With a name like Ed...it has to be good!! Join me as we learn more about forum member EdF on this Pitcast...befpre that we get caught up on some news stories of the week. I hope you enjoy this week's version of the Pitcast!!
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Great to hear from you ED! I was looking forward to hearing from you.
Let me know if there are any that you really like in Brooklyn. So when I visit I can check it out! I have been to Dinosaur, I thought that was a good spot. Have you tried that one out.
My brother adapted, I don't know how. He went to school out there and never came back!
I really want to cook on one of those new TEC grills. I would like to ditch the gasser and pick up the TEC. I mean I feel partly responsible for making you by a KBQ, so it is only natural that you would make me buy a TEC. Thanks for the info. That past inferred I used turned those burgers into hockey pucks!
I am also a huge ribs fan. Although I have to admit, you can have the chicken. Too much fuss involved with making it.
That convection action of the KBQ is awesome. I prefer the PKB for everything. The only time I use my other cookers, is if I don't have time or energy to use it.
Pork butt butterflied? Marinated in garlic and herbs? And I get to use a cast iron pan? I am in! You need to post that recipe/technique.
I hear you on the Arteflame. I really want to try one of those rigs. And what a great party piece.
I would love to hitch a ride with you over to see the Rude boys! Henrik included! LOL. That is a great call.
"Meathedds' Fine" LOL
You gotta check out the MEAT UP! It would be great to meat you in person. Salutations to you, good sir. Thanks for taking the time to let us get to know you better. Great to hear from you.Comment
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This is just so easy, especially for a CI guy, and so delicious: https://www.evernote.com/l/AKKwh0tnl...4OQGHYdmp1juUA -
Chicken is easy. Spatchcock, dry-brine a few hours, separate the skin to make pouches, rub in some olive oil, herb the outside if you like, but don't forget the pepper and garlic. Start the KBQ on full up, throw in the chicken. Indulge in your preferred method of passing time while feeding the fire. When it's ready, you'll start to smell it. Two hours light to finish.
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Ed, I really enjoyed your interview. I love ribs also. Thanks for sharing the pork recipe. Gone to try it. Good job Gregg I look forward to the pit cast each week.Comment
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Another great interview, Fine Job, Gentlemen!!! BBQCentralShow EdF !
Always wonderful to put a voice with an avatar, an' to hear y'all's stories!
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BBQCentralShow Is there a way to share this with, say, my wife?Comment
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Ed and Greg, another great show! A pleasure to hear you Ed, thanks for sharing your stories for us to enjoy! Great times!Comment
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WAT!?! Know what I'm doing tonight!Comment
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EdF, and BBQCentralShow, this was terrific. Ed you may do a good job keeping your "MCS under control" but clearly enjoy provoking it in the rest of us! Great to hear you, brother. Thanks guys.Comment
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Great interview Mr. E!Comment
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Very fun interview! EdF - you actually are the first interviewee who's voice sounded like I imagined. That includes my own!Comment
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Great interview as alwaysComment
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Awesome interview. Totally in character with my imagination. I agree with a trip to see Rude Boy all fires up!Comment
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