Got Meathead's book a couple weeks ago. Oh boy, are a lot of my old paradigms changed!!!! I've been barbecuing for over 35 years and thought I knew what I was doing. Since reading up on the science of this stuff I've cooked up the best steak, chicken, pork butt and salmon ever!!! My wife is blown away!!
I've had a regular Weber kettle for 35 years. My wife bought me a Weber Performer for my birthday 27 years ago (and put it together herself). I just replaced/upgraded the lighting system and was able to find a small LP tank a few years back to fit in place of the obsolete original. It's brand new now and ready for another 30 years! I also have a medium Big Green Egg (which is mandatory if you live in GA). Everyone around here are Egg snobs but I've stayed true to the Weber's all along and use both about equally depending what I'm up to. I had no idea about the Slow 'N Sear; my order is going in tomorrow morning.....
I've had a regular Weber kettle for 35 years. My wife bought me a Weber Performer for my birthday 27 years ago (and put it together herself). I just replaced/upgraded the lighting system and was able to find a small LP tank a few years back to fit in place of the obsolete original. It's brand new now and ready for another 30 years! I also have a medium Big Green Egg (which is mandatory if you live in GA). Everyone around here are Egg snobs but I've stayed true to the Weber's all along and use both about equally depending what I'm up to. I had no idea about the Slow 'N Sear; my order is going in tomorrow morning.....
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