It has been 4 years since I joined the club but kept putting off introducing myself. That was rude, sorry about that.
I've been cooking since I could pull a chair up next to my mom at the stove. I have 3 big passions that all go together well, BBQ, Knives and Cast Iron.
I run a ten year old Louisiana Grills CS570 that I upgraded to their first digital controller, a propane Broil King Baron and a Napoleon natural gas grill, a WSM 18.5 inch and a Lodge Sportsman's Grill. While I do lots of turkeys, ribs, briskets, chicken and such the tri-tip is my most requested item along with grill bread.
. I smoked and seared 16 of them last summer for my son's reception and did 32 over the space of a week at Christmas. I typically go through about 200 to 300 lbs of pellets a year.
I love using vintage cast iron on the grill for veggies and beans and such.
I've been cooking since I could pull a chair up next to my mom at the stove. I have 3 big passions that all go together well, BBQ, Knives and Cast Iron.
I run a ten year old Louisiana Grills CS570 that I upgraded to their first digital controller, a propane Broil King Baron and a Napoleon natural gas grill, a WSM 18.5 inch and a Lodge Sportsman's Grill. While I do lots of turkeys, ribs, briskets, chicken and such the tri-tip is my most requested item along with grill bread.
. I smoked and seared 16 of them last summer for my son's reception and did 32 over the space of a week at Christmas. I typically go through about 200 to 300 lbs of pellets a year.
I love using vintage cast iron on the grill for veggies and beans and such.
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