cajunrph
Knows what a fatty is.
- Joined
- Dec 5, 2015
- Location
- LBC, Texas
Hello all.
New member. I been cooking outdoors for a long time. The first "pit" I remember us cooking on was a little Hibachi charcoal pit my mother picked up somewhere back in the 70's. It wasn't really BBQ but burgers and hot dogs done on that thing was way different from the boiled hot dogs and fried burgers we had before. And then different was better. We had also one of those square Weber'sque pits after that. Many pits later, a dabble into gassers along the way, one electric water smoker(please don't hold that against me) and now I'm using a Big Green Egg with plenty of accessories, A Pit Barrel Cooker and an Old Smokey Grill. Pretty much can do everything on what I have now. But that in no way deters me from looking at new pits.
I enjoy cooking for a crowd. This mostly occurs when I return home to Louisiana for various holidays. I usually take some of the cooking off my mother's back and grill something outside. Be it chicken wings, burgers, sausage, or bacon wrapped boudin stuffed jalapenos. The latter is always a hit. Easy stuff, no low and slow ribs, pork butt or brisket. Mainly because all my equipment to do that is back in Texas. With the PBC I'll be able to take it with me and do that over there next time and show them some different BBQ.
One of the enjoyments of cooking outdoors is the peace you have when it's just you, the pit, whatever food that is on the pit, be it ribs, veggies or a pizza, and your drink of choice be it alcoholic in nature or just plane ice water. My sister figured it out after a few years of me cooking on each of my return visits to our mothers house. The house was full of cajuns, all talking at the same time. 17 people in the house and 20 simultaneous conversations going on. She walked outside to the quiet of the back porch. There I was, beer in hand, enjoying the breeze tending to the pit. She said that's why I cook, to get away from the noise inside the house. I said "Yep, now sit down and have a beer with your brother." It doesn't matter if I'm alone out there or I have friends and family out there with the pit. We all have a good time, catching up on lost times, planning future events, enjoying our drink of choice and the company at hand. Good times, good food and good memories.
Another of the lures of bbqing for me is the ultimate enjoyment of a job(a job you like to do) well done. You sit down at the end of the cook with your plate and you survey the guest. They are all full and satisfied, complimenting you and thanking you for the invite. Even though your day cooking may have been arguably busier than your normal work day, you are not drained. You may be tired, but not drained. With a smile on your face and a satisfied soul, you are content.
I believe we never should stop learning until the day we die. Learning how to be a better pit master is why I've joined up. I look forward to the camaraderie here and to being a positive impact on the community.
John
New member. I been cooking outdoors for a long time. The first "pit" I remember us cooking on was a little Hibachi charcoal pit my mother picked up somewhere back in the 70's. It wasn't really BBQ but burgers and hot dogs done on that thing was way different from the boiled hot dogs and fried burgers we had before. And then different was better. We had also one of those square Weber'sque pits after that. Many pits later, a dabble into gassers along the way, one electric water smoker(please don't hold that against me) and now I'm using a Big Green Egg with plenty of accessories, A Pit Barrel Cooker and an Old Smokey Grill. Pretty much can do everything on what I have now. But that in no way deters me from looking at new pits.
I enjoy cooking for a crowd. This mostly occurs when I return home to Louisiana for various holidays. I usually take some of the cooking off my mother's back and grill something outside. Be it chicken wings, burgers, sausage, or bacon wrapped boudin stuffed jalapenos. The latter is always a hit. Easy stuff, no low and slow ribs, pork butt or brisket. Mainly because all my equipment to do that is back in Texas. With the PBC I'll be able to take it with me and do that over there next time and show them some different BBQ.
One of the enjoyments of cooking outdoors is the peace you have when it's just you, the pit, whatever food that is on the pit, be it ribs, veggies or a pizza, and your drink of choice be it alcoholic in nature or just plane ice water. My sister figured it out after a few years of me cooking on each of my return visits to our mothers house. The house was full of cajuns, all talking at the same time. 17 people in the house and 20 simultaneous conversations going on. She walked outside to the quiet of the back porch. There I was, beer in hand, enjoying the breeze tending to the pit. She said that's why I cook, to get away from the noise inside the house. I said "Yep, now sit down and have a beer with your brother." It doesn't matter if I'm alone out there or I have friends and family out there with the pit. We all have a good time, catching up on lost times, planning future events, enjoying our drink of choice and the company at hand. Good times, good food and good memories.
Another of the lures of bbqing for me is the ultimate enjoyment of a job(a job you like to do) well done. You sit down at the end of the cook with your plate and you survey the guest. They are all full and satisfied, complimenting you and thanking you for the invite. Even though your day cooking may have been arguably busier than your normal work day, you are not drained. You may be tired, but not drained. With a smile on your face and a satisfied soul, you are content.
I believe we never should stop learning until the day we die. Learning how to be a better pit master is why I've joined up. I look forward to the camaraderie here and to being a positive impact on the community.
John
