Hey y'all!!
I just happened to find this site the other day, browsed, made a few posts, and think that I will like it here.
I am originally from Puyallup, WA (between Seattle and Tacoma) but am now in Pennsylvania. Pittsburgh is home for now as I finish the last year of my endodontics residency at Pitt. Then I will head back to Philly to settle down with my girlfriend (soon to be fiance??). We met when I was there for dental school at Temple University.
I know...I know. Some girl is keeping me out East and away from my home. Believe me, I would like nothing better than to head back West, but the ladies always seem to win that battle!!
Obviously from my moniker and avatar, you can tell that I am an outdoorsman. I really enjoy cooking, especially when I get to go all caveman like as I get outdoors and cook up the critters that I harvest. In dental school, I was the host of my famous Nature's Bounty nights where everyone would come over and eat what the land and the good Lord allowed me to take from the woods, the air, or the water. Like the Nuge says, Kill 'em and Grill 'em!!!
I am better on a grill than I am on the 'que, but I am improving. Currently I use a Weber kettle grill, the Kettle Rotisserie for my Weber, an Original Bradley Smoker that I updated by adding a PID, an old cheap vertical New Braunfel's smoker, and a Weber Q gas grill. I really want to get a nice big wood or pellet smoker and start perfecting my BBQ skills. This will have to wait until I am done with residency and able to afford it. When I eventually buy or build a house I want to make a huge outdoor kitchen and entertaining area complete with grill, BBQ pit, and wood burning pizza oven. Good times!! I actually may go out this week and get a Masterbuilt electric smoker and donate it to my girlfriend's family's beach place in Jersey. That way I can load it up early in the morning and then head off to play while dinner is smoking all day at the house.
I started my meat smoking several years ago because my brother and I love to salmon fish and everyone enjoys smoked salmon. From there I have been trying to learn and experiment whenever I can on the grill and smoker. I also just recently bought a meat grinder, mixer, jerkey slicer, and sausage stuffer and have been processing last seasons game meat. Yesterday a buddy and I made 70 lbs of fresh goose sausages....Italian, breakfast, Kielbasa, and Chorizo. Next session will be all smoked...snack sticks, summer sausage, brats and Kielbasa.
Sorry for the long post...I just got a little excited talking about smoking food! I look forward to learning a lot on the board and adding whatever I can contribute.
I just happened to find this site the other day, browsed, made a few posts, and think that I will like it here.
I am originally from Puyallup, WA (between Seattle and Tacoma) but am now in Pennsylvania. Pittsburgh is home for now as I finish the last year of my endodontics residency at Pitt. Then I will head back to Philly to settle down with my girlfriend (soon to be fiance??). We met when I was there for dental school at Temple University.
I know...I know. Some girl is keeping me out East and away from my home. Believe me, I would like nothing better than to head back West, but the ladies always seem to win that battle!!
Obviously from my moniker and avatar, you can tell that I am an outdoorsman. I really enjoy cooking, especially when I get to go all caveman like as I get outdoors and cook up the critters that I harvest. In dental school, I was the host of my famous Nature's Bounty nights where everyone would come over and eat what the land and the good Lord allowed me to take from the woods, the air, or the water. Like the Nuge says, Kill 'em and Grill 'em!!!
I am better on a grill than I am on the 'que, but I am improving. Currently I use a Weber kettle grill, the Kettle Rotisserie for my Weber, an Original Bradley Smoker that I updated by adding a PID, an old cheap vertical New Braunfel's smoker, and a Weber Q gas grill. I really want to get a nice big wood or pellet smoker and start perfecting my BBQ skills. This will have to wait until I am done with residency and able to afford it. When I eventually buy or build a house I want to make a huge outdoor kitchen and entertaining area complete with grill, BBQ pit, and wood burning pizza oven. Good times!! I actually may go out this week and get a Masterbuilt electric smoker and donate it to my girlfriend's family's beach place in Jersey. That way I can load it up early in the morning and then head off to play while dinner is smoking all day at the house.
I started my meat smoking several years ago because my brother and I love to salmon fish and everyone enjoys smoked salmon. From there I have been trying to learn and experiment whenever I can on the grill and smoker. I also just recently bought a meat grinder, mixer, jerkey slicer, and sausage stuffer and have been processing last seasons game meat. Yesterday a buddy and I made 70 lbs of fresh goose sausages....Italian, breakfast, Kielbasa, and Chorizo. Next session will be all smoked...snack sticks, summer sausage, brats and Kielbasa.
Sorry for the long post...I just got a little excited talking about smoking food! I look forward to learning a lot on the board and adding whatever I can contribute.
