Hello Fellow Member,
Been lurking for weeks - voraciously reading many a fine threads and exchanges between members.
I've been grilling food a while now. Started in the mid 60's. Back then the taste of lighter fuel was part of the finished meal, that's if the meat made it to the table with out being consumed in a stunning inferno of flames and smoke.
Bought my first Weber around 1970. The idea of leaving the lid down was magic. Not only that but you could shut down the vents and have charcoal left for the next meal. Important consideration back then for me -- if I remember they cost almost half a weeks pay. Such a deal.
Kept bumping along with my Weber for years doing chicken, burgers, county pork ribs, potatoes and fresh corn. Wasn't that big a deal then just something a guy did on weekends.
Then sometime around 1990 I was living in Minneapolis and some friends asked me if I liked ribs. Ya sure I said. They said There's a new rib place called Market BBQ out by Wayzata let's go.
And for the first time I had "Memphis Style" dry ribs and my life has never been the same since. 30 years later and I'm still chasing the perfect rib. I'm close - so very close. What and enjoyable journey it has been.
Times past and now I live on a farm in Iowa raise my own cattle, butcher in the fall. Now I'm trying to add sausage making and smoking to my culinary skills. Hence my membership here on this forum.
Anyway, thanks for all the great reading you all have left here on these pages. I'm looking forward to meeting the membership.
Regards: john (AKA Buck47)
Been lurking for weeks - voraciously reading many a fine threads and exchanges between members.
I've been grilling food a while now. Started in the mid 60's. Back then the taste of lighter fuel was part of the finished meal, that's if the meat made it to the table with out being consumed in a stunning inferno of flames and smoke.
Bought my first Weber around 1970. The idea of leaving the lid down was magic. Not only that but you could shut down the vents and have charcoal left for the next meal. Important consideration back then for me -- if I remember they cost almost half a weeks pay. Such a deal.
Kept bumping along with my Weber for years doing chicken, burgers, county pork ribs, potatoes and fresh corn. Wasn't that big a deal then just something a guy did on weekends.
Then sometime around 1990 I was living in Minneapolis and some friends asked me if I liked ribs. Ya sure I said. They said There's a new rib place called Market BBQ out by Wayzata let's go.
And for the first time I had "Memphis Style" dry ribs and my life has never been the same since. 30 years later and I'm still chasing the perfect rib. I'm close - so very close. What and enjoyable journey it has been.
Times past and now I live on a farm in Iowa raise my own cattle, butcher in the fall. Now I'm trying to add sausage making and smoking to my culinary skills. Hence my membership here on this forum.
Anyway, thanks for all the great reading you all have left here on these pages. I'm looking forward to meeting the membership.
Regards: john (AKA Buck47)
