Hello, all!


 
Rusty James

Rusty James

TVWBB Emerald Member
I find it strange that I am posting on a BBQ forum, because I usually post on computer and car detailing venues, but my new Weber grills have intrigued me so much that I had to join up here. I am no stranger to cooking-out (a southern term for barbecuing), but I am new to Weber products, and I look forward to learning all I can from you seasoned folks.

I am very familiar with Carolina pork BBQ, but I hope to be able to cook up some Texas, Memphis, and Kansas City fare, too, as well as favorites from other areas.
 
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Welcome to the forum Rusty. This is a great place to learn about Weber cookers. Enjoy the great food you will be cooking.
 
Thank you all for the great welcome!

For what it's worth, I am from the southern Piedmont region of the state, and there are a lot of mom & pop BBQ joints to enjoy. I guess you could say the pork around here is western-style (similar to Lexington-style) cooked over hickory coals and served with a ketchup-based sauce. Down east, they cook their pork over gas and serve it with a vinegar-based sauce. Both taste very good, although I am partial to the hickory-cooked meat myself.

I smoked a picnic inside my 18" kettle recently (before I got the dedicated smoker), and it turned out very well.
 
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