- Jul 22, 2023
- 135
- 170
Ya, been reading for a couple years. Everyone suggests posting an intro here so...
Feels kind of like speed dating or something.
"Hi! Name is Chris. I'm a Leo. Originally from MA but been living in FL for 23 years now. I like long smokes and short rests. I prefer to wrap my large sub-primals like brisket but go naked with the smaller cuts like ribs and such. Want to get more into curing and planning on sausage making soon. Currently working on my 4th batch of Canadian Bacon, done 1 batch of traditional belly bacon. All have been good so far but you never hit that peak, do you? It's always a quest for better!!
Smoking is done on a Camp Chef pellet right now. I'm lazy, it's easy. Don't judge! Looking to upgrade soon."
This place is pretty freaking awesome. I enjoy soaking in the experience and knowledge every night. I hope I can contribute half as much as some of you guys (and gals) give!
Feels kind of like speed dating or something.
"Hi! Name is Chris. I'm a Leo. Originally from MA but been living in FL for 23 years now. I like long smokes and short rests. I prefer to wrap my large sub-primals like brisket but go naked with the smaller cuts like ribs and such. Want to get more into curing and planning on sausage making soon. Currently working on my 4th batch of Canadian Bacon, done 1 batch of traditional belly bacon. All have been good so far but you never hit that peak, do you? It's always a quest for better!!
Smoking is done on a Camp Chef pellet right now. I'm lazy, it's easy. Don't judge! Looking to upgrade soon."
This place is pretty freaking awesome. I enjoy soaking in the experience and knowledge every night. I hope I can contribute half as much as some of you guys (and gals) give!