Hello, my name is Jonathan. I've been a fan of Amazing Ribs for several years. I've borrowed recipes and techniques, and have enjoyed lots of good reading. I, like a lot of others, am embarrassed that it took me so long to join.
I did the majority of my cooking on a Phoenix gas grill for the last 15 or so years. Lots of burgers, steaks, chicken, and pork (shoulders butts and a few ribs). I've also cooked shoulders on big cookers using hickory coals, checking the temperature by laying your hand on the lid. About a month ago, I retired the Phoenix, RIP, and bought a Kamado Joe Big Joe. Thanks Costco. I'm still learning my way around it. I started out cooking chicken, burgers, and pork chops. More recently, I cooked a couple of pizza's and some Cobia on it. I'm really impressed with it so far. I'm looking forward to getting low and slow to cook a butt and some ribs. Then on to some beef. I've never cooked a brisket, they're hard to find around here, but I'm gonna give it a try.
I'm excited about the opportunity to continue learning and told my wife that I want Meathead's book for Father's Day. Anyway, thanks for all the good advice and recipes over the years
I did the majority of my cooking on a Phoenix gas grill for the last 15 or so years. Lots of burgers, steaks, chicken, and pork (shoulders butts and a few ribs). I've also cooked shoulders on big cookers using hickory coals, checking the temperature by laying your hand on the lid. About a month ago, I retired the Phoenix, RIP, and bought a Kamado Joe Big Joe. Thanks Costco. I'm still learning my way around it. I started out cooking chicken, burgers, and pork chops. More recently, I cooked a couple of pizza's and some Cobia on it. I'm really impressed with it so far. I'm looking forward to getting low and slow to cook a butt and some ribs. Then on to some beef. I've never cooked a brisket, they're hard to find around here, but I'm gonna give it a try.
I'm excited about the opportunity to continue learning and told my wife that I want Meathead's book for Father's Day. Anyway, thanks for all the good advice and recipes over the years
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