Gratings from Aranjuez.

[PuraLena]

Hi all. New member here, living in Spain.

Just caught the mailman yesterday. While he was trying to push my magnet card through the small opening of the mailbox. Even though it clearly stated do not fold.
Anyway. It survived and I am very happy with it. And surprised it's been shipped to Spain.

OK here some more info about me;
- Dutch, male, international service engineer.
- 22" Kettle as my main gear. Too many other grills before.
- Motto; the kitchen is where my wife cooks.
- Very curious on grilling tricks and aids.
- Planning to get a 20"x40" offset. With surprise details.

Anyway. See pictures for some ideas about my skills.

Hope to find even more ideas, and learn and share tricks.
And hopefully be able to find more aficionados around Madrid. Though over here it's all hot and fast. And mostly sausages and pork chops. Or some good chuleton steaks in a restaurant.

Chosen this group as it is the one which most explaining.
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Gratings from www.aranjuez.es

[DWCowles]

Welcome PuraLena

[PuraLena]

Thx.

[Henrik]

Welcome to the pit PuraLena! Great looking food on those pics, I love the seafood shots, we look forward to your cooks!

Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

Also, it's very important that you:

Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at [email protected]

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Thanks for joining!

[PuraLena]

Thx, I will take a look at the information pages.
Sadly I can't join in your prize contest.
Please note that honourable notification is also gratitude. And if it would be for shipping or import tax. I might be happy to pay.

[kmhfive]

Welcome to the Pit! Nice Cast Iron also. Your presentations are wonderful.

[PuraLena]

Yes, cast iron is the only way for me to go whole chicken. Else it will be spatchcock for me. Did a review on other Facebook group. Might do one here as well.
It's an absolute gamechanger.

[Thunder77]

Welcome to the Pit from Baltimore, MD! We are glad you joined us. Those are magazine qualtiy pictures there! Looking forward to learning from you.

[PuraLena]

Thx. I like to experiment. And these are just pictures taken with my 3 year old mobile....

[RonB]

Welcome to The Pit. You have some great lookin' ,(and unusual), cooks. I am lookin' forward to learning from you.

[Jon Solberg]

Great to meet ya!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to th' Pit!!!
Great lookin' food, superb pics as well!!!
Lookin' forward to learnin' along with, an' from ya'!

[HouseHomey]

Huntington Beach welcomes you sir. It's on the lower left of the map. Good looking chicken!

[Nate]

Welcome from Indiana in the US of A

[LA Pork Butt]

Welcome to the Pit! Your cooks look great. Keep on cooking!

[fuzzydaddy]

Beautiful photos and you have some great skills. Looking forward to learning from you, and welcome to The Pit!