Hello,
Just found this site and can already tell that its worth subscribing too! Going to be trying my first longer cook this weekend. Pulled pork on my Traegar Silverton. Recently had bariatric surgery, so my ability to eat grilled (since I'm in New England and that's what everyone historically does) and BBQ (realizing that this is going to be a lot of fun moving forward) is greatly diminished, but I still love doing both. Going to be trying a 24 hour dry brine on the Boston Butt, and then following in up with Meatheads recommendation on seasoning. Looking forward to getting to know the rest of you guys and learning a ton about this new hobby.
-SomeguyinNH aka Nate
Just found this site and can already tell that its worth subscribing too! Going to be trying my first longer cook this weekend. Pulled pork on my Traegar Silverton. Recently had bariatric surgery, so my ability to eat grilled (since I'm in New England and that's what everyone historically does) and BBQ (realizing that this is going to be a lot of fun moving forward) is greatly diminished, but I still love doing both. Going to be trying a 24 hour dry brine on the Boston Butt, and then following in up with Meatheads recommendation on seasoning. Looking forward to getting to know the rest of you guys and learning a ton about this new hobby.
-SomeguyinNH aka Nate
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