Hey everyone,
Longtime lurker here finally stepping out of the shadows. I’m based in North Texas and have been cooking on a Big Green Egg for the last 15 years. My main cooks are pork butts, ribs, brisket, wings, Texas Twinkies, and I’ve been working to dial in my pastrami game for a couple of years.
I’ve learned a ton from the folks on this forum over the years and figured it’s time to officially join the conversation. My goal now is to keep improving and get more consistent results — especially with brisket and pastrami.
Looking forward to continue learning from all of you and maybe sharing my experiences along the way.
Cheers,
Steve
Longtime lurker here finally stepping out of the shadows. I’m based in North Texas and have been cooking on a Big Green Egg for the last 15 years. My main cooks are pork butts, ribs, brisket, wings, Texas Twinkies, and I’ve been working to dial in my pastrami game for a couple of years.
I’ve learned a ton from the folks on this forum over the years and figured it’s time to officially join the conversation. My goal now is to keep improving and get more consistent results — especially with brisket and pastrami.
Looking forward to continue learning from all of you and maybe sharing my experiences along the way.
Cheers,
Steve
