PYGBOYZ
08-06-2012, 10:16 PM
Hello to all,
I guess I have been on here as a Noob and I have not properly introduced myself to the rest of the Brethren. My apologies, better late than never. So here we go. I have a burning flesh on all types of grills, I am originally from upstate NY, now and we used to grill in winter. Having to shovel my way through the snow to the grill up hill (both ways). Then knocked the snow off the grill and got to work. Actually, learned from my Mom on an open flame outdoor fireplace BBQ'ing Chicken cooking over wood. I still grill in the winter but have been transplanted in NC so no more shoveling....of snow that is.
I cook with a 22.5 Weber, a Charbroil, and a Big John's Grill 6 foot rotisserie/flat grill combo, my favorite thing to cook is whole hogs, either butterflied open or on a rotisserie, preferrably on a rotisserie. Just recently attained a Bayou Classic version of the Green Egg. I am the Chief Cook for our cooking team "PYGBOYZ' Grill'n Team" and we love to cook low and slow mostly. That's all for now.
Well, I hope this breaks the ice and look forward to learning from y'all and possibly sharing any knowledge I may have.
Thanks for reading, PYGBOYZ....
I guess I have been on here as a Noob and I have not properly introduced myself to the rest of the Brethren. My apologies, better late than never. So here we go. I have a burning flesh on all types of grills, I am originally from upstate NY, now and we used to grill in winter. Having to shovel my way through the snow to the grill up hill (both ways). Then knocked the snow off the grill and got to work. Actually, learned from my Mom on an open flame outdoor fireplace BBQ'ing Chicken cooking over wood. I still grill in the winter but have been transplanted in NC so no more shoveling....of snow that is.
I cook with a 22.5 Weber, a Charbroil, and a Big John's Grill 6 foot rotisserie/flat grill combo, my favorite thing to cook is whole hogs, either butterflied open or on a rotisserie, preferrably on a rotisserie. Just recently attained a Bayou Classic version of the Green Egg. I am the Chief Cook for our cooking team "PYGBOYZ' Grill'n Team" and we love to cook low and slow mostly. That's all for now.
Well, I hope this breaks the ice and look forward to learning from y'all and possibly sharing any knowledge I may have.
Thanks for reading, PYGBOYZ....