Hi, I am a retired dude that has nothing but time on my hands. Grew up in a family restaurant but never cooked professionally except that I did own a catering service. I spend my time searching various forums for ideas, recipes and just learning what others are doing. Right now my main focus has been on dry aging beef and cooking same. My meat locker (freezer) is full of USDA Prime rib eye steaks, prime ribs for two, prime ribs for Christmas, Tri-Tips and sirloin steaks. All dry aged from 21 days to 60 days (my preference for steaks). I saw a post regarding Tri-Tip on a Sunday Afternoon and that lead me to this forum. So far I've been impressed as there is a lot of good info to be found here. My toys? BGE, both gas and charcoal Weber's, an electric smoker primarily for making bacon. Just finished curing and smoking ham slices - first time out, turned out pretty good. I use both mesquite and oak lump charcoal and now have red oak chunks for Santa Maria-style Tri-Tips. My moniker stems from a play my first and least name. Glad to be here!