Post by campcookie on Feb 15, 2008 18:58:56 GMT -5
Howdy. I'm camp_cookie. I've been an avid griller for years but delved into smoking last year when I bought my BGE. After that, my grill collection blossomed.
My preferred cook is "country style" pork chunks (refuse to call them ribs) either grilled indirectly on my Weber or smoked in the BGE. A close second is a pork tenderloin cooked on a raised grate on the BGE. I'm very fond of a smoked chuck roast as well.
I also recently acquired a bunch of cast iron cookware including some camp and dutch ovens to go along with my grills.
My maternal grandfather was a "meat cutter". His sausage will always be my favorite. I just wish that I had been able to learn the tricks of the trade from him.
Anyway, I look forward to learning a lot here.
My preferred cook is "country style" pork chunks (refuse to call them ribs) either grilled indirectly on my Weber or smoked in the BGE. A close second is a pork tenderloin cooked on a raised grate on the BGE. I'm very fond of a smoked chuck roast as well.
I also recently acquired a bunch of cast iron cookware including some camp and dutch ovens to go along with my grills.
My maternal grandfather was a "meat cutter". His sausage will always be my favorite. I just wish that I had been able to learn the tricks of the trade from him.
Anyway, I look forward to learning a lot here.
