So I stopped lurking and actually signed up for the forum. I love to cook in any device but I was born and raised in Ohio and grew up with the smell of everything BBQ!! Baloney Roast anyone??
Moved to NY for work and now live on Long Island. Have a propane grill... easy to use and fast to satisfy outdoor cooking desire!!, Have an offset Hondo that has been modified with tuning plates and a new firebox. Two suckling pigs have been done on this bad boy. Each summer for last two years. First one was scary but followed advice from here and if you can believe it, Julia Child! Came out unbelievable ... have some pics to post but not in the opening intro post!
Second Suckling pig was this past summer again on the Hondo. Had family and friends over and I will tell you there is nothing better than a group of people picking at a whole pig from the center of the table! Everyone got anatomy lessons on where all the pork cuts come from.
I have to say that I have perfected my ribs to a point they are now requested for dinners. Modified 3-2-1 method and boy are they good.
All that bragging aside, there has been a steep learning curve and more than a few less than perfect attempts. But all of it has been edible and each a lesson learned. Now this week one of my dreams is coming true .... I will be the proud owner of a new XL big green egg! Saved and waited a long time but the day is now here. So, I thought it was time to sign up for this great forum and really get serious. I am looking forward to doing a lot and from what I have seen, temp control on the egg is going to be a cake walk after the Hondo!!! Try holding 225 in the rain on that thing!!
Will be glad to share some of my fails and triumphs as it moves along. Still thinking about first cook and its either beer can chickens or brisket. Hey maybe both ... looks like a lot of room on the egg. Before signing off this post, thank you all for advice posted. I have been reading and searching here for a long time and the knowledge passed is valuable. Everyone that posts should take a bow for helping beginners get really excited that they can do this.
OK time to get back to cooking ... because if you are typing ... you ain't cooking!!