Quick reflections from my first year of BBQing

[Michael_in_TX]

About a year ago I was mulling over trying to find something to get me away from the computers (at least a little bit) and try to eat less processed food. I stumbled into grilling/BBQ/smoking and this site.

It's interesting to look back and see where I've been and where I might be going with all this.

I started with an old 1980s aluminum grill (looks like a PK) whose air vents were maddening to control. I nearly gave it up at that point. (If I hadn't been trying something as forgiving as chicken thighs, I probably would have.) But this site led me to the ubiquitous 22" Weber Kettle which I quickly paired with a SnS. I added a PBC just a few weeks ago.

Things I've learned:

• It is not as easy as it seems, but it gets easier with practice.
• Things that almost ignited a rage are now second nature to me. (Again, practice.)
• Grill grates are hot, yall. (oopsie, that is a mistake you make only once.)
• The enjoyment of the prep and the cook directly influence the enjoyment of the food.
• A little smoke goes a long way.
• There will be inedible cooks, which sometimes will include expensive meat. These are some of the best teachers.
• Basic but quality equipment helps a lot. (I've fallen in love with Dexter-Russell's Basic Series of knives.)

I'm sure there are several other lessons over the past year that I've forgotten.

In addition to this site, the two best "teachers" I've had are Steven Raichlen and Malcom Reed. Steven's stuff can get a bit eclectic, but some of the flavors he explores are fantastic. (And the production values on his show are out of this world. Just watching his knife work has dramatically improved my cooks.)

Malcom's stuff, of course, is just awesome: relatively simple, straightforward, and flavorful cooks. Most importantly for me is that Malcom and Rachelle take the time to film, in detail, the whole process. As a visual learner, I learn by watching, so this is exceptionally helpful. I also like how nearly all of his cooks use stuff that one can find at the local grocery store.

It is also interesting to see how my tastes are narrowing down. Curiously, I am developing a taste for the style of Memphis BBQ. I like the salt and pepper of Texas BBQ for brisket and turkey, but for pork I am definitely leaning more to the east. And strangely enough -- and it isn't for lack of trying --- I am just not a sausage person.

I still remember my first cook with the Weber..... I was adjusting that vent every five minutes it seems! Now I can get the thing locked in at 300 degrees without even thinking about it.

I look forward to getting even better in 2020.

[Steve B]

Nice.
The learning curve is a great process.

What you just posted is exactly what we have all gone through.
I hope more read and post on this thread to get beginners excited about their journey.

Again thanks for sharing your experience.

[RonB]

Great post.

[tbob4]

In the short time you have been here I have really enjoyed your trials, tribulations and successes. You do a great job of asking questions and giving feedback. Even the most basic questions solicit responses from members I haven't heard before. I have been BBQ'ing for a long time and have gone through more phases than I can count. Started with salt and pepper to making basic rubs. Then went through a marinating only stage, back to rubbing everything back to lots of salt and pepper. I used to rub days in advance and now salt and pepper in advance and rub right before. I have forgotten so many things.

When you ask a question, someone's response reminds me of something I may have done at some time and want to try again, or something I had never tried. Like Steve B said - thanks for sharing!

[FireMan]

We knew you had it in ya! There always is the big jump of improvement, then the gradual thing kicks in. It is fun and amazing. Ya probably wondered if ya had it in ya. Again, we knew! 🕶

[Texas Larry]

Thanks for sharing this. I’ve enjoyed your posts over the past year.