I stumbled upon this website searching for secrets that the top steakhouses use to make elite quality steakhouse steaks. I had never been to a really high quality place until recently, and discovered the difference. I started looking around and decided to support the site. I've been cooking/smoking/BBQ since I was 15 years old. I don't do it by trade any more, but still have the best ribs anyone who tastes them has ever had. I am now an engineer, so I take the engineering approach to my cooking. I keep making it better until the changes don't improve the recipe or process anymore.
I love a good steak, pork loin, plate of ribs, or pork shoulder as long it is served with a good Dalmore or Balvenie. I like red wine too, but there is nothing like a good scotch. I'm looking forward to learning this site and spending some time comparing recipes with all of you.
Until next time,
Dinger
I love a good steak, pork loin, plate of ribs, or pork shoulder as long it is served with a good Dalmore or Balvenie. I like red wine too, but there is nothing like a good scotch. I'm looking forward to learning this site and spending some time comparing recipes with all of you.
Until next time,
Dinger
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