Brief Intro

I’ve been lurking too long and finally decided that if I could contribute, I should.

One of the things I wanted to do is to thank those of you who described how to cook Tri-Tip. I’d never had any and gave that a try. It was excellent, right from the start, and has become a regular.

After making a number of thin-crust pizzas, I gave that crispy crust pizza recipe a try, the King Arthur one. Someone mentioned it and it seemed interesting. Yummy, yummy, and now I’ve another regular. Thanks for that.

And someone suggested what turned out to be a delicious way to cook chicken pieces. I do that regularly.

I’ve got a medium BGE. I bought it in 2008 about when I remodeled my kitchen. The two together led me to put on about ten pounds, so let that be a warning to you if you want to make that sort of improvement. The BGE is on a homemade cart on wheels, plenty solid, and I’ve been keeping it in a shed. The shed was damaged in some bad weather, and has deteriorated from there, so it’s been removed along with the old broken patio. The patio has been replaced and a new shed’s on order. The cart is under cover waiting for its new home.

Usually, I eat alone. When I cook, I try to cook enough for several meals. Meat is more of a treat than an every-day thing for me, so please don’t expect a daily post about what I cooked.