Hi all,
Thanks for having me on the SMF site. My name is Joe and as you can see from the thread title, I come from the BBQ/Slow cooking capital of "the world" New Jersey!!!
I have been cooking on gassers way too long, and have thrown in a few charcoal cooks in as well. I recently purchased a Rec Tec pellet cooker, to really experience slow cooking. I have been using make shift slow cooking/smoking methods on my gasser (Weber), and wanted to get more of the real deal.
I am an addicted cook, willing to try all types of cooking methods, processes and seasonings. Really excited to pick up the Rec Tec, and get even better at slow cooking meats as well. I have only had the cooker about two weeks, and have cooked ribs, bacon, pig candy (I know a variation of bacon), brisket flat, hot dogs and sausage. My mom just gave me two 5 lb pork butts, which I hope to have on the smoker this weekend. (Any good rubs/techniques would always be appreciated). And you are never too old for mom to provide next weeks dinners!
Looking forward to learning so much more from really accomplished cooks on this site, and hopefully even providing my own input eventually.
Great food always brings people together, "smoked/grilled meats" ensures they stay....at least until the beer runs out!
Joe
Thanks for having me on the SMF site. My name is Joe and as you can see from the thread title, I come from the BBQ/Slow cooking capital of "the world" New Jersey!!!
I have been cooking on gassers way too long, and have thrown in a few charcoal cooks in as well. I recently purchased a Rec Tec pellet cooker, to really experience slow cooking. I have been using make shift slow cooking/smoking methods on my gasser (Weber), and wanted to get more of the real deal.
I am an addicted cook, willing to try all types of cooking methods, processes and seasonings. Really excited to pick up the Rec Tec, and get even better at slow cooking meats as well. I have only had the cooker about two weeks, and have cooked ribs, bacon, pig candy (I know a variation of bacon), brisket flat, hot dogs and sausage. My mom just gave me two 5 lb pork butts, which I hope to have on the smoker this weekend. (Any good rubs/techniques would always be appreciated). And you are never too old for mom to provide next weeks dinners!
Looking forward to learning so much more from really accomplished cooks on this site, and hopefully even providing my own input eventually.
Great food always brings people together, "smoked/grilled meats" ensures they stay....at least until the beer runs out!
Joe
