Howdy,
My name is Lynn (Male with Female spelling)
I reside in the REAL OC with my wife of 38 years. I have lived in OC since 1969
The reason I joined was not for the great recipes. It was because this is the first group that I have found that has an intellect based approach to something that is passion of mine.
My wife worked for our school district in Food Services while she was getting her teaching degree/credential. Every day she would come home and share with me some new tidbit about safe food handling. And this is the first group where this seems to be considered and talked about.
I like to know why something I am doing works or does not work and why it makes things react the way they do. I don't just want to follow a recipe I want to KNOW what I am doing.
I have been grilling for more than 40 years and for the past few years I have been using a Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill that I loved. learned about convection cooking and managing smoke to enhance the flavor. I recently (last month) acquired a Camp Chef.
So far I have done five tri-tips, salsa, burnt tips, corn on the cob, ribs and some other things with very good results.
Today I am doing wings, roasted potatoes, salsa, and bacon apple krisp.
Between the smoker and the pool I think some of my kids want to move back home with their kids.
My name is Lynn (Male with Female spelling)
I reside in the REAL OC with my wife of 38 years. I have lived in OC since 1969
The reason I joined was not for the great recipes. It was because this is the first group that I have found that has an intellect based approach to something that is passion of mine.
My wife worked for our school district in Food Services while she was getting her teaching degree/credential. Every day she would come home and share with me some new tidbit about safe food handling. And this is the first group where this seems to be considered and talked about.
I like to know why something I am doing works or does not work and why it makes things react the way they do. I don't just want to follow a recipe I want to KNOW what I am doing.
I have been grilling for more than 40 years and for the past few years I have been using a Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill that I loved. learned about convection cooking and managing smoke to enhance the flavor. I recently (last month) acquired a Camp Chef.
So far I have done five tri-tips, salsa, burnt tips, corn on the cob, ribs and some other things with very good results.
Today I am doing wings, roasted potatoes, salsa, and bacon apple krisp.
Between the smoker and the pool I think some of my kids want to move back home with their kids.
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