Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Fresh Meat

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Huskee
    replied
    Welcome to The Pit Dougie Fresh! Glad to have you here, thanks for the support. You'll master the elusive burger soon enough.

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

    Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

    Hope to hear & see more from you!

    Leave a comment:


  • Spinaker
    replied
    Welcome to the Pit from the Great State of Minnesota.

    Leave a comment:


  • Jon Solberg
    replied
    Hey there!

    Leave a comment:


  • Breadhead
    replied
    Welcome to the Pit Dougie.

    Leave a comment:


  • Danjohnston949
    replied
    @Dougie Fresh!,Welcome to the Pit, I think you will find if you have a consistent fire (# Coals or Temperature) and a good way to time the cook on each side, usually a little shorter on the 2 nd. Then the other variable is the ambient temperature. Start noting the length of time at various temps and I think your wife will be bringing guests for Your Burgers! Good Luck, Dan

    Leave a comment:


  • smarkley
    replied
    Welcome Aboard Dougie

    Leave a comment:


  • _John_
    replied
    Welcome, I have converted everybody I know to a smoked burger. I do a sweet wood and smoke low until 10 shy of my temp and then sear like a steak. You would swear there is some apple smoked bacon in every bite. Speaking of which I need to start on my own grind...

    Got any rubs/mops/techs to share?

    Leave a comment:


  • fuzzydaddy
    replied
    Welcome Dougie Fresh!

    Leave a comment:


  • mackdaddy
    replied
    Welcome to the pit. Love Carolina pulled pork. Yes, that is Meathead's mantra, "invest in a good digital thermometer".

    Leave a comment:


  • Dougie Fresh
    started a topic Fresh Meat

    Fresh Meat

    New to the pit but have burned my share of a herd. Do a really good S. Carolina pulled pork but can't give my wife a rare to med-rare burger. She loves burgers. Will invest in new thermo as advised.
    Dougie Fresh


Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here