Hi Gang,
I'm a transplanted Yankee down here in the South. Where I came from, barbecue was a verb... but I've come to understand that barbecue is indeed a noun (even a Yankee can be taught!). As such, I took up the pastime about 5 years back with a Char-griller side box set-up. While I like a good steak or brat as much as the next guy, I get much more excited when I smell smoke. Upgraded to a XL Big Green Egg a few years after that (I was attracted to not having to tend a fire during an 18 hour smoke - which has worked flawlessly by the way) and have never looked back. Have done a beef shoulder clod (18-20lbs), countless butts, many briskets, and several prime-ribs and various other roasts. I'm hopelessly addicted.
Been fascinated with charcuterie of late and have picked up a grinder and sausage stuffer as well. Had great results with that. A few months back, I did a corned beef from our grass-fed side of beef we get every year and it was the best I've ever had. Looking to try a pastrami next and interested in corning some other cuts (since that poor cow only sheds one brisket per side, I'd like to let the next one go the more traditional route). Want to cure and smoke a picnic ham or two this fall.
As soon as I win the lottery, I'll have a curing chamber and a smoke-house set-up for salami, country ham, and anything else I can dream up.
Looking forward to rubbing elbows with you all! And if you're meandering around south of the airport in Atlanta and catch a whiff, follow your nose and you'll likely find me on the deck, next to the Egg, enjoying a beer.
Chris near Atlanta
I'm a transplanted Yankee down here in the South. Where I came from, barbecue was a verb... but I've come to understand that barbecue is indeed a noun (even a Yankee can be taught!). As such, I took up the pastime about 5 years back with a Char-griller side box set-up. While I like a good steak or brat as much as the next guy, I get much more excited when I smell smoke. Upgraded to a XL Big Green Egg a few years after that (I was attracted to not having to tend a fire during an 18 hour smoke - which has worked flawlessly by the way) and have never looked back. Have done a beef shoulder clod (18-20lbs), countless butts, many briskets, and several prime-ribs and various other roasts. I'm hopelessly addicted.
Been fascinated with charcuterie of late and have picked up a grinder and sausage stuffer as well. Had great results with that. A few months back, I did a corned beef from our grass-fed side of beef we get every year and it was the best I've ever had. Looking to try a pastrami next and interested in corning some other cuts (since that poor cow only sheds one brisket per side, I'd like to let the next one go the more traditional route). Want to cure and smoke a picnic ham or two this fall.
As soon as I win the lottery, I'll have a curing chamber and a smoke-house set-up for salami, country ham, and anything else I can dream up.
Looking forward to rubbing elbows with you all! And if you're meandering around south of the airport in Atlanta and catch a whiff, follow your nose and you'll likely find me on the deck, next to the Egg, enjoying a beer.
Chris near Atlanta
