I live in coastal southern California -- which means we have no BBQ history of our own. (Aside from Santa Maria-style BBQ.)
I like to learn new recipes and tips from other cooks. I have a Weber propane grill, a Weber 22" kettle, and a Weber Smokey Mountain 18". I use the WSM as much as possible. I'm out of work at the moment, which is ... good? ... since I have lots of time to read and cook.
Harvasting my small vegatable garden is also fun.
Last edited by SmokingPat; September 22, 2019, 07:46 PM.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Wow, South Africa! What type of animal meat is common there (beef, pork, ...)? Are traditions/recipes local, or is there a big influence from colonial history?
Last edited by SmokingPat; September 27, 2019, 07:31 PM.
Many influences when it comes to SA cuisine.
The colonialists the indigenous people and other nationalities that have settled here all have had an impact.
I'm not particularly keen on venison but there's lots of it to be had if one wants.
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