I've been browsing this morning and decided to join. My main interest is curing meat as I already do my share of smoking and grilling. I'm an advocate of wood and hardwood charcoal for both. Gas I reserve for the jet cooker for crawfish boils, steaming crabs and getting CI pans screaming, white-hot for blackening. My present equipment (besides the jet cooker) is limited to a 22.5 weber kettle with rotisserie and pizza oven kit, an el cheapo stick burner and a large Egg. My wife and I do quite a bit of Cajun cooking and twice a year make homemade andouille and tasso. I've been known to do the occasional shoulder, butt, ribs and brisket. SE Florida is home to a very large Cuban community and whole hog in a Caja China (Cajun microwave elsewhere) is something I'm familiar with. When it comes to cooking, I have one serious pet-peeve, overcooked seafood!
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12/24/13 at 5:08am