Greetings from the beautiful mountains of North Georgia!
I am a new club member but have been lurking on the free side of this site for well over a year.
I am the quintessential "Charcoal Lump Chef." Notice I said, "charcoal lump" and not "lump charcoal." That is because I can take any food, on any cooking device, and turn it in to a dry, hard, and black lump (like charcoal)!
My wife is retired teacher. I work from home, with a limited commute (one side of the house to the other), so I am still working (at least for a bit.) However, because I can work from anywhere... if I have an internet connection... we decided three years ago to sell our home in the Atlanta area and move to the mountains.
I have a large Big Green Egg and have just added a Pit Barrel Cooker. So now I figured it was time to really learn how to use them. I have Meathead and Professor Blonder's book (The Science of Great Barbeque and Grilling) and together with the wealth of knowledge and experience available on this site, I'm looking forward to learning to do amazing things with these wonderful devices... and to making some new friends along the way!
I have really enjoyed both of the new online Happy Hour webinars. Who knows? If I am successful at this learning endeavor, I might go ahead and retire so I can spend my days "grillin' and chillin'."
Cheers!
Roger
I am a new club member but have been lurking on the free side of this site for well over a year.
I am the quintessential "Charcoal Lump Chef." Notice I said, "charcoal lump" and not "lump charcoal." That is because I can take any food, on any cooking device, and turn it in to a dry, hard, and black lump (like charcoal)!
My wife is retired teacher. I work from home, with a limited commute (one side of the house to the other), so I am still working (at least for a bit.) However, because I can work from anywhere... if I have an internet connection... we decided three years ago to sell our home in the Atlanta area and move to the mountains.
I have a large Big Green Egg and have just added a Pit Barrel Cooker. So now I figured it was time to really learn how to use them. I have Meathead and Professor Blonder's book (The Science of Great Barbeque and Grilling) and together with the wealth of knowledge and experience available on this site, I'm looking forward to learning to do amazing things with these wonderful devices... and to making some new friends along the way!
I have really enjoyed both of the new online Happy Hour webinars. Who knows? If I am successful at this learning endeavor, I might go ahead and retire so I can spend my days "grillin' and chillin'."
Cheers!
Roger
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