Greetings all -- I've been reading the forum for a while and "borrowing" everyone's techniques over the years. So on behalf of me, my family and friends, we all thank you for contributions to the deliciousness of our dining experiences over the years :)
I grew up helping my dad bbq on a converted 55 gallon drum and later, a really big, Big Green Egg. I've never looked back.
My most memorable grilling moment was breaking out my old Weber kettle during the blackout in NYC back in 2003. I didn't want my food in the fridge to go bad, so I rolled the grill out in front of my townhouse and started grilling. And over the course of the evening, everyone in the brownstones up and down the street started bringing their food down and it ultimately turned into a neighborhood block party.
I'm in a weird spot now -- I became vegetarian in mid-2017, but I never lost my passion for the grill. I can still comment on texture and appearance, but since I can't taste things myself now, insights on different tips are more important than ever since I can't do my usual taste tests. But the kids and the Mrs. are brutally honest about everything, so they're a good barometer for how things are going.
Right now, I've got a Dyno-Glo dual chamber grill for grilling and some basic, indirect heat "smoking." But my baby right now is my Old Country BBQ over and under smoker.
Happy to be here!
I grew up helping my dad bbq on a converted 55 gallon drum and later, a really big, Big Green Egg. I've never looked back.
My most memorable grilling moment was breaking out my old Weber kettle during the blackout in NYC back in 2003. I didn't want my food in the fridge to go bad, so I rolled the grill out in front of my townhouse and started grilling. And over the course of the evening, everyone in the brownstones up and down the street started bringing their food down and it ultimately turned into a neighborhood block party.
I'm in a weird spot now -- I became vegetarian in mid-2017, but I never lost my passion for the grill. I can still comment on texture and appearance, but since I can't taste things myself now, insights on different tips are more important than ever since I can't do my usual taste tests. But the kids and the Mrs. are brutally honest about everything, so they're a good barometer for how things are going.
Right now, I've got a Dyno-Glo dual chamber grill for grilling and some basic, indirect heat "smoking." But my baby right now is my Old Country BBQ over and under smoker.
Happy to be here!
