Hi,

New member from the UK here. I've been cooking BIR for a little time now, maybe a year or so.

It still amazes me the results you can get at home with just a little prep and understanding of the techniques. Still have much to learn so I'm looking forward to checking out this site, looking for inspiration and that "secret ingredient" we all seek, that will propel my dishes to the next level! (I know that no such ingredient exists of course, but you have to dream don't you).