BBQueen
New member
Hey cooks...
Eva here. From the 414...
Been a cooker for a long time....using a cheap but okay offset smoker...it works pretty well but requires a lot of hand holding. recently upgraded the backyard with a fence so now we can keep the grill and cookers on the patio (chained down still).
becasue
We live in the city and my partner feels anything left outside made of metal will be stolen by rogue recyclers. But now with the 8 foot fence and locked 8 foot gates, we have a usable patio. So we upgrading the outdoor cooking equipment for more cold weather cooking.
We bought a Char-Broil infrared commercial...gas grill and I just ordered the Model #2.
My partner is a chef so we do a ton of cooking and throwing parties (well we did anyway before COVID). Recently I smoked 30 pounds of boneless chicken thighs he spiced up for a white chili he was making and he won a chili contest. I am sort of his meat station line cook, baker and sandwich maker...he leaves the physical part of firing meats to me. I grew up on a ranch in Dakota in 60's and 70's and as such I was exposed to a lot of high quality beef and game and the various methods of firing such. Searing, braising, flame broiling...more culinary techniques....I started getting into smoke and BBQ after moving to Southern Wisconsin a couple decades ago. Funny I actually never had a bratwurst until I was living in Minneapolis in the late 80's and didn't have really good BBQ until the late 90's while consulting IT in Kansas CIty. My client took me to his favorite BBQ places in Kansas CIty.
Winslow's - The pulled pork sandwich
Arthur Bryant's - Ribs and burnt ends
Gates - Pork plate
Rosedale - Ribs and Burnt Ends.
BBQ above the right field bleachers and Royal Stadium
I also really loved the fried Pork Tenderloin Sandwiches and the steaks...(Majestic and Hereford House)
All in all those months in KC really gave me a huge appreciation for BBQ and made me realize that quality meat was my heritage and I was fortunate to have been part of angus beef production so long ago...(we over 100 head of Angus cows...4-H all that too)
So KC is when I started getting interested in more smoke infused cooking.
I bought the MOdel #2 because it is NSF and my partner could use it for his specials and it will work in cold climate.
Eva here. From the 414...
Been a cooker for a long time....using a cheap but okay offset smoker...it works pretty well but requires a lot of hand holding. recently upgraded the backyard with a fence so now we can keep the grill and cookers on the patio (chained down still).
becasue
We live in the city and my partner feels anything left outside made of metal will be stolen by rogue recyclers. But now with the 8 foot fence and locked 8 foot gates, we have a usable patio. So we upgrading the outdoor cooking equipment for more cold weather cooking.
We bought a Char-Broil infrared commercial...gas grill and I just ordered the Model #2.
My partner is a chef so we do a ton of cooking and throwing parties (well we did anyway before COVID). Recently I smoked 30 pounds of boneless chicken thighs he spiced up for a white chili he was making and he won a chili contest. I am sort of his meat station line cook, baker and sandwich maker...he leaves the physical part of firing meats to me. I grew up on a ranch in Dakota in 60's and 70's and as such I was exposed to a lot of high quality beef and game and the various methods of firing such. Searing, braising, flame broiling...more culinary techniques....I started getting into smoke and BBQ after moving to Southern Wisconsin a couple decades ago. Funny I actually never had a bratwurst until I was living in Minneapolis in the late 80's and didn't have really good BBQ until the late 90's while consulting IT in Kansas CIty. My client took me to his favorite BBQ places in Kansas CIty.
Winslow's - The pulled pork sandwich
Arthur Bryant's - Ribs and burnt ends
Gates - Pork plate
Rosedale - Ribs and Burnt Ends.
BBQ above the right field bleachers and Royal Stadium
I also really loved the fried Pork Tenderloin Sandwiches and the steaks...(Majestic and Hereford House)
All in all those months in KC really gave me a huge appreciation for BBQ and made me realize that quality meat was my heritage and I was fortunate to have been part of angus beef production so long ago...(we over 100 head of Angus cows...4-H all that too)
So KC is when I started getting interested in more smoke infused cooking.
I bought the MOdel #2 because it is NSF and my partner could use it for his specials and it will work in cold climate.
