Hooked on BBQ


 
M

Michael C

New member
Hey everyone. My Name is Mike. 1st time on any Forum ever. Hope I don't mess up. Been grillin since 1977. Started with a 22" Kettle with wooden handles. When the legs fell off bought a 22" One Touch. Wore out the bottom leg welds sweeping ashes. Then Bought a 22" One Touch Gold with a Rotisserie Ring. Love it. Cooked a 22 lb Turkey on the Rotisserie Spit for Thanksgiving. Was great! I also have a 18.5 WSM, Smoky Joe, Jumbo Smoky Joe. But my pride and joy is my Weber Ranch Kettle. My family calls it the MOAB, "Mother of All BBQ's. Have cooked 80 Cornish Hen halves, not all at once though. 15 Tri-Tips for a wedding. Also did a 14 lb Brisket on the Ranch Kettle. Turned out my best Brisket! As you can guess I'm hooked on charcoal and wood smoke.

Have been using the VWB website for years, now glad to join you in the Forum. Good cooking!
 
Welcome to the site Michael. This is the first and only forum that I'm a member of. I'm excited to see some of your cooking so start posting cooks and pictures. Would really like to see that MOAB in action. Have you ever heard of the actual town of MOAB in Southern Utah?
 
I got it very very cheaply. I had been renting it for years to to big cooks at church events. Local rental yard owned by a good friend would rent it too me $50 bucks a weekend. They eventually went out of business and asked if I wanted to buy it. Wanted $600. I really didn't have a place to store it, and said no thanks. Eventually they offered it to me for $200, and I couldn't pass that up. So, I had to lay a cement pad and put up a BBQ canopy. No I can go big! Love it.
 
Yes MOAB is very popular with Mountain Bikers which I am one. Unfortunately have never been there. Would like to someday.
 
London Broil on a Himalayan Salt Block. My wife bought be a 2" thick X 8" X 12" salt block. Used it last week on my 22" One Touch Gold for the 1st time. Cooked a Spatchcocked 4 lb Chicken. It was great!. Just cracked pepper, fresh rosemary, thyme, oregano, and parsley. Salt block placed on the grill over spread out medium coals with the chicken bricked under a cooking sheet to press it down on the salt block. Was very tasty and crispy skin. Some salt imparted to the skin and any exposed meat. This salt block thing is a hoot!
 
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