and has any visitor advice, it would be greatly appreciated.
Anyway, for the longest time I thought the gas grill was the end all grilling appliance but my brother and my wife convinced me nothing beats charcoal so we welcomed a 22 inch Weber Kettle into the household. Shortly thereafter the reverse sear process, which is covered in wonderful detail on this site, was discovered and put into the steak and hamburger cooking profile. The results were immediate and wonderfully appreciated by all. Still, the dream was preparing a wonderful rack of succulent baby backs, brisket or pork shoulder.
This is when I read a review of the Smokenator 1000 on the Amazing Ribs site. That purchase along with a Maverick 732 really elevated my game. However, doing a long cook on a Weber with a Smokenator required a good deal of attention and tinkering so after several years I read a review on Amazing Ribs about pellet grills generally and the Green Mountain brand specifically. Fortunately there is a dealer in town so a new BBQ smoking device suddenly arrived on our deck. Delicious ribs, brisket and pulled pork followed shortly thereafter.
Everyone in our household was in a BBQ happy place for some time. Acknowledging how helpful the Amazing Ribs site has been I joined the Pitmaster Club in June of 2016. I also acquired the BBQ bible, also know as "Meathead, The Science of Great Barbecue and Grilling". But then, my dear collective, Meathead had to go and endorse sous vide and the Joule in particular. Nothing has changed my cooking experience more. It is truly the magical marriage of fire and water.
So, that's my intro. Hardly a week goes by without logging in to see what's new or undiscovered. The wife and I are planning on visiting "Memphis in May" in well... May. So if anyone here has been there and has any visitor advice, it would be greatly appreciated.
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