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From the Pacific Northwest
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From the Pacific Northwest
Hey guys, I just purchased meatheads book so I’m redeeming the coupon for the club. I have a 26” Weber kettle as well as a pbc. I started bbqing about 10 years ago with a few hiatuses in between. Everything I’ve learned of outdoor cooking has mainly derived from amazingribs.com so I am grateful. I’m currently testing out different charcoal (I’m about to use b&b briquettes) from using lump. I’m also still trying to perfect the brisket. I’ve been using Jeremy Yoder’s brisket method (mad scientist bbq) in which you wait for the fat cap to complete render to gelatin before you wrap. I’ve yet to be successful. Can’t wait to meet everyone!Tags: None
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Club Member
- Sep 2015
- 7320
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative)
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
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Club Member
- Apr 2016
- 15636
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Welcome to The Pit.
Are you leaving the entire fat cap? Most here trim all but about 1/4" before cooking. Most don't want to eat that much fat anyway, and if your rub is on top of the fat cap, people will lose it when they get rid of the excess fat.
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Founding Member
- Jul 2014
- 4536
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
Welcome aboard! I'm from Western WA myself. Like you, I learned a lot from AmazingRibs, then joined the Pit when it was launched way back when. And what I've learned here has taken my BBQ game to a whole new level. Plus made some great friends!
on the brisket front, I can't help with Jeremy Yoder's method, never read about it or tried it. However, my own method might be helpful to you. I borrow heavily from Aaron Franklin and Meathead, and then refined over the years to this method. I find that it consistently turns out really solid brisket.
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Club Member
- May 2017
- 4268
- North Central Washington
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KBQ C-60
PK360
Thermoworks Smoke
Thermoworks Thermopop
Thermoworks Dot
Welcome to the Pit from the Okanogan Valley of Washington state.
Along with tips, techniques, and recipes about BBQ we have a lot of fun.
If you like music, go to this thread to hear what others are listening to and share what you like.
For jokes, go to this thread.
And here to enjoy some beautiful sunsets.
Go to this thread to post where you work and what your hobbies are and get to know other members here.
We are happy to have you along and looking forward to your participation.
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