kv racing
Newbie
Hey everybody, another new guy here who just signed up. My name is Rob and my main hobby is drag racing a 1969 Mustang fastback, hence the KV Racing name. ;) I used to go by a different name on every forum I belong to, but decided that since I am now 43 yrs old, I'm getting too old for that one. Enough of that, back to the intro. I live just outside of Hillsborough, North Carolina with the best grrl in the world and a wonderful little dog we got from a local animal shelter. Hillsborough is a quaint little town about 15 minutes from Chapel Hill. And before anyone asks, nope, I detest everything about the ACC. I'm originally from Iowa and grew up half an hour from Iowa City, so I bleed Black and Gold (Go Hawkeyes!)
As for my skill level, I'm not sure how to answer that one. I feel I'm decent at preparing food on the smoker, but I am no where near the level a lot of folks are. Most stuff turns out pretty good, but once and awhile something just doesnt have the taste I am looking for. I currently use a Char-Griller Outlaw with the side fire box. I use only lump hardwood charcoal, and generally use Maple for smoke. No cooking secret as to why I use Maple, it's because we have 7 acres of land, and there are a bunch of dead maple trees on our property, and I'm generally too cheap to pay for wood chips. I've smoked a couple of whole pork shoulders, a lot of ribs, some lamb chops, leg of lamb, whole chicken several times and even smoked some stuffed peppers once. I've never tried to brine anything, so that is something I probably should learn. And I'm still trying to find the right dry rub that I really like. The last one I made was "ok" but seemed to have too much of a couple of things and was still missing "something."
As for what I like to fix on the smoker or grill; just about everything. LOL I love it all; beef, chicken, turkey, seafood, pork. However, out of that list, pork comes in last.
That's probably enough babble for now. I look forward to learning more and contributing when I can.
As for my skill level, I'm not sure how to answer that one. I feel I'm decent at preparing food on the smoker, but I am no where near the level a lot of folks are. Most stuff turns out pretty good, but once and awhile something just doesnt have the taste I am looking for. I currently use a Char-Griller Outlaw with the side fire box. I use only lump hardwood charcoal, and generally use Maple for smoke. No cooking secret as to why I use Maple, it's because we have 7 acres of land, and there are a bunch of dead maple trees on our property, and I'm generally too cheap to pay for wood chips. I've smoked a couple of whole pork shoulders, a lot of ribs, some lamb chops, leg of lamb, whole chicken several times and even smoked some stuffed peppers once. I've never tried to brine anything, so that is something I probably should learn. And I'm still trying to find the right dry rub that I really like. The last one I made was "ok" but seemed to have too much of a couple of things and was still missing "something."
As for what I like to fix on the smoker or grill; just about everything. LOL I love it all; beef, chicken, turkey, seafood, pork. However, out of that list, pork comes in last.
That's probably enough babble for now. I look forward to learning more and contributing when I can.
