Hi. I'm Mark Jenner, currently living in the UK and not enjoying the wintery weather AT ALL ;-)
I'm an experienced outdoor cook, have been doing it for years, but really got obsessed with it back in 2015 and tend to now cook outdoors 3 to 5 days a week, and have done for years now.
I did join the Pitmaster Club back in about summer 2017, when I purchased Meatheads 'Science of BBQ and grilling' book. There was a voucher for - 90 days free access (I think?). So I signed up...and then completely forgot about it and never looked into the forum and community.
But from this year, 2020, I'm hoping to get a bit more involved in the BBQ and grilling community, and so here I am, a fully paid up member to the club, with this as my 2 years+ late intro post!
I'm hoping to dig into this forum, occasionally help and advise when I can, and seek help when I need it (always learning!) But mostly I just want to share in our mutual love of all things outdoor cooking.
In the spirit of showing off (I know, I know...nobody likes a show off. But if not here, then where?) and for a bit of what I'm all about, here's a selection of what I currently cook on:
Though missing from that pic is a couple of extras that I really love cooking on right now. A Kamado Joe V3:
And my latest toy: A kadai firebowl with tripod, swing grill and accessories:
It's amazing for hanging large cuts like rib roasts and leg of lamb over a live fire, to cook slow and absorb those smoky flavors:
I have to admit I'm not so great at cooking on the Kadai though...yet! Temperature control is a bit hit and miss, so I've a bit to learn there and it will be a priority during 2020 to do so. I also want to dig into making curries as I have a pan that can swing over the grill and a few curry making books I have yet to dig into properly.
So what do I like to cook? Absolutely everything.
I can honestly say the only thing I've eaten in the last 20 years+ that I didn't enjoy was sea urchin. I can only describe the taste as what I imagine 3 gallons of sea water condensed and concentrated down into a small orange blob would taste like. It was a long time ago though, so maybe I should try it again?
So yes, I cook everything and anything; all meats, game birds, veg, occasionally homemade breads, I make my own bacon, and cold smoke my own cheeses and salmon. I like to follow others recipes, create my own, mix things up and have fun.
We have to eat 3 times a day, might as well make some of it good and interesting is my motto :-)
Anyway, that's enough (too much?) waffle from me. Speak with some of you in the forums soon!
Mark.
I'm an experienced outdoor cook, have been doing it for years, but really got obsessed with it back in 2015 and tend to now cook outdoors 3 to 5 days a week, and have done for years now.
I did join the Pitmaster Club back in about summer 2017, when I purchased Meatheads 'Science of BBQ and grilling' book. There was a voucher for - 90 days free access (I think?). So I signed up...and then completely forgot about it and never looked into the forum and community.
But from this year, 2020, I'm hoping to get a bit more involved in the BBQ and grilling community, and so here I am, a fully paid up member to the club, with this as my 2 years+ late intro post!
I'm hoping to dig into this forum, occasionally help and advise when I can, and seek help when I need it (always learning!) But mostly I just want to share in our mutual love of all things outdoor cooking.
In the spirit of showing off (I know, I know...nobody likes a show off. But if not here, then where?) and for a bit of what I'm all about, here's a selection of what I currently cook on:
Though missing from that pic is a couple of extras that I really love cooking on right now. A Kamado Joe V3:
And my latest toy: A kadai firebowl with tripod, swing grill and accessories:
It's amazing for hanging large cuts like rib roasts and leg of lamb over a live fire, to cook slow and absorb those smoky flavors:
I have to admit I'm not so great at cooking on the Kadai though...yet! Temperature control is a bit hit and miss, so I've a bit to learn there and it will be a priority during 2020 to do so. I also want to dig into making curries as I have a pan that can swing over the grill and a few curry making books I have yet to dig into properly.
So what do I like to cook? Absolutely everything.
I can honestly say the only thing I've eaten in the last 20 years+ that I didn't enjoy was sea urchin. I can only describe the taste as what I imagine 3 gallons of sea water condensed and concentrated down into a small orange blob would taste like. It was a long time ago though, so maybe I should try it again?
So yes, I cook everything and anything; all meats, game birds, veg, occasionally homemade breads, I make my own bacon, and cold smoke my own cheeses and salmon. I like to follow others recipes, create my own, mix things up and have fun.
We have to eat 3 times a day, might as well make some of it good and interesting is my motto :-)
Anyway, that's enough (too much?) waffle from me. Speak with some of you in the forums soon!
Mark.
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