Hello All,
I'm a long time Grill/BBQ enthousiast from the Netherlands (the country yes, in Europe yes, and Amsterdam yes and no, I never).
I started to grill in a Hibachi style BBQ on a balcony when I was going to university. In the last house I lived during my study years we had a small patio, so a Smokey Joe entered the premises.
My last housemate and I liked each other a lot, so I suddenly had a girl friend to cook for.
When we got married and moved to a larger house, the Smokey Joe in time got replaced by a 22" Weber.
As BBQ season ends on Dec. 31th and starts on Jan 1st I think the Weber has been used for at least 800 times, probably over 1000, and it got rusty and this spring finally developed it's own ventilation holes in the sides.
Of course I wanted a larger toy, and after a lot of surfing, and watching some documentaries about BBQ in Kansas, I ended up ordering a Good One Open Range, which after a boat trip of several weeks finally arrived last friday
I've already smoked a couple of baby racks, some beef (chewy steak, but after 5 hours it isn't!), cauliflower 2 ways and some suchini, pepper and sausages.
The reason I entered this forum is that I need more recipes for smoking, and some tips on why 225 is better than 250, or vice versa. I count on your help on that.
I might not be able to get all the ingredients you use, nor the other way around, and I noticed that each country has it's own unique way to deconstruct animals, so the cuts are different as well.
Other information; when I'm not BBQing I'm an self employed IT consultant, and have been married for 15 years. We have 2 cats which are also BBQ fans.
And as I've heard you all like pictures; I've prepared some pictures at
http://grachtwal.nu/bbq/There's no text added, but I think they speak for themselves. If not, let me know.
Cheers,
Martin
