Hello Everyone!
Known for cheesesteaks and water ice (pronounced "wudder"), there is a plenty of room in the Delaware Valley for BBQ; especial at my house. I love to cook and prepare many of the homestyle comfort foods and Italian food from scratch - bringing jarred sauce into my house will result in a two year ban for first time offenders. "Low and slow" is not just about my college days, it is my preferred way off cooking on the stove, oven, grill, and smoker. I gained a lot of experience in the kitchen when being punished with mess duty when I was in the Marines, from a family member being a professional chef, and living the single life on a very a tight budget.
I love cooking BBQ, and nothing pleases my family and guest more then when I fire up and spend time outside manning the grill; they even like the food that comes off it. I have a three burner Weber Genesis and use about four tanks a year. I do most of my gas grill cooking for hot and fast foods and some longer cooks requiring indirect heat; basically, I wont use the grill much for cook times past 1.5 hours. I have made ribs on it with a smoke box with delicious success.
I got a COS a few years ago and spent a lot of time modifying and tweaking the heck out of it to make it work like a champ. I recently read much of the writings on Amazingribs about COS’s and do not disagree with pretty much what was said - definitely agree when it comes to beginners. As an engineer by profession, I do enjoy messing with things and raising crap to the next level; you should have seen some of my first cars. So, with the fun of working on the smoker. many successful cooks, and the experience gained, I don’t regret the acquisition.
I have received standing ovations and enthusiastic pats on the back from my cooking - one time, I actually wasn't on fire. But what I love about cooking; especially bbq, it is that there is always room for improvement and leaning something new. I’ve read through some of the threads (After doing my homework!) and see that I am in the right place to grow. I actually came to this site after reading Meathead’s book; which is a fantastic read. After perusing this site and reviewing many of the recipes and articles, I may replace one of the portraits on my motivation wall.
Future aspirations are to make brisket and butts and looking at getting a pellet grill soon once I can hide enough money from the wife or convince a creditor I will pay them back. Other then cooking and taking long slow walks on the beach at sunset, I love baseball, spending time with the kids, and shooting; mostly paper and clay, but do hunt real birds once in a while. I also try to fight the evil side effects of cooking and eating good food by riding my bike a lot.
Known for cheesesteaks and water ice (pronounced "wudder"), there is a plenty of room in the Delaware Valley for BBQ; especial at my house. I love to cook and prepare many of the homestyle comfort foods and Italian food from scratch - bringing jarred sauce into my house will result in a two year ban for first time offenders. "Low and slow" is not just about my college days, it is my preferred way off cooking on the stove, oven, grill, and smoker. I gained a lot of experience in the kitchen when being punished with mess duty when I was in the Marines, from a family member being a professional chef, and living the single life on a very a tight budget.
I love cooking BBQ, and nothing pleases my family and guest more then when I fire up and spend time outside manning the grill; they even like the food that comes off it. I have a three burner Weber Genesis and use about four tanks a year. I do most of my gas grill cooking for hot and fast foods and some longer cooks requiring indirect heat; basically, I wont use the grill much for cook times past 1.5 hours. I have made ribs on it with a smoke box with delicious success.
I got a COS a few years ago and spent a lot of time modifying and tweaking the heck out of it to make it work like a champ. I recently read much of the writings on Amazingribs about COS’s and do not disagree with pretty much what was said - definitely agree when it comes to beginners. As an engineer by profession, I do enjoy messing with things and raising crap to the next level; you should have seen some of my first cars. So, with the fun of working on the smoker. many successful cooks, and the experience gained, I don’t regret the acquisition.
I have received standing ovations and enthusiastic pats on the back from my cooking - one time, I actually wasn't on fire. But what I love about cooking; especially bbq, it is that there is always room for improvement and leaning something new. I’ve read through some of the threads (After doing my homework!) and see that I am in the right place to grow. I actually came to this site after reading Meathead’s book; which is a fantastic read. After perusing this site and reviewing many of the recipes and articles, I may replace one of the portraits on my motivation wall.
Future aspirations are to make brisket and butts and looking at getting a pellet grill soon once I can hide enough money from the wife or convince a creditor I will pay them back. Other then cooking and taking long slow walks on the beach at sunset, I love baseball, spending time with the kids, and shooting; mostly paper and clay, but do hunt real birds once in a while. I also try to fight the evil side effects of cooking and eating good food by riding my bike a lot.
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