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cbrown - houston-

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    cbrown - houston-

    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

    #2
    Welcome to the Pit from Dallas, Texas!

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      #3
      Welcome to The Pit Craig.

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        #4
        Yes, the credible Meathead ! Glad to have ya with us, eat good & have fun!

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          #5
          Greetings and welcome from North Carolina

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            #6
            Welcome from Oz, you will like it here

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              #7
              Howdy from Kansas Territory, Welcome to Th Pit!

              Lookin forward to learnin along with, an from ya!

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                #8
                Welcome from Virginia!

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                  #9
                  Welcome to the pit from Southern Illinois!

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                    #10
                    Hello from NW Oregon

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                      #11
                      Welcome from Minnesota.

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                        #12
                        Welcome to the pit from the bbq capital of New England, Massachusetts.

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                          #13
                          Welcome from Maryland

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                            #14
                            Welcome from the California Delta.

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                              #15
                              Welcome from north Texas. Have fun.

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