Hello All. I've been coming to Amazing Ribs for several years now. Joined the pit a few months ago, I have been just observing intermittently since. I found the site as I was trying to master the use of my Weber kettles. As a guy with a science degree, I have been very intrigued with the science behind grilling and BBQ. My increased interest and intensity in my outdoor live fire cooking skills came about when the "EGG" craze hit, and some "friends" blatantly disrespected my Weber kettles (to my face) as some sort of cheapo knockoff grills....this really annoyed me. I have nothing against the Egg or any form of cooker BTW. So, I began a relentless quest to master the kettle and produce food at the highest level. I still speak with my "EGG" friends, and they seem to have softened their rhetoric but their tunnel vision in one direction seems odd to me. I was able to accomplish my goal with the help of this site. I have now recently purchased my own Kamado Joe Big Joe, which I really do enjoy using...but I consider it more of a charcoal oven/roaster/smoker...my Weber remains my "live fire" option and I really think it remains my best tool to cook steaks, chops, wings, etc... I particularly enjoy how the Pit remains so civil, with everyone very respectful of different techniques and methods to achieve the same goal of good food. Evidence based science, which is peer reviewed, is hard to deny. There is plenty of that here, and I really enjoy it.
My love for outdoor cooking started with my father and his Weber kettle. He cooked a lot of steaks over the years, no matter the season. We moved to Saudi Arabia when I was 11, and he brought the kettle with and continued to cook there. When I returned to the states at 15 I got a job washing dishes at a nice restaurant. The chef and sous chef took a liking to me. They began having me come up to the prep line, and began teaching me how to use knives, cut veggies, make stocks, soups, trim tenderloins and NY Strip Loins. After about a year he had me work with the Sous Chef on the restaurant front line on slow weeknights , working the broiler and flat top. I learned a lot... and i was hooked. I was very close to attending culinary school at the CIA after graduation but decided on the US Army instead. I served active duty with the US Army Rangers for about 7 years. I had a small Weber Smoky Joe stashed out behind the barracks, and guys in my platoon would enjoy weekends cooking steaks from the commissary out back. I drifted into the medical field during my service, so upon my exit, I headed to college towards the healthcare field; where I remain today.
I love cooking outside on my decks, any season. My fresh venison on the grills just cant be beat. However, I particularly enjoy my friends around the grills. Friendship just can't be beat. The food is good, but its the journey I really love most. I hope to become acquainted with many of you, and learning from your success and failures. I hope I can help others along the way as well. So, that's about it. I did my signature with my equipment. Don't have pictures up, but I'll work on that. I've got company coming tonight. I need to salt my ribeyes and get them in the fridge, and the venison steaks need a mustard smear. Its going to be 64 degrees today, unheard of for central PA in mid Feb. Gotta go.
My love for outdoor cooking started with my father and his Weber kettle. He cooked a lot of steaks over the years, no matter the season. We moved to Saudi Arabia when I was 11, and he brought the kettle with and continued to cook there. When I returned to the states at 15 I got a job washing dishes at a nice restaurant. The chef and sous chef took a liking to me. They began having me come up to the prep line, and began teaching me how to use knives, cut veggies, make stocks, soups, trim tenderloins and NY Strip Loins. After about a year he had me work with the Sous Chef on the restaurant front line on slow weeknights , working the broiler and flat top. I learned a lot... and i was hooked. I was very close to attending culinary school at the CIA after graduation but decided on the US Army instead. I served active duty with the US Army Rangers for about 7 years. I had a small Weber Smoky Joe stashed out behind the barracks, and guys in my platoon would enjoy weekends cooking steaks from the commissary out back. I drifted into the medical field during my service, so upon my exit, I headed to college towards the healthcare field; where I remain today.
I love cooking outside on my decks, any season. My fresh venison on the grills just cant be beat. However, I particularly enjoy my friends around the grills. Friendship just can't be beat. The food is good, but its the journey I really love most. I hope to become acquainted with many of you, and learning from your success and failures. I hope I can help others along the way as well. So, that's about it. I did my signature with my equipment. Don't have pictures up, but I'll work on that. I've got company coming tonight. I need to salt my ribeyes and get them in the fridge, and the venison steaks need a mustard smear. Its going to be 64 degrees today, unheard of for central PA in mid Feb. Gotta go.
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