Hey guys- been using amazing ribs for a while, figured I'd check out the pit master club. I'm a family Nurse practitioner in Chicago, working with underserved communities. Used to be in the performing arts, which was fun until it wasn't. When I went back to school, I began to develop my cooking skills, and it became my new creative outlet. Father in law bought us a cheap offset as housewarming gift, and I made a lot of lousy bbq. Upgraded a few times since then- got a Weber performer and a WSM. Just upgraded to a Chubby 3400, been having a lot of fun with that. Looking forward to exploring some new ideas on what can be made with fire under the sun. Outside cooking is by far my favorite, and grill day is my dog's favorite day!
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
> 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 (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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