I posted in Beef a couple of days ago, nervous about my first overnight cook. Started that last midnight, and having survived the night (the house is still standing and the backyard didn't go up in flames) I now feel better about writing an intro for myself.
14 years ago while we were living in NC, I got my first grill, a Weber One-Touch Gold. Made a lot of burgers and hot dogs, steaks, pork tenderloin and country ribs, roasted corn, chicken, things like that, and they were all pretty good. Anything I tried low and slow, like brisket and ribs, were rather sad specimens. I didn't have anyone to ask questions of, and didn't know to look online for forums. Fast forward to 2020 and a quarantine-present to myself of a Weber Performer Deluxe. Started out simply with hamburgers for the first outing, posted pictures on FB, and to my great joy heard from an old friend (Eric, are you reading this?) who put me on to AmazingRibs.com and The Pit. Wow -- good information, lots of recipes, and best of all a bunch of pitmasters great and small I can go to for advice!
Since Memorial Day, I've been expanding my horizons. There's been really good pulled pork, maple-smoked bacon, reverse-seared tri-tip, one disastrous pizza and one much better one, a couple of bulgogi-adjacent ribeyes, and a plank-like brisket which has led me to today's brisket (which is on the Weber now and I believe may have entered its stall; I should get outside and wrap it). A few photos below. I need to learn to photograph better!
Am now in the must-have-all-the-toys phase. Got a Slow N Sear last week, a ThermoPro dual-probe thermometer, a good boning knife, and who knows what'll be next.
There will be a report on my first overnight cook coming soon to a post near you. Thanks to Meathead and all of you for being here!
14 years ago while we were living in NC, I got my first grill, a Weber One-Touch Gold. Made a lot of burgers and hot dogs, steaks, pork tenderloin and country ribs, roasted corn, chicken, things like that, and they were all pretty good. Anything I tried low and slow, like brisket and ribs, were rather sad specimens. I didn't have anyone to ask questions of, and didn't know to look online for forums. Fast forward to 2020 and a quarantine-present to myself of a Weber Performer Deluxe. Started out simply with hamburgers for the first outing, posted pictures on FB, and to my great joy heard from an old friend (Eric, are you reading this?) who put me on to AmazingRibs.com and The Pit. Wow -- good information, lots of recipes, and best of all a bunch of pitmasters great and small I can go to for advice!
Since Memorial Day, I've been expanding my horizons. There's been really good pulled pork, maple-smoked bacon, reverse-seared tri-tip, one disastrous pizza and one much better one, a couple of bulgogi-adjacent ribeyes, and a plank-like brisket which has led me to today's brisket (which is on the Weber now and I believe may have entered its stall; I should get outside and wrap it). A few photos below. I need to learn to photograph better!
Am now in the must-have-all-the-toys phase. Got a Slow N Sear last week, a ThermoPro dual-probe thermometer, a good boning knife, and who knows what'll be next.
There will be a report on my first overnight cook coming soon to a post near you. Thanks to Meathead and all of you for being here!
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