Hiya folks! I'm Terry! I'm a computer nerd working and living in Maryland. I've loved cooking directly over fire since my grandfather used to take us camping and showed my brother and I how to make hobo pies, cook a hot dog on a stick, and make s'mores. Playing with meat and open fires is about as far away from programming and systems integration as it gets, so it's a great hobby with fantastic results! I've been visiting Amazing Ribs for a few years now for everything from recipes, tips, and techniques, to the nitty gritty scientific explanations of various bits and pieces of grilling and smoking science. I've had a few grills and smokers over the past few years, going in roughly this order:
I'm sure you'll see me poking my head around the forums in the future. I have a pretty good "vaguely Asian" marinade that I've been working on for the past few years that I might put up here at some point. It might be difficult to make if you can't find a decent Asian grocery store near you. Plus I'm considering condensing the ingredients list to make it easier for people who don't think that buying everything that looks interesting at a store where you can't read most of the labels is a fun way to spend a Saturday morning. But who doesn't like buying soy sauce by the gallon, or live fish right out of the tank?
Ok, enough rambling. I'll finish off by showing you the most recent fruits of my labor, some baby back ribs I smoked for my wife's father and my father this weekend for Father's day. The sauce on the ribs once I plated them was the Tennessee Hollerin' Whiskey Sauce that I made with Tin Cup whiskey for the whiskey reduction, and then using some Jack Daniels Honey whiskey that someone had left at my house for the last half cup or so. I'm glad I found a use for that Jack Daniels though, I prefer whiskey flavored whiskey. Please keep your cinnamon and honey out of my distilled spirits! :-)
The ribs went on like this:
And they came out like this:
Well I think that's that for right now, I'll see ya around!
Terry
- Started with a cheapo $25 charcoal grill that I picked up from a Sears Outlet on sale. I used until it literally fell apart on me after three years of heavy use. Without Meathead's primer on setting up grilling zones, I probably would have never figured out what the hell I was doing.
- Later I picked up the cheap $50 Brinkmann barrel smoker that every Home Depot has kicking around in the BBQ aisle. Once again, a little research around here really helped me get started and smoking some great food without too much error for all my trials, especially once I put together my first batch of Meathead's Memphis Dust. I still use that recipe, with a little tweak here and there just for some variety and out of morbid curiosity.
- An overgrown cheapo hibachi style grill that I "inherited" which was pretty much only useful for grilling veggies, hot dogs and burgers for parties while the other cheapo grills where cooking heftier chunks of meat or smoking something delicious.
- A four burner Char-Broil gas grill picked up from Lowe's that's been pretty well used for the last four or five years. It doesn't hold the heat super well and eats up propane, but it's kept covered and has held up quite well being outside all year.
- My newest toy is a "COS" Brinkmann Trailmaster horizontal smoker that my wife gave me for my birthday this year. It's the one that you can currently pick up at the warehouse club for about $250-300.
I'm sure you'll see me poking my head around the forums in the future. I have a pretty good "vaguely Asian" marinade that I've been working on for the past few years that I might put up here at some point. It might be difficult to make if you can't find a decent Asian grocery store near you. Plus I'm considering condensing the ingredients list to make it easier for people who don't think that buying everything that looks interesting at a store where you can't read most of the labels is a fun way to spend a Saturday morning. But who doesn't like buying soy sauce by the gallon, or live fish right out of the tank?
Ok, enough rambling. I'll finish off by showing you the most recent fruits of my labor, some baby back ribs I smoked for my wife's father and my father this weekend for Father's day. The sauce on the ribs once I plated them was the Tennessee Hollerin' Whiskey Sauce that I made with Tin Cup whiskey for the whiskey reduction, and then using some Jack Daniels Honey whiskey that someone had left at my house for the last half cup or so. I'm glad I found a use for that Jack Daniels though, I prefer whiskey flavored whiskey. Please keep your cinnamon and honey out of my distilled spirits! :-)
The ribs went on like this:
And they came out like this:
Well I think that's that for right now, I'll see ya around!
Terry
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