Happy New Year Brethren!
Ya'll are thinking I am crazy 'bout now. Zen and BBQ?? What new age nonsense is this???
Let me explain... this poor girl, originally from central NC, married a south Texan who is an amazing quick fire cook but a very impatient smoker. Alas my native Texan has been banned from the brisket because I refuse to eat or try to repurpose another tough gray piece of meat, that supposedly only need to cook for 4 hours. Gotta get that pork butt right before I turn him loose on a packer cut! To be fair, I've got a pretty good handle on pork butt, but that is an EASY and very forgiving cut compared with a brisket.
We started with an electric smoker off craigslist, then purchased a primo XL from BBQequipment in MD (love that shop), just smoked a butt for 14 hours, it was great, but an experience in patience for him. Not complaining... he CAN build a fantastic deck in 3 days by himself. So for now.. the motto "looking ain't cooking" and "low and slow" are mantras in our house. ommmmm....
I am Italian-American, or more specifically Italian-Hillbilly (Wop-a-billy) and husband is Texan and in the military. :kiss: We move around a lot, which gives us the opportunity to learn about different parts of the US, but should be settled now till he retires.
My strong point is in cooking... I love food, love cooking, food history and the whole chillness of the BBQ community. I'm extremely impressed with this forum and hope to be able to give as well as take.
Thanks and I'll be working on a signature and avatar.
Ya'll are thinking I am crazy 'bout now. Zen and BBQ?? What new age nonsense is this???
Let me explain... this poor girl, originally from central NC, married a south Texan who is an amazing quick fire cook but a very impatient smoker. Alas my native Texan has been banned from the brisket because I refuse to eat or try to repurpose another tough gray piece of meat, that supposedly only need to cook for 4 hours. Gotta get that pork butt right before I turn him loose on a packer cut! To be fair, I've got a pretty good handle on pork butt, but that is an EASY and very forgiving cut compared with a brisket.
We started with an electric smoker off craigslist, then purchased a primo XL from BBQequipment in MD (love that shop), just smoked a butt for 14 hours, it was great, but an experience in patience for him. Not complaining... he CAN build a fantastic deck in 3 days by himself. So for now.. the motto "looking ain't cooking" and "low and slow" are mantras in our house. ommmmm....
I am Italian-American, or more specifically Italian-Hillbilly (Wop-a-billy) and husband is Texan and in the military. :kiss: We move around a lot, which gives us the opportunity to learn about different parts of the US, but should be settled now till he retires.
My strong point is in cooking... I love food, love cooking, food history and the whole chillness of the BBQ community. I'm extremely impressed with this forum and hope to be able to give as well as take.
Thanks and I'll be working on a signature and avatar.
