I'm Mark from northern Indiana (called Michiana around here) and have only been seriously grilling/BBQing for about the last 10 years. By seriously I mean reading cookbooks on "How to ..." and visiting this website (as opposed to the more manly trial-and-error method). The result is that family, friends and co-workers consider me somewhat of an "expert". What that means is they expect me to make something on whatever equipment they might have whenever I'm invited to anything. Which is why I'm giving this Pitmaster Club a try. I'll be asking questions on things I need to know for making "whatever" on a "You-Name-It 3000".
All I have is my old tried-and-true Weber Charcoal Kettle grill plus a Charbroil Quickset Traditional 3-burner gas grill (my brother-in-law won it in a raffle at work but lived in an apartment at the time and couldn't use it, so he gave it to me). Since visiting this website I have also picked up the Slow'N'Sear and a Maverick ET-732 thermometer. I'm no expert, but some of my adventures in BBQing are shown below (St. Louis Cut Spare Ribs, Beef Ribs, Brisket).
All I have is my old tried-and-true Weber Charcoal Kettle grill plus a Charbroil Quickset Traditional 3-burner gas grill (my brother-in-law won it in a raffle at work but lived in an apartment at the time and couldn't use it, so he gave it to me). Since visiting this website I have also picked up the Slow'N'Sear and a Maverick ET-732 thermometer. I'm no expert, but some of my adventures in BBQing are shown below (St. Louis Cut Spare Ribs, Beef Ribs, Brisket).
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