As a kid, my Mom always knew how to cook and my Dad always knew how to char a slab of meat on the grill. Since then I've strived to discover how to cook like my Mom, but on the grill without making the meat taste/chew like a briquette! I think you folks might have the answer. My Dad is the best, but when it comes to grilling, as southerners say, "Bless his heart." I gifted Meathead's first cookbook to my Dad as a Father's Day gift this year and I think he's overwhelmed, but excited. I'm looking forward to learning from you folks. Happy grilling! Hopefully your summer is less humid than Charleston's.
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Greetings from the Holy City of Charleston!
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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