mrt
New Member
Posts: 3
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Hey
Mar 19, 2014 19:34:32 GMT 10
Post by mrt on Mar 19, 2014 19:34:32 GMT 10
Hi Also here after being coerced by Mick Looking forward to the new group. I love my Weber. But I also love my oven. And my pressure cooker. And my other bits and pieces. I'm looking forward to a forum where the WSM is not the only place to cook a leg of lamb... Matt
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Hey
Mar 19, 2014 21:06:16 GMT 10
Post by percelq on Mar 19, 2014 21:06:16 GMT 10
Still love your oven?
Oh damn...... that sux nuts
Welcome (-:
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Hey
Mar 19, 2014 21:59:31 GMT 10
Post by smokey on Mar 19, 2014 21:59:31 GMT 10
Heyyy, Its an invitational, Show us your "Oven: skills snookems
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Hey
Mar 21, 2014 21:53:25 GMT 10
Post by captaincook on Mar 21, 2014 21:53:25 GMT 10
And still they keep coming Welcome Matt - always wanted to say that. Good to see you here.
Phil
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Hey
May 12, 2014 15:05:55 GMT 10
Post by chrisg on May 12, 2014 15:05:55 GMT 10
Hi, I agree, I bbq a lot but the oven and other means of cooking get a workout as well Thing is most anything can be adapted from the oven to the BBQ, not everything Q cooked is going to be accepted indoors Cheers
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Hey
May 12, 2014 15:19:28 GMT 10
Post by smokey on May 12, 2014 15:19:28 GMT 10
I think it's called freedom,,, I do both and both are entwined so why not flaunt it
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Hey
May 13, 2014 8:59:08 GMT 10
Post by Gus65 on May 13, 2014 8:59:08 GMT 10
I'm looking forward to a forum where the WSM is not the only place to cook a leg of lamb... Matt A Pro Q will work just as well as a WSM. Welcome, you'll enjoy it. Great atmosphere, friendly people, no agendas, good advice. Making us all better at what we enjoy. Angus
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Hey
May 13, 2014 14:44:13 GMT 10
Post by bill44 on May 13, 2014 14:44:13 GMT 10
Well depending on the style of the meal I use the Kettle or the Spit, bone in or bone out depending, as I said, on the meal. Even cut it up and do skewers on the Hibachi.
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