Hi All,
I just wanted to let everyone know how pleased I am to have discovered this forum since I am an amateur who only wants to try and get better, so I look forward to the help. Just so you know, since I am from Kentucky, I do still have most of my teeth and I do wear shoes/boots...most of the time.
Presently gas grilling on a Weber Spirit 3 burner (Momma likes quick cooks on the gas) and just purchased a PBC a couple of weeks ago and I have already cooked ribs and chicken on it. I do have an adult son at home who has attended culinary classes and he is a big help much of the time, especially with food prep and sanitation.
My favorite meats to smoke are ribs and butt (just can't beat pork IMHO) but I am always open to try anything at least once, and I like to grill steaks, burgers, chops and chicken.
Even though I won't be of much help on the cooking side of things (which again is why I'm here), I would be glad to throw my bourbon critiques to those of you who are brave enough to indulge yourselves in the sweet brown sippage...which leads to bourbon drinking Rule No. 1, don't cut bourbon with anything stronger (or more melted) than ice.
Again, looking forward to being here, and I hope I don't get scolded right off the bat for the above comment.
I just wanted to let everyone know how pleased I am to have discovered this forum since I am an amateur who only wants to try and get better, so I look forward to the help. Just so you know, since I am from Kentucky, I do still have most of my teeth and I do wear shoes/boots...most of the time.
Presently gas grilling on a Weber Spirit 3 burner (Momma likes quick cooks on the gas) and just purchased a PBC a couple of weeks ago and I have already cooked ribs and chicken on it. I do have an adult son at home who has attended culinary classes and he is a big help much of the time, especially with food prep and sanitation.
My favorite meats to smoke are ribs and butt (just can't beat pork IMHO) but I am always open to try anything at least once, and I like to grill steaks, burgers, chops and chicken.
Even though I won't be of much help on the cooking side of things (which again is why I'm here), I would be glad to throw my bourbon critiques to those of you who are brave enough to indulge yourselves in the sweet brown sippage...which leads to bourbon drinking Rule No. 1, don't cut bourbon with anything stronger (or more melted) than ice.
Again, looking forward to being here, and I hope I don't get scolded right off the bat for the above comment.
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