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Chicken is good, ribs are good, steak is good.....
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Badger
Posts: 15
Hi All,
So I was thinking to myself that tonight I should come out of the closet and actually start posting here instead of reading and learning and enjoying all of the other posts - when I sat down I did a double take as Get Sirius has a profile much like mine - I promise I'm not a copycat! [p]My profile in a nutshell - transplant to the south from Minneapolis - been grilling since I knew how to cook, on Weber kettles, probably how I learned to cook - own a Weber Performer and cooked 5-6 times per week summer and 2-3 in winter (Minnesota so you know I'm a diehard) - been curiously investigating the BGE online for a couple of years - started working in Atlanta in April while commuting - discovered the original BGE store and wished I wasn't living in a corporate apartment - moved to Atlanta full time in June and bought my first egg one week later - cooked my first meal and told my wife I might need to sell the Weber and buy another egg for the deck (dodging thunderbolt) - have 20 pounds of briquettes that I'm not sure I'll ever use....[p]And so on - I can't imagine a better cooker than this, and just received my Maverick dual thermometer today, so am ready to cook one or the other this weekend - the 5-pound brisket or the two 7-pound butts that are in my refrigerator. The loser gets to experience the frozen depths of food Siberia. The golf schedule is going to decide the winner.[p]Anyway, I really enjoy this forum and it is a great source of cooking information - get ready for a ream of questions from me, especially considering I am a new BGE owner and resident of the South![p]BTW - I have read a lot about rubs around here but nobody ever mentions my favorite - Worcestershire powder! Fantastic on pork (especially) and beef as well.
So I was thinking to myself that tonight I should come out of the closet and actually start posting here instead of reading and learning and enjoying all of the other posts - when I sat down I did a double take as Get Sirius has a profile much like mine - I promise I'm not a copycat! [p]My profile in a nutshell - transplant to the south from Minneapolis - been grilling since I knew how to cook, on Weber kettles, probably how I learned to cook - own a Weber Performer and cooked 5-6 times per week summer and 2-3 in winter (Minnesota so you know I'm a diehard) - been curiously investigating the BGE online for a couple of years - started working in Atlanta in April while commuting - discovered the original BGE store and wished I wasn't living in a corporate apartment - moved to Atlanta full time in June and bought my first egg one week later - cooked my first meal and told my wife I might need to sell the Weber and buy another egg for the deck (dodging thunderbolt) - have 20 pounds of briquettes that I'm not sure I'll ever use....[p]And so on - I can't imagine a better cooker than this, and just received my Maverick dual thermometer today, so am ready to cook one or the other this weekend - the 5-pound brisket or the two 7-pound butts that are in my refrigerator. The loser gets to experience the frozen depths of food Siberia. The golf schedule is going to decide the winner.[p]Anyway, I really enjoy this forum and it is a great source of cooking information - get ready for a ream of questions from me, especially considering I am a new BGE owner and resident of the South![p]BTW - I have read a lot about rubs around here but nobody ever mentions my favorite - Worcestershire powder! Fantastic on pork (especially) and beef as well.
Comments
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Badger, wait till you discover the guru
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Badger,
Your a natural for the egg. Welcome to the best BBQ in the world. And when you start making pizza.....it will be good also.
Clay
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Badger,
The Weber Performer was my last grill, too. I think it's almost a natural progression. You get the Performer thinking it's the ultimate in charcoal grills. Then you learn about the Egg, and you've gotta have it.[p]It's a whole new world, isn't it? Enjoy![p]Mike
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ccrider,
thinking about it, but the Maverick has the alarm for when the temp falls out of the range, so I guess I'll learn the hard way!
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Clay Q,
Pizza is on the menu for the near future - what I hate is having to deal with making the crust. I was at the Marietta Sam's this week and they were out of pre-made crusts, but it will happen soon...
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Eggtuary,
Definitely a whole new world - gets to cooking temp faster and hotter, slow cooks better than any pit smoker, and to boot it keeps the meat moist the whole time. Absolutely love it.
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Badger, A guy from Minnesota, Gopher country at that, with the nickname Badger. Man, that ain't right. LOL Welcome aboard and enjoy. I see you favor the sport, a good walk spoiled. [p]Badger class '81
Tom
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Sandbagger,
That is a little confusing, but I'm neither a Badger or Gopher fan - more like the Cyclones of Iowa State! Badger was just a nickname I got in college and couldn't think of another handle.
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Badger, You are in some good company as the Big 12 is well represented here in the forum. Tom
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