Quick backstory: Married 30 years. My wife has never enjoyed cooking. Luckily for her, it has always been my passion. I do/have done 99.5% of all our cooking. Years ago my wife sheepishly told me that she didn't care for smoked foods. At the time I had 12 cookers. Hurt and dejected, I gave away my cookers (sold 2) and only kept one Weber Genesis (1990 model) and one Weber kettle and focused on cooking indoors.
Fast Forward: Both Webers died. Children are grown and out. Bought half a cow (butchered, of course). Pandemic. Great Internet speed and Amazon Prime. All this equals... four new cookers: Weber Spirit E-330 Gas Grill, Weber Original Kettle Premium Charcoal Grill 22", Slow 'N Sear Deluxe Kettle Grill, and Slow 'N Sear Deluxe Kamado. (I also modified the old Weber kettle as the perfect rotisserie smoker).
There are some advantages to working remotely during this pandemic. I can do many more low & slow cooks throughout the week. However, living on the Florida coast causes me to cook outdoors early in the morning and later in the evening. Not quite retired so the obligatory mid-day nap is not always an option, but I do my best.
BTW, my wife has embraced the flavor of clean smoked proteins and veggies! Either her tastebuds have changed or I have gone from the backyard, weekend BBQ warrior to the Pandemic Pitmaster. (I think it's the former, but...?)
Regards,
Brian
P.S. Invested in a few hogs. Got the first pork bellies this week and have the bacon curing as I type! So excited for next week's "At Home Baconfest".
Fast Forward: Both Webers died. Children are grown and out. Bought half a cow (butchered, of course). Pandemic. Great Internet speed and Amazon Prime. All this equals... four new cookers: Weber Spirit E-330 Gas Grill, Weber Original Kettle Premium Charcoal Grill 22", Slow 'N Sear Deluxe Kettle Grill, and Slow 'N Sear Deluxe Kamado. (I also modified the old Weber kettle as the perfect rotisserie smoker).
There are some advantages to working remotely during this pandemic. I can do many more low & slow cooks throughout the week. However, living on the Florida coast causes me to cook outdoors early in the morning and later in the evening. Not quite retired so the obligatory mid-day nap is not always an option, but I do my best.
BTW, my wife has embraced the flavor of clean smoked proteins and veggies! Either her tastebuds have changed or I have gone from the backyard, weekend BBQ warrior to the Pandemic Pitmaster. (I think it's the former, but...?)
Regards,
Brian
P.S. Invested in a few hogs. Got the first pork bellies this week and have the bacon curing as I type! So excited for next week's "At Home Baconfest".
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