Rich here. (aka Smokin’Rick, aka SmokeDog).
Joined the Pitmaster Club two weeks ago, but just now getting around to making my introduction.
I grew up in a Bohemian-Italian-American family where both parents cooked wonderful meals of their respective family’s heritage. In the early ‘60s, our family moved from Chicago’s “Little Italy†neighborhood at Taylor & Halsted Sts. to the SW-side of Chicago where I spent my formative years. I have fond memories of family get-togethers grilling on an inexpensive charcoal grill. Most memorable was digging a pit in the backyard for a whole pig roast and helping my father and maternal-grandfather, man the turning of the spit over hot coals.
After marrying in ’82, my bride and I became suburbanites.
I did some not so serious grilling of burgers, steaks, and chicken over the years, first using a Weber charcoal Kettle (circa ’83) then picked up a cheap gas grill. When we moved our family to our present home I decided to up my game by acquiring my present Weber Genesis Gold B LP-gasser (circa ’03) and ditched the old Weber Kettle (I know, I too cringe when I think of it.). I got into BBQ as a hobby in ‘11. I was surfing the web for reviews on the “best smokers†when I came upon the amazingribs.com site (AR). That was the beginning of a beautiful relationship. I purchased my 22.5 Weber Smokey Mountain cooker and first learned to use it by reading Gary Wiviott’s “Low & Slow: Master the Art of Barbecue in 5 Easy Lessons“, both based upon recommendations by Meathead on AR. I gained even more confidence and insight and became more adept in cooking good BBQ from the knowledge and guidance made available on this site (AR). I recommend AR to everyone when the topic of BBQ comes up. My wife chuckles every time she hears me say, “My guy Meathead says …â€Â
After experiencing cooking with charcoal again, I acquired my Weber Performer in Dec. ’12. It’s a blast cooking year-round (except in last year’s brutal winter) using my small but effective Weber arsenal. Speaking of charcoal, I first started using Royal Oak’s natural lump charcoal, but now I prefer using their Chef’s Select all natural briquettes.
I enjoy cooking spare ribs, pork butt, brisket, salmon, turkey and making my own bacon (a super hit with my family and the friends I’ve shared it with - they can’t get enough). All learned well from AR. I received rave reviews from family and friends on my last brisket cook. I attribute that to the wealth of knowledge gained here. I still have a lot to learn. This site with its live interaction with quick-responsive mentors is better than any book. That is why I’m happy to support the new Pitmaster Club by my membership and to be a part of the greatest group of BBQ enthusiasts and mentors on the planet!
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