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Old 11-28-2012, 10:17 PM   #13
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

The vast majority of how I cook could be best described as traditional, or at least an attempt at it. I still feel I need to know the rules better in order to break them, but occasionally I will follow impulse and do something "wrong" just to see what happens. I am still stimulated and challenged by the basics for the most part. Needless to say, this place has played a huge part in my outdoor cooking.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
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