Hello everyone!
I've always enjoyed food, so I learned a few things about cooking - mostly by experiment and accident. :)
Grilled food has long been a favorite and I have loved using charcoal, so recently I picked up a Brinkman charcoal grill that would serve the majority of my needs well. After its first use (just burgers), I'm pleased, but by no means am I mooning over my new toy.
I'm a fair cook and have some basic knowledge about grilling, marinading and using charcoal but wanted to learn more about preparing really great meat. Specifically the low and slow stuff I hear people waxing on and on about - this is what I want to learn.
Hence, the new grill and my introduction here.
I'll read and explore the existing threads and welcome any thoughts, advice, and direction. Thanks in advance.
Matt
I've always enjoyed food, so I learned a few things about cooking - mostly by experiment and accident. :)
Grilled food has long been a favorite and I have loved using charcoal, so recently I picked up a Brinkman charcoal grill that would serve the majority of my needs well. After its first use (just burgers), I'm pleased, but by no means am I mooning over my new toy.
I'm a fair cook and have some basic knowledge about grilling, marinading and using charcoal but wanted to learn more about preparing really great meat. Specifically the low and slow stuff I hear people waxing on and on about - this is what I want to learn.
Hence, the new grill and my introduction here.
I'll read and explore the existing threads and welcome any thoughts, advice, and direction. Thanks in advance.
Matt