- Dec 12, 2022
Well, I was born in Baltimore at a very early age. Grew up in SW Virginia, think Appalachia, where meat was cooked to a slightly palatable something resembling shoe leather that requires lots of steak sauce and veggies are mush. I now desire meat that still moos, clucks, squeals, or makes what ever noise a fish makes when I bite into it. Currently I am starting to learn about smoking meats and own a Pit Boss pellet grill. Eventually I would like to explore off-set smokers. I live in Albuquerque, NM and do not experience a grilling/smoking season. Yay!!! I am also starting to learn about brining and is how I found this site. For Christmas I will be brining and smoking at least four Cornish Game Hens. I can not get out and hunt like I did when I was younger, so fishing and store bought meats will have to do. I also make my Mead and have been doing so for about three years and will be exploring the paring of various flavored Meads with differently smoked meats. Hmmm, might be a good book subject. Who knows what the future may bring but I am looking forward to it. Has anyone made bread in a smoker? Just an idea that's playing bouncy ball in my head.