Hi guys,
I wanted to drop a quick note to introduce myself. My name is Patrick Morse and I live in Atlanta, Georgia. I have a gorgeous wife of 2+ years and we recently welcomed our first baby boy, Wilder Allen Morse, on May 11th. I grew up in western Illinois outside of St. Louis as an avid outdoorsmen, hunting and fishing with my grandfathers, Dad and brother religiously. Preparing wild game properly is what drove my family into cooking, and my grandfather always had an amazing garden, so pairing our local deer, turkey, ducks, pheasants, etc with whatever he had seasonally in the garden was how we ate growing up. Somehow, we always managed to have a certain flare towards Mexican food and my grandpa's "Mexican" chili is a local legend (ancho and guajillo pepper base with tepins and pequins blended in, no tomatoes!). Over the years, my family has developed a healthy cooking competitive nature, which has pushed all of us to try more and more things. Needless to say, holidays are a little over the top!
Professionally, I have worked in oncology clinical research my entire career, which has moved me all over the country with stops in Boston, Charlottesville, Chicago, San Francisco, Sacramento and now Atlanta. My last two jobs have had an international angle to them, so I have had the opportunity to travel all over the world, enjoying the local culinary scene and stealing ideas to bring home to try out. I have really fallen in love with Argentinian cuisine and 7 Fires by Francis Mallmann has become a go to reference. While I travel, I also use it as an opportunity to hunt and fish internationally, which has led to some incredible experiences, most recently in New Zealand for their waterfowl and pheasant opener.
As far as favorites to cook, I tend to lean more towards red meats and fowl over pork. As noted, I love doing Argentine style bbq, with a favorite being a slow cooked prime rib with chimichurri rub over a live fire and also charring all veggies for salads and sides. While living in California, I discovered a new cut of beef for a Midwestern kid, tri-tip. Cooking a tri tip offset on the grill in the Santa Maria style has become a family favorite and I was stoked to discover a butcher shop here in Atlanta that carries this cut! I'll do a couple of slow roasted whole chickens on my rotisserie each week as it's a simple, inexpensive piece of meat that can be incredibly versatile over the course of the week. I'll use the chicken in everything from enchiladas and white chili to mixing with fruit and nuts for a smoky chicken salad. My wife's absolute favorite is to have me slow roast a whole duck with an Asian inspired glaze on the spit. The crispy skin and moist, smoky meat is quite the crowd pleaser and a great introduction to people that don't think they like duck!
My cooking equipment is quite minimalist actually. Due to my constant moves across the country, I have only kept my trusty Weber 22" kettle and as mentioned, I recently added the rotisserie attachment. My wife and I are setting roots here in Atlanta where we have purchased our first house, so I am frantically planning my outdoor kitchen, so I will look forward to scouring the forums here to figure out the ideal equipment! I will say that pushing the limits on my Weber has probably made me a better cook. As you all know, if you want to cook low and slow on a kettle, it takes A LOT of baby sitting. I cooked my first brisket on it yesterday, inspired by the "Brisket Texas-Style, the Ultimate Technique and Recipe" article on here and it turned out INSANELY well! I had the butcher cut me a 9 pound cut that combined the point and the flat. I was able to maintain 225-235 for 13 hours with some local oak chunks for smoke until it got up to 203 and into the cooler. I used the Texas crutch when it hit 150. I tried the untreated butcher paper method, but the stall still occurred, so I added an extra layer of foil and that was the trick it needed to push it on through. I was exhausted but ecstatic (and slightly amazed) that it worked out!!
Looking forward to meeting everyone on here and learning from you all! Thanks for taking the time to read my intro.
Sincerely,
Patrick
I wanted to drop a quick note to introduce myself. My name is Patrick Morse and I live in Atlanta, Georgia. I have a gorgeous wife of 2+ years and we recently welcomed our first baby boy, Wilder Allen Morse, on May 11th. I grew up in western Illinois outside of St. Louis as an avid outdoorsmen, hunting and fishing with my grandfathers, Dad and brother religiously. Preparing wild game properly is what drove my family into cooking, and my grandfather always had an amazing garden, so pairing our local deer, turkey, ducks, pheasants, etc with whatever he had seasonally in the garden was how we ate growing up. Somehow, we always managed to have a certain flare towards Mexican food and my grandpa's "Mexican" chili is a local legend (ancho and guajillo pepper base with tepins and pequins blended in, no tomatoes!). Over the years, my family has developed a healthy cooking competitive nature, which has pushed all of us to try more and more things. Needless to say, holidays are a little over the top!
Professionally, I have worked in oncology clinical research my entire career, which has moved me all over the country with stops in Boston, Charlottesville, Chicago, San Francisco, Sacramento and now Atlanta. My last two jobs have had an international angle to them, so I have had the opportunity to travel all over the world, enjoying the local culinary scene and stealing ideas to bring home to try out. I have really fallen in love with Argentinian cuisine and 7 Fires by Francis Mallmann has become a go to reference. While I travel, I also use it as an opportunity to hunt and fish internationally, which has led to some incredible experiences, most recently in New Zealand for their waterfowl and pheasant opener.
As far as favorites to cook, I tend to lean more towards red meats and fowl over pork. As noted, I love doing Argentine style bbq, with a favorite being a slow cooked prime rib with chimichurri rub over a live fire and also charring all veggies for salads and sides. While living in California, I discovered a new cut of beef for a Midwestern kid, tri-tip. Cooking a tri tip offset on the grill in the Santa Maria style has become a family favorite and I was stoked to discover a butcher shop here in Atlanta that carries this cut! I'll do a couple of slow roasted whole chickens on my rotisserie each week as it's a simple, inexpensive piece of meat that can be incredibly versatile over the course of the week. I'll use the chicken in everything from enchiladas and white chili to mixing with fruit and nuts for a smoky chicken salad. My wife's absolute favorite is to have me slow roast a whole duck with an Asian inspired glaze on the spit. The crispy skin and moist, smoky meat is quite the crowd pleaser and a great introduction to people that don't think they like duck!
My cooking equipment is quite minimalist actually. Due to my constant moves across the country, I have only kept my trusty Weber 22" kettle and as mentioned, I recently added the rotisserie attachment. My wife and I are setting roots here in Atlanta where we have purchased our first house, so I am frantically planning my outdoor kitchen, so I will look forward to scouring the forums here to figure out the ideal equipment! I will say that pushing the limits on my Weber has probably made me a better cook. As you all know, if you want to cook low and slow on a kettle, it takes A LOT of baby sitting. I cooked my first brisket on it yesterday, inspired by the "Brisket Texas-Style, the Ultimate Technique and Recipe" article on here and it turned out INSANELY well! I had the butcher cut me a 9 pound cut that combined the point and the flat. I was able to maintain 225-235 for 13 hours with some local oak chunks for smoke until it got up to 203 and into the cooler. I used the Texas crutch when it hit 150. I tried the untreated butcher paper method, but the stall still occurred, so I added an extra layer of foil and that was the trick it needed to push it on through. I was exhausted but ecstatic (and slightly amazed) that it worked out!!
Looking forward to meeting everyone on here and learning from you all! Thanks for taking the time to read my intro.
Sincerely,
Patrick
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