Haven't said much since signing up. Been lurking for months though. I'm a family man from Ontario. Plumber by trade. Have played guitars, basses, organs, drums you name it. Love creating music and song. Have also made knives and messed around with forges and some general amateur blacksmithing.
Always loved to cook, from basic fried chicken or buffalo wings to carribean or indian curries, ceviche, dumplings, beef bourganion, fried fish to pierogi, sauerkraut, tortillas, scratch made bread, pizzas, stews, Ethiopian injera and lamb wot, hummus, fried tofu, kimchi, squid, sushi, etc. Doesn't matter to me, there's great chow to be found from any nook or cranny around the globe.
Got a Weber kettle 4 years ago and have been making some decent BBQ since but just recently picked up a WSM 22.5" and I feel like it all just got a little more real.
Prefer apple or white oak chunks over Royal Oak or maple leaf briquettes. Typically cook between 230 and 260F. Have a 15lb brisket patiently waiting in freezer and can't wait to give that a try. Big fan of ribs that fight off the bone just a little and fall apart Boston butt served on a basic white bun and sauced with Lexington dip style zippy tangy thin sauce. Try not to make things too sweet but a thin caramelized glaze over spares is a thing of beauty.
I like a good pipe full of fine tobacco, half a dozen ice cold beers, and fine scotch/whiskey/bourbon as well as the occasional wine or rum.
Always loved to cook, from basic fried chicken or buffalo wings to carribean or indian curries, ceviche, dumplings, beef bourganion, fried fish to pierogi, sauerkraut, tortillas, scratch made bread, pizzas, stews, Ethiopian injera and lamb wot, hummus, fried tofu, kimchi, squid, sushi, etc. Doesn't matter to me, there's great chow to be found from any nook or cranny around the globe.
Got a Weber kettle 4 years ago and have been making some decent BBQ since but just recently picked up a WSM 22.5" and I feel like it all just got a little more real.
Prefer apple or white oak chunks over Royal Oak or maple leaf briquettes. Typically cook between 230 and 260F. Have a 15lb brisket patiently waiting in freezer and can't wait to give that a try. Big fan of ribs that fight off the bone just a little and fall apart Boston butt served on a basic white bun and sauced with Lexington dip style zippy tangy thin sauce. Try not to make things too sweet but a thin caramelized glaze over spares is a thing of beauty.
I like a good pipe full of fine tobacco, half a dozen ice cold beers, and fine scotch/whiskey/bourbon as well as the occasional wine or rum.
