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  • smarkley
    replied
    Welcome Aboard traumallama!

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  • Meathead
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    Thanks! And welcome!

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  • _John_
    replied
    Welcome, and can you expand on the work camp? I'm picturing an old time railroad builders tent camp where you walk around bandaging people up.

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  • Jerod Broussard
    replied
    Love the username and intro.

    Welcome and thanks for the support!!!

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  • DWCowles
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    Welcome to the Pit -traumallama

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  • TraumaLlama
    started a topic 100 pages Viewed So Far "so sign up already!"

    100 pages Viewed So Far "so sign up already!"

    Well it all started when I saw a Beer Can Chicken recipe (kinda sorta) and I wanted to know what flame to use or if I put it over the flame or not ... that article on this site came up in the search results about how it doesn't work and I clicked, being a woman of science-ish myself and wanting to know how steaming beer could NOT enhance anything, and got educated.
    And then i just kept clicking links and..well...that counter just kept going up!! So I figured fine, for 4c/article I'm already ahead of the game...

    Short story about me? Family is not really a BBQ family in that sort of religious way, but my dad uses the BBQ whenever he can. My mom fails hard at it but bless her she keeps trying, so out of self preservation I started trying to learn how to use it to save us all (my parents are split so I'm quite happy to let my dad reign the grill at his house).
    Now an adult and finally settling in a place that will allow a grill (rentals are so picky today!) I'm excited to start actually learning how to BBQ, instead of just knowing how to not char things as bad.
    I'm a Paramedic (PCP-IV for those in the know, about an EMT in American terms, and I'm separate from a fire station which is the norm in Canada) that works part-time "on the street" and part time in the oilpatch. So for large chunks of time I have nothing to do but read food magazines, food websites, food forums...and plan everything I want to try cooking when I get out!

    Coming into this I had somewhat learned the foil pouch, my go to for potatoes, and that chicken shouldn't be cooked over an open flame. Steaks were somewhat of a mystery but I managed to hack it enough to get by and that's about where it ends.

    My boyfriend is from Peru and this whole BCC/BBQ journey started with me thinking I could maybe better replicate Peruvian Rotisserie chicken (Pollo a la Brasa) on the BBQ than I had in the oven. All the recipes involve pouring beer over the chicken (I'll be investigating an alternative in another thread after some further snooping around) but I found one where he used the can in the butt and thought "Genius! It imparts beer flavour without washing off the rub!" Of course now I know that's wrong...
    So now I'm going to be haunting the boards and the articles, soaking up as much as the meat sponge between my ears can take and using it as much as possible on the grill over the summer. I'm not aiming to be a pit master but a competent weekend warrior seems like a good 'nuff goal for me (I tend to be a 'good 'nuff' kinda girl).

    Starting with my $99 Canadian Tire special I'll be purchasing this week (I'm in a work camp atm) we'll see if I can't give up the oven/stove for good this summer(for the 2 months it's hot up here anyway).

    Much thanks to Meathead, and all the other contributors to the articles I've read so far (and to the site for being free as there was a time when I wouldn't have been able to pay the subscription!) and in advance to the forum peeps!
    Looking forward to the summer with you all!

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