John from Sydney
Just a quick hello from Sydney.
I look forward to expanding my knowledge and skills re smoking meats, dry rubs and slow cooks.
Our family has renamed the day after Saturday as Smoking Sunday and all enjoy our end of the week treat.
I vary our meats each week and in the past month have dry rubbed and slow cooked and smoked, pork knuckles, chicken pieces, a delicious lamb shoulder and beef rump.
Although they have all been plate licking meal I cant wait to read other peoples ideas, recipes and get some more ideas from the knowledgeable people on this site.
Thanks for your acceptance.