I'm at a BBQ and these guys are talking about rubs and finishing sauces, what? I've had grills in my day and yeah occasionally I'll get wild and put Montreal Seasoning on something. That is when I realized I know very little about preparing meat and cooking it. I've upgraded my black Weber 23" charcoal to a Jenn-Air gas grill with rotisserie and fridge. My wife bought me a Masterbuilt 30" Smoker, I like to call it the Smokehause.
The Masterbuilt has about an hour left on the preaseason. I have the woodchips ready for the last 45 min. Then it is off to a butcher I found downtown (but have been afraid to go inside until I have something respectable to cook with) and introduce myself!
I'm really glad I found this website and forum!