or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Smokin' Cheesehead
New Posts  All Forums:Forum Nav:

Smokin' Cheesehead

post #1 of 6
Thread Starter 

For a long time, I have really felt that it is my calling to be a chef and perhaps to open a restaurant of some sort, but have always dismissed the thought as I make pretty decent money and have a pretty good work/life balance not being a chef.  Still, I am never quite so happy as I am when I am cooking and receiving compliments on my food.  Over the past year, I have invested thousands of dollars into cookware, appliances, ingredients, and cookbooks.  I read cookbooks cover to cover as if they were novels.  Aside from watching Packer games, about the only TV I watch is The Food Network.

 

For several years, my specialty was authentic Mexican cuisine -- I'm a huge fan of Rick Bayless.  Early this year, I started indoctrinating myself in modernist cuisine / molecular gastronomy.  I love the way it blends cooking, science and art -- and after eating a sous vide burger or steak seared on cast iron that is a perfect medium rare edge to edge, it's hard to go back to a conventional grill.

 

Then, I read "Cooked: A History of Transformation" by Michael Pollan.  The first quarter of the book, entitled "Fire", was an epiphany for me.  Men were put on this planet to turn the lesser beasts into delicious food through the mastery of fire.  So I picked up a Kamado Vision 2 from Costco and began devouring cookbooks on smoking and BBQ.  One of those books was Jeff's.  And that's what led me to this site.

 

I can't wait to start learning from all of you and hopefully being a valuable contributor to these forums. 


Edited by darthclem - 8/22/13 at 8:07am
post #2 of 6

Hello and welcome to SMF! Glad you found us and have found the art of smoking food!

 

Great group of people here, as well as loads of information.

post #3 of 6

welcome1.gifto SMF!  We are so glad you joined us!

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a Kindle Fire, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #4 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #5 of 6

Hi! Sounds like you really like food and will love this forum as much as I do. There is a lot of information on the forums, great members and lots of great food ideas. I already have more projects I want to try than I could do in the next year.

 

I look forward to your posts!

 

Disco

post #6 of 6

Hello darthclem, and welcome!  You'll like it here...lots of good folks who are always ready to help each other.  

 

Have fun!

 

Red

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Smokin' Cheesehead