- Dec 19, 2015
- 5
- 11
Hi everyone, I have been visiting your site often over the last few months and have really found it a very helpful and very friendly site! I am proud to be a member rather than a visitor! I live in the North Metro Atlanta area in Georgia and have been grilling and smoking for many years. I am still a novice at best, which is why I wanted to join, so that I may be offered your advice and also give thanks for your help and ideas. Kinda felt like I owe ya'll that! :)
As far as equipment I have a large Weber kettle grill, a Weber gas grill, and a new MBS 40" that replaced my 6 year old 30" MBS (which I still can't bear to toss, even though she doesn't heat up and the display doesn't work....One of those I'll get around to projects I guess.) Anyway, I am presently smoking a whole pork loin, which I brined in apple juice and seasonings and have since rubbed with a Datil pepper and burgundy mustard (Thanks to Dutch for the mustard idea!) and some Kansas City rub. I am making for a party tonite, so wish me luck! Again, thanks for all the help and look forward to visiting often!!! Harryman
As far as equipment I have a large Weber kettle grill, a Weber gas grill, and a new MBS 40" that replaced my 6 year old 30" MBS (which I still can't bear to toss, even though she doesn't heat up and the display doesn't work....One of those I'll get around to projects I guess.) Anyway, I am presently smoking a whole pork loin, which I brined in apple juice and seasonings and have since rubbed with a Datil pepper and burgundy mustard (Thanks to Dutch for the mustard idea!) and some Kansas City rub. I am making for a party tonite, so wish me luck! Again, thanks for all the help and look forward to visiting often!!! Harryman
