Hi, Mark Sawyer, from Minnesota. I've been doing BBQ, charcuterie, and other things cooking and meat for years. Until last year, had an annual late summer BBQ to say "thanks" to the people my wife and I work with. (We're surgeons in our day job). The Annual Pig Roast was a 100 lb or so spit-roasted pig, around 80 lb brisket, 30 lbs pork shoulder, 40 lbs jerk chicken, some hamburgers and hot dogs for the kids, sides (cole slaw, potato salad, asian sesame noodles, baked beans) and sauces all homemade for 150-300 people. Got some help every year from my siblings and their spouses as well.
I have an Americue smoker, a couple less expensive Masterbuilts for when I'm BBQing for a crowd, a Grillworks Argentinian grill, and a gas grill for when I just want to get stuff on the table.
I joined up to be able to fraternize with other smokers and cooks, and Meathead has set up an awesome site, certainly deserving of a few bucks.
Nice to "meet" everyone. And now I'm off to find where to post my question of "is the pastrami I forgot in the curing brine in the fridge 3 weeks ago still safe?"
Ciao!
I have an Americue smoker, a couple less expensive Masterbuilts for when I'm BBQing for a crowd, a Grillworks Argentinian grill, and a gas grill for when I just want to get stuff on the table.
I joined up to be able to fraternize with other smokers and cooks, and Meathead has set up an awesome site, certainly deserving of a few bucks.
Nice to "meet" everyone. And now I'm off to find where to post my question of "is the pastrami I forgot in the curing brine in the fridge 3 weeks ago still safe?"
Ciao!
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