Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: MrCheck on June 17, 2013, 09:00:56 PM
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Hi all,
Dee was kind enough to let me know about this nice corner of the interwebs and I'm here with my introduction message.
I'm a 43 year old, married with a kid, computer programmer originally from the south west suburbs of Atlanta, Ga. I've always been on the low side of mediocre when it comes to grilling but have recently been trying to up my game a bit.
I recently stumbled across The Big Easy Electric Smoker Roaster (BEESR) and searched the web to see how to work it. In doing so, I came across several threads out there with some great info that has helped me a good bit. So far we've done brisket, a pineapple, St. Louis ribs, and chicken quarters. The first three turned out fantastic. The chicken quarters still had some red inside even though we cooked em to 165 degrees. We think we have a plan to fix that next time though.
I've also got a five burner Master Forge gas grill that does an OK job but has recently been having some flare up issues. I just ordered some Grill Grates from grillgrate.com that I'm hoping will take care of that issue with a conversion to IR cooking.
As a programmer, I'm pretty good. As a griller, I'm a pretty good programmer. :) Looking forward to hanging out here and learning from some of the masters (masters = anyone out there willing to help). :)
Check
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Welcome from Southern California ;)
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Welcome aboard Check!!
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Welcome from North Carolina. I used to live in Herndon until I retired. Moved further south. Less traffic and the DC BS. You will love this site. Great people with a lot of ideas on cooking outside. You will learn a lot here.
Art
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Check, Glad you made it over here. As far as the chicken quarters go, I've done the same thing before. Sometimes it's hard to get the temp probe down next to the bone which is the last place to get done. Thank goodness with IR cooking you can over cook and still get juicy meat. Next time just take it to a higher temp. Your cooks are really ambitious and you're gonna do well. Just keep a log to help you keep up with what went well and what needs improvement. And sometimes it helps to have a big dog to feed the "mistakes" to. Look forward to hearing more from you. Dee
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Welcome! You will learn a lot from this forum. If you need help ask ;)
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Welcome aboard, from south Texas.
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It's my first time writing computer code but I think it says Welcome from Manitoba, Canada
Please ensure you add yourself to the map :D
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WELCOME Check!
We are glad you joined us. Looking forward to your participation and if you already know Dee - you have a leg up!
T
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Welcome from Minnesota. You've come to the right place to learn about cooking outside.
One thing to keep in mind - no matter how your cooks go, please share them - we all enjoy learning from what works and what doesn't. The other thing to remember - post pictures - most of us can't read, so we like looking at pictures.
Have fun and welcome!
David
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Welcome, you can learn so much here! Everyone here is willing to help.
J
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Welcome from North Carolina. I used to live in Herndon until I retired. Moved further south. Less traffic and the DC BS. You will love this site. Great people with a lot of ideas on cooking outside. You will learn a lot here.
Art
Thanks! The upside of being in the DC area is that it takes less fuel. The hot air coming out of the politicians in DC helps to naturally cook the food. :)
Check, Glad you made it over here. As far as the chicken quarters go, I've done the same thing before. Sometimes it's hard to get the temp probe down next to the bone which is the last place to get done. Thank goodness with IR cooking you can over cook and still get juicy meat. Next time just take it to a higher temp. Your cooks are really ambitious and you're gonna do well. Just keep a log to help you keep up with what went well and what needs improvement. And sometimes it helps to have a big dog to feed the "mistakes" to. Look forward to hearing more from you. Dee
Dee, you just solved a multi-year mystery that my wife and I have had. We always heard put the thermometer into the thickest part of the meat but don't touch the bone. But with chicken, the important part is right next to the bone, not in the thickest part. You just changed my chicken cooking life. We've been clueless for way too long. Thank you.
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It's my first time writing computer code but I think it says Welcome from Manitoba, Canada
Please ensure you add yourself to the map :D
Very nice code. That actually translates to "Shall we play a game". :)
I added myself to the map before I posted. Very nice site feature.
One thing to keep in mind - no matter how your cooks go, please share them - we all enjoy learning from what works and what doesn't.
"I have not failed. I've just found 10,000 ways that won't work."
-Thomas Edison
You got it. That's actually one of the main reasons I'm excited about this place. I can post my mistakes failures learning opportunities and get advice on what to adjust.
The other thing to remember - post pictures - most of us can't read, so we like looking at pictures.
Have fun and welcome!
David
Will do.
Thanks again to all the quoted and not quoted welcome messages. You've got me psyched to try another cook soon so I can post the results.
Is there any particular place on the forums here where people simply post what they did and how it went? Good or bad?
Thanks again for the warm welcome!
Check
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Check, Nope. Just post the good and bad in the same place. If there were a separate place for bad, I'd probably over load it by myself and not leave any room for Jaxon. Dee
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A warm WELCOME from Illinois Check! Glad you're joining in. There is sooo much to learn from soooo many good cooks here. This place is all about sharing, and learning. Enjoy!
Gene
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Welcome from Southern California
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Hi and welcome from NW Ohio..Girls love to grill too. I have a BEESR too, your gonna really like that machine and my chicken goes to 170 and problem solved. I need done chicken. Pam ;*))
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Welcome from mid Alabama.
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Welcome from NW New Jersey!
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Welcome from Ontario, Canada!
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Very nice code. That actually translates to "Shall we play a game". :)
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Way to funny, loved that movie "War Games" ;D
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Greetings from North Texas.
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Welcome, MR, from middle Georgia.
I have learned a lot here by bringing my cooks in for review and having the guys tweak the technique or recipe a bit and have it turn out great next time. After a while I finally get it right.
I keep comparing my outdoor cookin' to the game of golf. Sometimes I make par, other times a bogey. I have made eagle and I have had to just pick up the ball and go to the next hole. My cooks turn out that way. Sometimes, excellent -- sometimes, toss it out. Whatever the results, I try to stay positive and HAVE FUN!!!
B T W, my son, John, is a programmer in N E Atlanta. He just turned 40 last month.
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Welcome from washington
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Welcome from Arizona.