Moderator, June 2016 - April 2017
Hello, David here from Murfreesboro, TN. I am 56 and most of my experience has been in the form of turning on a gas grill, cooking the food until it looked right (whatever that is), then finding out if I was lucky enough to have food worth eating. A few months ago I bought a Big Green Egg based on a recommendation of a friend. I did some searching on cooking on a BGE and found you guys. I have also bought a Thermapen and a ChefAlarm. I am learning a ton thanks to all the wonderful information here and have cooked a couple of turkeys, chickens, and pork butts, all of which were pretty good for my first attempts.
More about me (June 2016).
I am 58 and have lived in middle Tennessee my entire life. My wife is from Southgate, Michigan and on May 30 of this year we celebrated our 30th anniversary. We recently purchased a house in Milton, Florida and our plan is to move there permanently when her job no longer requires trips to the office. Living in Florida is a dream we share. We have one son, a granddaughter, and a grandson. Our granddaughter calls me FuzzyDaddy, hence my Pit name.
I started working for AT&T in November 1976 as a data input clerk and retired as a Senior Network Engineer with Cingular Wireless in December 2004 after learning that my position was being eliminated. I currently work part-time supporting an attorney who is a Chapter 7 Bankruptcy Trustee and my work is all web based with no office to ever go to. I use a Windows Laptop, MacBook, iPhone and iPad Mini.
When I was born my parents owned a restaurant on a major highway (no interstate back then) just outside of Nashville and Dad was the cook. He smoked pork shoulders over hickory coals on an outdoor pit that my Mom’s dad probably built as he previously owned the restaurant and trained my Dad. It was my memories of Dad smoking the pork shoulders and the crusty delicious (fatty) bark that caused me to want to learn how to smoke butts, and I found AmazingRibs via a Google search in late 2014. Butts and Ribs are my favorite meats to smoke so far. The smell of them smoking and seeing the smiles on family and friends faces when they eat my pulled pork and ribs, reminds me that I made a good decision when I decided to learn how to make a product similar to what Dad had made in his younger days. My goals are to cook a much wider variety of foods, share some of what I cook with friends and neighbors and continue to learn. I am honored to be a part of The Pit where we share a love for grilling and bbq, freely share what we know and the food we cook, and encourage others.
FuzzyDaddy (David) Polston
Hello, David here from Murfreesboro, TN. I am 56 and most of my experience has been in the form of turning on a gas grill, cooking the food until it looked right (whatever that is), then finding out if I was lucky enough to have food worth eating. A few months ago I bought a Big Green Egg based on a recommendation of a friend. I did some searching on cooking on a BGE and found you guys. I have also bought a Thermapen and a ChefAlarm. I am learning a ton thanks to all the wonderful information here and have cooked a couple of turkeys, chickens, and pork butts, all of which were pretty good for my first attempts.
More about me (June 2016).
I am 58 and have lived in middle Tennessee my entire life. My wife is from Southgate, Michigan and on May 30 of this year we celebrated our 30th anniversary. We recently purchased a house in Milton, Florida and our plan is to move there permanently when her job no longer requires trips to the office. Living in Florida is a dream we share. We have one son, a granddaughter, and a grandson. Our granddaughter calls me FuzzyDaddy, hence my Pit name.
I started working for AT&T in November 1976 as a data input clerk and retired as a Senior Network Engineer with Cingular Wireless in December 2004 after learning that my position was being eliminated. I currently work part-time supporting an attorney who is a Chapter 7 Bankruptcy Trustee and my work is all web based with no office to ever go to. I use a Windows Laptop, MacBook, iPhone and iPad Mini.
When I was born my parents owned a restaurant on a major highway (no interstate back then) just outside of Nashville and Dad was the cook. He smoked pork shoulders over hickory coals on an outdoor pit that my Mom’s dad probably built as he previously owned the restaurant and trained my Dad. It was my memories of Dad smoking the pork shoulders and the crusty delicious (fatty) bark that caused me to want to learn how to smoke butts, and I found AmazingRibs via a Google search in late 2014. Butts and Ribs are my favorite meats to smoke so far. The smell of them smoking and seeing the smiles on family and friends faces when they eat my pulled pork and ribs, reminds me that I made a good decision when I decided to learn how to make a product similar to what Dad had made in his younger days. My goals are to cook a much wider variety of foods, share some of what I cook with friends and neighbors and continue to learn. I am honored to be a part of The Pit where we share a love for grilling and bbq, freely share what we know and the food we cook, and encourage others.
FuzzyDaddy (David) Polston
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