Hello Big Easy fans!
I've just joined in the hopes that I can absorb some of the awesome collected knowledge here...
I found the site while searching for tips and hints on using my BESRG and discovered the wealth of info here.
I've already put some of it to good use and done a couple of Boston Butts - which turned out mighty nice thanks to the use of the "Tommy Ring"
Butt, I'm trying to up my game with the Pork and also want to try Beef for the first time.
(^ see what I did there)
I've had some success with chicken. I made some great drumsticks, and I've done a few roasters too - they turned out tasty, but they seem to come out a little less done in the center than we prefer. Due to that - I'll also be doing a little research to refine my technique so I don't overcook the outside and undercook the inside. I suspect I need to go "low(er) and slow(er)" on the temp...
So, rather than lurking anonymously I figured I should sign up and participate!
Hopefully someday I'll have something to contribute rather that just asking questions - but in the meantime I'll just try and learn as much as I can.
I've got very limited experience with such things - I'm a regular user of an infrared gas grill, but I certainly could use some help with that too.
This is essentially a duplicate of my New Member Intro post here in the Big Easy section since I've made comments that could elicit suggestions/recommendations that are probably more appropriate here...
Thanks to those that take the time to share their experience.
