Hi!
Well... I'm not quite sure what to post.. so here goes nothing...
I've been grilling since a teenager and barbequing the last 8 years or so using a weber (I guess that means that I finally figured out the difference between grilling and Q.. so its been about 8 years of experimenting with real Q). I received an upright propane smoker for Christmas (I think its called "smokey mountain" but its not a weber). It looks like a typical chinese restaurant style smoker used for duck. I can't believe how much easier it is to do then the weber! I also like to deep fry a turkey once in a while. I usually make my own rubs and marinades but tend to use store bought sauces (dinosaur's my favorite). I don't think I've quite yet mastered ribs and brisket to my satisfaction. I like gadgets and use a couple of different digital thermometers. I've been slowly accumulating decent knives (henkles and lately a really nice calphalon) and am pretty picky about keeping them sharp. there's nothing more depressing in the kitchen then a dull knife (well, maybe the last glass of wine is close).
Although my grateful wife and family think I cook well, I figured I could learn a great deal from this site.
:)
Well... I'm not quite sure what to post.. so here goes nothing...
I've been grilling since a teenager and barbequing the last 8 years or so using a weber (I guess that means that I finally figured out the difference between grilling and Q.. so its been about 8 years of experimenting with real Q). I received an upright propane smoker for Christmas (I think its called "smokey mountain" but its not a weber). It looks like a typical chinese restaurant style smoker used for duck. I can't believe how much easier it is to do then the weber! I also like to deep fry a turkey once in a while. I usually make my own rubs and marinades but tend to use store bought sauces (dinosaur's my favorite). I don't think I've quite yet mastered ribs and brisket to my satisfaction. I like gadgets and use a couple of different digital thermometers. I've been slowly accumulating decent knives (henkles and lately a really nice calphalon) and am pretty picky about keeping them sharp. there's nothing more depressing in the kitchen then a dull knife (well, maybe the last glass of wine is close).
Although my grateful wife and family think I cook well, I figured I could learn a great deal from this site.
:)
