Fellow grill masters - Howdy! My name is (mi llamo es) Burt Blanchard, and I'm new to the Pit. Thanks for taking my payment to join the club (lol)! My desire to smoke every meat I can get my hands on came two years ago. After 20+ years of gas grilling, and a weekend camping trip where we used charcoal outdoors to cook our frozen-patty hamburgers for the troop - that lead me to switch back to charcoal. That lead to searching sites for ALL good recipes I could find on 'low 'n slow' grilling. 'Amazingribs.com' was the second site I came across. It's been two years and I finally feel like I'm inching my way out of the 'beginner' column, lol! This site is a blessing and not only gives you tips, recipes and the like, but also the science behind your meats, and answers the 'why' you should do something this way/that, etc.
So, I'm looking forward to better tips, graduating from where I started, where I'm at, to get to where I want to be. I started with going out on craigslist right after that camping trip to find a grill - cold! Figured I go with a Weber because that's what I knew and heard was best. So, scored a deal on an 18". That lasted 2 weeks, I posted that grill for sale (got it looking almost new with a pumice stone and a little Comet - ha!), and graduated to a 22". Did that for a year, then last year, found a deal from a guy who got a 26" Weber kettle from his father as a wedding gift - and he hated charcoal grilling. So, talked him down and out of that grill - and that's what I use. Smoked ribs mostly, but looking to do more.
And that came two days ago when I tried a high-heat version of Texas beef brisket. I used some of the technique and rub here, but cooked at a higher temp to cut time down to about 5 hours - and it came out great for the fam Christmas Eve dinner. 'Mmmmm' is all I heard. Pictures attached after the grills I posted. The gas grill I use mainly for vegetables when the 26" Weber is filled to capacity. Otherwise, I'm cooking on the charcoals.
So if anyone reading this needs to justify joining, or needs more encouragement - you'll have to just take a dive, go by faith and believe what you've just read, and the other posts to move to just do it! It's worth joining and these recipes are awesome - as are the tips that go with trying out smoke grilling. My tools for smoking - mostly Weber for now, check out the pics attached!
So, I'm looking forward to better tips, graduating from where I started, where I'm at, to get to where I want to be. I started with going out on craigslist right after that camping trip to find a grill - cold! Figured I go with a Weber because that's what I knew and heard was best. So, scored a deal on an 18". That lasted 2 weeks, I posted that grill for sale (got it looking almost new with a pumice stone and a little Comet - ha!), and graduated to a 22". Did that for a year, then last year, found a deal from a guy who got a 26" Weber kettle from his father as a wedding gift - and he hated charcoal grilling. So, talked him down and out of that grill - and that's what I use. Smoked ribs mostly, but looking to do more.
And that came two days ago when I tried a high-heat version of Texas beef brisket. I used some of the technique and rub here, but cooked at a higher temp to cut time down to about 5 hours - and it came out great for the fam Christmas Eve dinner. 'Mmmmm' is all I heard. Pictures attached after the grills I posted. The gas grill I use mainly for vegetables when the 26" Weber is filled to capacity. Otherwise, I'm cooking on the charcoals.
So if anyone reading this needs to justify joining, or needs more encouragement - you'll have to just take a dive, go by faith and believe what you've just read, and the other posts to move to just do it! It's worth joining and these recipes are awesome - as are the tips that go with trying out smoke grilling. My tools for smoking - mostly Weber for now, check out the pics attached!
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