cbrown - houston-

[craigbrown]

long time user, recent member. I started with an Oklahoma Joe offset smoker and them moved on when it finally rusted out. I got introduced to competition BBQ by hanging around with the Pork Fiction BBQ team from Oxford. I have refined my techniques using a G2 Chubby Backwood Smoker. My favorite things to cook are Brisket, Boston Butts & Baby Back Ribs . I have used the recipes on this site for Spatchcock Turkeys. I have used Meathead's Memphis dust and adapted his Brisket rub to have a bit more kick. Steaks and Chicken on a blaze gas grill. quality and consistency has notably improved since adopting the reverse sear method.

I have used his reviews on thermometers and purchased the fireboard and themapin. I really like the articles on the science of cooking. I view the advice and recommendations on this site as very credible

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[RonB]

Welcome to The Pit Craig.

[FireMan]

Yes, the credible Meathead ! Glad to have ya with us, eat good & have fun!

[mcook2201]

Greetings and welcome from North Carolina

[Stuey1515]

Welcome from Oz, you will like it here

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with, an from ya!

[DavidNorcross]

Welcome from Virginia!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[bbqLuv]

Hello from NW Oregon

[Skip]

Welcome from Minnesota.

[Whiskeyman53]

Welcome to the pit from the bbq capital of New England, Massachusetts.

[Donw]

Welcome from Maryland

[ofelles]

Welcome from the California Delta.

[Soonerpop]

Welcome from north Texas. Have fun.