Hello from Southern California

[mogabi]

I don't really know what to say except hello fellow meat lovers.

The funny thing is, as much as I love meat, I don't eat it all the time and I've had people ask me if I'm a vegetarian. I'm not. I love meat. I just don't need to eat it with every meal and love a lot of vegetarian dishes too. But when I want meat, I want to do it right, which is why I'm here.

I love grilling steak. I love smoking ribs for my family and friends. Recently, I've graduated to smoking pork shoulder and for Memorial Day yesterday I smoked pork shoulder and lamb shoulder. Both turned out great, thanks to the help of this site.

Here's a picture from mid-May when I smoked some ribs for some friends at the beach:

[DWCowles]

Welcome to the Pit mogabi

[jmott7]

Welcome, Mogabi. I'm in Studio City. Be sure to check out fellow member eugenek the next time he takes his beef ribs to one of the local farmers markets. Great stuff.

[mogabi]

Thanks Jordan. I'm in San Gabriel and I'll keep an eye out for eugenek.

[Huskee]

​Welcome to The Pit mogabi! Love your avatar pic.

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

Hope to hear & see more from you!

[mogabi]

Thanks Huskee. I got my signature taken care of. As far as my cooking history, I guess you could say it's been trial-and-error over the course of my adult life. The more time passes, the more I enjoy it and it's satisfying to make food people enjoy. I like to cook because it's an endless adventure. I enjoy the simplicity of frying an egg, the complexity of making tamales from scratch, and everything in between.

Growing up, my dad grilled quite a bit and when I started my family getting a grill was an obvious decision to make. Over the years, I've tried to get better with technique and find the recipes I enjoyed the most. This eventually landed me here.

My favorite food to BBQ at the moment is baby back ribs. I don't really have a plan for what I'd like to master. Thus far, aside from smoking baby back ribs, I've also smoked a few pork shoulders, a lamb shoulder, and a turkey for Thanksgiving. I still feel like a smoking noob and it's fun to learn.

It's funny to me how mysterious cooking is to some people. When I make something that turns out well and people are impressed, it's hard for me to take much credit because 90% of the time I'm just following directions and exercising a little common sense. It's not like I'm reinventing the wheel. Mostly, I'm just doing what someone else figured out tastes good.