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Greetings from Yorktown VA
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Welcome from Massachusetts. Since joining the club I now smoke/grill with a more science of the meat and grill approach. Combine Meathead and his crews wisdom with the clubs experience, knowledge and recipes and you have the perfect combination for fantastic meals.
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Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!
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Greetings from Yorktown VA
I thought that after a number of years on the free part of the site and a few months as a member I should introduce myself.
This site and Meathead's book brought my then-limited smoking and grilling skills to a new level. I had purchased a BGE from a friend who did not find that it met his needs. I used it for pulled pork, vertical chicken and searing steaks for a number of years with good success but after an introduction to this site, learning the science behind the cook, my food has improved significantly.
I now use a SnS on my Weber using a Maverick thermometer and Thermapen with great success.
Thanks to all who post their techniques and recipes.
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