Hello!
My name is Richard Keogh, I'm 36 years old and live in Amherstburg Ontario, Canada (about half an hour south from the Detroit \ Windsor border. I've been fond of cooking BBQ since before I was 10, however I am new to smoking and only started using a thermometer since I started reading Meathead's guides (I am pretty good at just knowing when my usual BBQ fares are done right but I have to admit the thermometer is very convenient and gives a lot of confidence). Currently I own a broil king signet 3 burner gas BBQ for the convenience, a 22" Webber kettle for when I have more time or an expensive cut of meat, and a broil King smoke vertical propane smoker (my new toy). My favourite things to BBQ are the 40 day dry aged steaks I get from a nearby gourmet butcher (Butcher of Kingsville). All of their steaks can be custom cut and are AAA or Prime grade (top 2 grades in Canada) They also sell Berkshire pork and true free range chicken that has a flavour like no other. Their stuff isn't cheap but you definitely get what you pay for there, I get excited just thinking about it lol. My main focus with cooking right now is the smoker. So far I've cooked a Berkshire Boston butt on it that didn't go quite to plan but was still a fantastic eat, and a side of ribs that turned out awesome, I posted pictures of that on Meathead's recipie page for last meal ribs. This week I'm probably gonna try butter flying a chicken for the smoker. Once I'm more experienced I'd like to have a go at a brisket but I still have some more learning to do before I try. Any ways this is getting pretty long so I guess I'll end it there.
Richard.
My name is Richard Keogh, I'm 36 years old and live in Amherstburg Ontario, Canada (about half an hour south from the Detroit \ Windsor border. I've been fond of cooking BBQ since before I was 10, however I am new to smoking and only started using a thermometer since I started reading Meathead's guides (I am pretty good at just knowing when my usual BBQ fares are done right but I have to admit the thermometer is very convenient and gives a lot of confidence). Currently I own a broil king signet 3 burner gas BBQ for the convenience, a 22" Webber kettle for when I have more time or an expensive cut of meat, and a broil King smoke vertical propane smoker (my new toy). My favourite things to BBQ are the 40 day dry aged steaks I get from a nearby gourmet butcher (Butcher of Kingsville). All of their steaks can be custom cut and are AAA or Prime grade (top 2 grades in Canada) They also sell Berkshire pork and true free range chicken that has a flavour like no other. Their stuff isn't cheap but you definitely get what you pay for there, I get excited just thinking about it lol. My main focus with cooking right now is the smoker. So far I've cooked a Berkshire Boston butt on it that didn't go quite to plan but was still a fantastic eat, and a side of ribs that turned out awesome, I posted pictures of that on Meathead's recipie page for last meal ribs. This week I'm probably gonna try butter flying a chicken for the smoker. Once I'm more experienced I'd like to have a go at a brisket but I still have some more learning to do before I try. Any ways this is getting pretty long so I guess I'll end it there.
Richard.
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