Howdy from SE Florida

Discussion in 'Roll Call' started by dogboa, Dec 24, 2013.

  1. dogboa

    dogboa Fire Starter

    I've been browsing this morning and decided to join. My main interest is curing meat as I already do my share of smoking and grilling. I'm an advocate of wood and hardwood charcoal for both. Gas I reserve for the jet cooker for crawfish boils, steaming crabs and getting CI pans screaming, white-hot for blackening. My present equipment (besides the jet cooker) is limited to a 22.5 weber kettle with rotisserie and pizza oven kit, an el cheapo stick burner and a large Egg. My wife and I do quite a bit of Cajun cooking and twice a year make homemade andouille and tasso. I've been known to do the occasional shoulder, butt, ribs and brisket. SE Florida is home to a very large Cuban community and whole hog in a Caja China (Cajun microwave elsewhere) is something I'm familiar with. When it comes to cooking, I have one serious pet-peeve, overcooked seafood!  
  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   




Share This Page