Hi folks! I am finally getting around to introducing myself.
I bought my first grill in 2018: a Weber Genesis II S-310 GBS, with three gas burners. Thanks to Meathead's book, I have gone from total novice to a guy who can grill a few things. My twin boys love baby back ribs and cheeseburgers, both of which I am pretty decent at now. I have grilled fish tacos a couple times, one of my wife's favorites.
Speaking of my better half, I have promised her that I will soon make beef short ribs; I will be sure to check in here for advice! Five days from now, I will finally try out Meathead's Maple Glazed BBQ Ribs. I have already pre-ordered eight racks of baby backs from one of my two go-to butchers here in our quaint German town.
Quite possibly the best thing I have prepared – with considerable help from my wife! – was the Melt-In-Your-Mouth Grill Roasted Leg of Lamb for Easter 2020. Oh my Lord, that blew our minds. I am grateful that we made two!
My greatest frustration thus far has been trying to make legit pulled pork. The primary challenge here in Germany is finding the right cut of pork, as butchers carve animals differently in Germany than in the United States. I am sure there are plenty of PC members in various countries who have lots of experience with this! It has been humbling to realize time and again that, despite my fluency in German, it can be oddly difficult to prepare American cuisine in another country! I am eager to tackle brisket once I have more grilling practice under my belt.
For the record, I have Meathead's book in English and the German-language version, which is very practical to have on hand. I also splurged on the 8th edition of The (NAMP) Meat Buyer's Guide published by NAMI.
I reckon that'll do it for now. I look forward to learning lots more and communicating with some of y'all.
Take care :-)
Brian
I bought my first grill in 2018: a Weber Genesis II S-310 GBS, with three gas burners. Thanks to Meathead's book, I have gone from total novice to a guy who can grill a few things. My twin boys love baby back ribs and cheeseburgers, both of which I am pretty decent at now. I have grilled fish tacos a couple times, one of my wife's favorites.
Speaking of my better half, I have promised her that I will soon make beef short ribs; I will be sure to check in here for advice! Five days from now, I will finally try out Meathead's Maple Glazed BBQ Ribs. I have already pre-ordered eight racks of baby backs from one of my two go-to butchers here in our quaint German town.
Quite possibly the best thing I have prepared – with considerable help from my wife! – was the Melt-In-Your-Mouth Grill Roasted Leg of Lamb for Easter 2020. Oh my Lord, that blew our minds. I am grateful that we made two!
My greatest frustration thus far has been trying to make legit pulled pork. The primary challenge here in Germany is finding the right cut of pork, as butchers carve animals differently in Germany than in the United States. I am sure there are plenty of PC members in various countries who have lots of experience with this! It has been humbling to realize time and again that, despite my fluency in German, it can be oddly difficult to prepare American cuisine in another country! I am eager to tackle brisket once I have more grilling practice under my belt.
For the record, I have Meathead's book in English and the German-language version, which is very practical to have on hand. I also splurged on the 8th edition of The (NAMP) Meat Buyer's Guide published by NAMI.
I reckon that'll do it for now. I look forward to learning lots more and communicating with some of y'all.
Take care :-)
Brian
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