Hello from just outside the beautiful city of Fredericton, New Brunswick, Canada. If you don't know where that is, just follow I-95 north from anywhere on the East Coast and when you finally come to the end of the road in Houlton, Maine, you are only about an hour away.
Another long time lurker here who is taking advantage of the 30-day trial. I'm 57 and working on a second career in IT following nearly 30 years in the Canadian Air Force. I'm also the cook in the family (wife, son, daughter and foster-daughter) and grilling and smoking is a natural extension of that.
I currently own a natural gas grill and a PBC, and I tend to use the grill most of the year (my standing offer to the kids is "you clear the snow off the deck so I can get at the BBQ, and I will use it". Today is the first cook of the year in the PBC, mainly because I have been too damn busy to do anything before now -- youngest graduates high school in a few weeks and that has been a bit chaotic. Today is gorgeous and I can't go anywhere because I am on-call this weekend so it is a perfect time. I just hung a couple of beautiful pork shoulders in the PBC, all rubbed up pretty with the last of my current batch of Meathead's Memphis Dust. I'll likely pass the afternoon making a new batch as well as a batch of Big Bad Beef Rub. Pulled pork, potatoes and carrots in foil and sweet peppers on the grill, and a German cucumber salad, and we'll call that a meal.
It is not a long weekend up here - that was last weekend - so I hope you guys all have a great Memorial Day weekend.
Another long time lurker here who is taking advantage of the 30-day trial. I'm 57 and working on a second career in IT following nearly 30 years in the Canadian Air Force. I'm also the cook in the family (wife, son, daughter and foster-daughter) and grilling and smoking is a natural extension of that.
I currently own a natural gas grill and a PBC, and I tend to use the grill most of the year (my standing offer to the kids is "you clear the snow off the deck so I can get at the BBQ, and I will use it". Today is the first cook of the year in the PBC, mainly because I have been too damn busy to do anything before now -- youngest graduates high school in a few weeks and that has been a bit chaotic. Today is gorgeous and I can't go anywhere because I am on-call this weekend so it is a perfect time. I just hung a couple of beautiful pork shoulders in the PBC, all rubbed up pretty with the last of my current batch of Meathead's Memphis Dust. I'll likely pass the afternoon making a new batch as well as a batch of Big Bad Beef Rub. Pulled pork, potatoes and carrots in foil and sweet peppers on the grill, and a German cucumber salad, and we'll call that a meal.
It is not a long weekend up here - that was last weekend - so I hope you guys all have a great Memorial Day weekend.
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