New Forum Member Saying Hello (w/ Pictures)

jfm0830 · October 2012

Hello to all the forum members here. My name is Jim and I live in N.E. Massachusetts. I've been lurking on here for the last 6 months and got my Large BGE in August. I had planned on my new Egg joining my 6 burner gas grill and offset horizontal barrel smoker, but I have only used the gas grill once in the last 2 1/2 months. I have used my new Egg nearly 70 times in the same time period and I now see it replacing both the grill and smoker and I plan to get a second Egg. So I have fully joined the cult.

I love my new Egg and thanks to the help of the posts here I've been learning how to use it. I have not direct grilled on a charcoal grill before so I still have lots to learn there. Low and slow & high temperature indirect cooks I am pretty comfortable with. The temperature control on the Egg is amazing. Direct grilling at 400-500 degrees I am still working on my techniques.

Besides Grilling and Smoking my other hobby is photography. I've had a website for the last 7 years which brings together the two hobbies, It is listed in my signature below. If you like food porn, please pay it a visit. There is also a blog, but until August of this year it didn't cover the Egg. Speaking of food porn: I'm going to post some pictures below of some of what Ive been doing on the Egg.

Thanks again to all of the great folks here that have shared all of their valuable insights.

Big Bob Gibson's Bar-b-que Chicken - First Cook on the Egg. (Big Bog Gibson's BBQ Cookbook)

Bare Naked Brisket - My first low & slow cook on the Egg. (Big Bog Gibson's BBQ Cookbook)

Greek Pizza (BGE Cookbook) - First High Temp Thin Crust Pizza.

Rib-eye with Shallots & Garlic (BGE Cookbook)

N.Y. Strip Steaks with Horseradish Sauce (Weber's Charcoal Grilling) and Grilled Fingerling Potatoes (BGE Cookbook).

That's it for now, I'll post more later.

Jim

travisstrick · October 2012

Welcome. So glad you came. I'm very impressed and I look forward to seeing your work.

Fred19Flintstone · October 2012

Welcome home! That close-up of the ribeye with shallots & garlic made my mouth water! Great looking food and your pix are impeccable.

r270ba · October 2012

Looks great! What kind of camera do you shoot with?

Zick · October 2012

Awesome! Look forward to learning from and with you.

travisstrick · October 2012

Fred19Flintstone said:

Welcome home! That close-up of the ribeye with shallots & garlic made my mouth water! Great looking food and your pix are impeccable.

Yea really. I have a few shallots in my fridge. Thats deff happening soon.

Tjcoley · October 2012

Welcome. From your first cooks on the Egg I look forward to future posts. Great job.

R2Egg2Q · October 2012

Welcome aboard. Nice pics!

Tjcoley · October 2012

Just checked out the web site - fantastic! Great pics and great cooks.

jfm0830 · October 2012

r270ba said:

Looks great! What kind of camera do you shoot with?

Wow, things sure happen fast around here :). When I started taking pictures of my cooks, DSLRs were still well over $1,000 so I started using Canon G-series cameras. They are prosumer point and shoots with features borrowed from the SLR/DSLR's: Hot shoe for a detachable flash, they use the chip from the low end Canon DSLRs and they have a foldout viewfinder screen like many camcorders. Makes taking food photos from any angle quick and easy. I liked the results from the G-Series models so much I never bought a DSLR when the price dropped below $1,000. They are fun to use, take good pictures and are easy to bring anywhere you go. I am on my 3rd model with my current one being the G-11.

Jim

Baysidebob · October 2012

Shallots! (smack head on counter) Why didn't I think of that? Onions, yeah all the time but shallots and garlic. So subtle and smooth. Yup, I got ribeyes waiting for attention.

A big +1 on the pics. Keep them coming.

r270ba · October 2012

Cool thanks Jim and keep up the great work. We all love seeing pictures!

newegg13 · October 2012

Very nice, man. Glad you're no longer lurking.

nolaegghead · October 2012

Impressive web site. I'm thinking we can learn some good stuff from you. Yay - a Mac user!

jfm0830 · October 2012

Thanks to everyone who has looked, commented and made me feel welcome!

nolaegghead said:

Impressive web site. I'm thinking we can learn some good stuff from you. Yay - a Mac user!

Yes I am a Mac user who put his money where his mouth was. You'll appreciate this: Through an IRA I bought a bunch of Apple stock in the 90's when they were "Beleaguered Apple Computer". The stock was in the single digits and low teens and the so-called financial advisor fought me all the way.Until 5 years ago he kept telling me to sell. This August "Surging Apple Inc." paid their first dividend check and it bought my BGE and paid to build a wood gazebo to house my grills.

Right now I feel like I know enough to be dangerous when it comes to the Egg. But I know this is the place to soak up lots of knowledge. Also I gotta say this is the most fun I've ever had with this hobby. EVER!! I can't wait to get back out to the grill.

Jim

SMITTYtheSMOKER · October 2012

Great looking steak, how I love a good steak off the Egg.

Welcome to the fray!

nolaegghead · October 2012

Great investment Jim. I supported a Mac for my wife for years but just got my first MBP early 2011, and just got my b-day present to myself a couple of weeks ago - the Retina display MBP. Love it. I need a lot of screen space/resolution when I'm not connected to an external monitor and it's been a dream-come-true.

dlk7 · October 2012

Welcome - really nice looking cooks!! Great website too. I like your idea of using the food saver to make extra large marinating bags.

r270ba · October 2012

wow I missed the website...looks great Jim. I will add it to my Reader!

Solson005 · October 2012

Welcome! Great looking cooks and pictures. I like the website and now I don't know if I can wait till lunch to eat.. =))

Your Ham Steak with Cherry Cola & Jalapeno Glaze looks so good, it is going on my list of things to try!

Keep the great pictures coming!

Village Idiot · October 2012

Welcome Jim. Great website !

r270ba · October 2012

Ok I think that we may need to limit the number of references to Jim's website before lunch time...seriously hungry right now :))

calracefan · October 2012

Bookmarked your website , Thanks ! And Welcome !

The Cen-Tex Smoker · October 2012

That's the way to bring it! Nice job and welcome aboard.

jlsm · October 2012

Fantastic! So looking forward to your posts.

jlsm · October 2012

And your site is a time-killer if I ever saw one. I keep telling myself, "You're on deadline. You're on deadline." For another day.

jfm0830 · October 2012

Once again I want to thank everybody for making me feel so welcome and for the nice comments about my pictures and my website. After lurking here for six months, I feel like I already know some of you. It is nice to finally be able to interact with people in a two-way fashion. As for my site If it's any consolation: I too have to time my visits around whether I have a full stomach or not and it has been an even greater time waster for me. But it's a labor of love. And I hope there's some information on there that might be of some help to the people here. Because I certainly owe all the folks around here a lot for all of the useful info I got that he me getting started on my Egg. Jim

Optiontrader · October 2012

Welcome to the party. I enjoyed your website and I'm looking forward to your input.

cazzy · October 2012

Welcome to the egg family Jim!

After viewing your website, I have a feeling you're going to add a lot to our forum. Look forward to seeing more of your posts.

You may have lurked for 6 months...but boy do you know how to make an entrance! =D>

hartofatiger · October 2012

great website. really enjoy the play by play posts and love the afterthought section with tips for next time.

Griffin · October 2012

Hey Jim, I see you found your way over here. Glad to see you made it to the party. Somehow I don't remember seeing that Greek pizza. The sauce on it looks delicious. Is that the steak you cooked when you lost power and had to shoot the one bite in the dark.

BTW...Jim has been posting over on the Barbecue Bible Forum for....well....how long, Jim? He just recently got an Egg and took to it like....well...like you see how well he's taken to it!!

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