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Hello from MD

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    Hello from MD

    Good evening, everyone! I've been around the site as a visitor for maybe a year but finally did the official membership tonight. I really enjoyed the AmazingRibs.com Bloomberg profile online today so that is what likely did it for me.

    Anyhow, I have owned a Weber 22.5" kettle for 5 yrs but for the first 3 yrs of its life I would typically use it only 2-3 times per summer. I stuck with my propane grill since that was what I was most familiar with, and, I'll admit, the most easy to use and least likely to screw up a recipe! But, it's been a complete reversal the last 2 yrs. I maybe use the propane grill 2-3 times (and feel like a heretic when I do!) a season and LOVE using charcoal in the kettle every weekend.

    Another note: my wife has Crohn's disease so I typically stick to boneless chicken breasts & 99% lean ground turkey for most of my cooking. She can't enjoy anything with oils or fats in it. I'll certainly cook steaks for myself here & there but mostly keep it to the extra lean stuff. I'm hoping to learn more about rubs, marinades & techniques for these often boring meats.

    The site looks great & I really look forward to learning new things & making new friends!

    Thanks guys!

    PS: love beer, bourbon/scotch & grateful dead

    #2
    Welcome to the Pit Onez

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      #3
      Welcome Onez, we're glad you're here! Try marinating your boneless skinless chicken in a 50/50 mix of Dale's Marinade(available at Wal Mart) and Kraft Zesty Italian dressing for several hours in the fridge. Trust me. You'll love it.

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      • Onez
        Onez commented
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        Thanks, Boss!

      #4
      ​Welcome to The Pit Onez! Glad to have you here. Hard to beat the flavor of charcoal and/or wood, but gassers still make a delicious dinner too.

      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!

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