Hi All,
I am new to the Pit and relatively new to amazingribs.com. I learned 95% of what I know about BBQ from Malcolm Reeds over at howtobbqright.com, but I am excited to join the Pit and soak in the knowledge. I am located in West Michigan (Grand Rapids), and interested in all types of cooking and food science as a means to an end... eating delicious food. My current specialties & favorites are smoked chicken, ribs, steaks, making Indian curry from scratch, Hot Chicken, handmade pasta (shoutout Chef Evan Funke) and Chilaquiles
I am interested in improving/learning/discussing the following in no particular order:
- Making my own chili powder. Currently experimenting with various pepper combinations
- Building a dry aging setup, as well as taking a crack at making Pancetta (although Bot scares me quite a bit), which I can't seem to find any of high quality near me.
- Brisket Brisket Brisket
- Food science. I am a science guy, love Alton Brown, and the more science oriented nature of this site!
- Consistent excellence with Ribs, Pulled Pork, and Brisket
- Improving my side dishes with grilled smoked food
- Sourcing high quality meat and smoker wood in West Michigan
Jesse
I am new to the Pit and relatively new to amazingribs.com. I learned 95% of what I know about BBQ from Malcolm Reeds over at howtobbqright.com, but I am excited to join the Pit and soak in the knowledge. I am located in West Michigan (Grand Rapids), and interested in all types of cooking and food science as a means to an end... eating delicious food. My current specialties & favorites are smoked chicken, ribs, steaks, making Indian curry from scratch, Hot Chicken, handmade pasta (shoutout Chef Evan Funke) and Chilaquiles
I am interested in improving/learning/discussing the following in no particular order:
- Making my own chili powder. Currently experimenting with various pepper combinations
- Building a dry aging setup, as well as taking a crack at making Pancetta (although Bot scares me quite a bit), which I can't seem to find any of high quality near me.
- Brisket Brisket Brisket
- Food science. I am a science guy, love Alton Brown, and the more science oriented nature of this site!
- Consistent excellence with Ribs, Pulled Pork, and Brisket
- Improving my side dishes with grilled smoked food
- Sourcing high quality meat and smoker wood in West Michigan
Jesse
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