Hello from Geldrop, The Netherlands

[RayNL]

Hello to all,

Just joined after reading the MEATHEAD book and making the Last Meal Ribs. Thank you very much Meathead for that book and that recipe, I enjoyed them both a lot!

I have been grilling on a Weber 18 inch for over 20 years, a couple of years ago switched to the 22 inch one, and last year started my low and slow adventures with a Weber iGrill2 thermometer and a Slow 'N Sear. I guess you could say I just started with real BBQ, so lots to learn and looking forward to it :-)

With Thanksgiving coming up the next mission is to find a really good turkey recipe. Last time I made a smoked apple brined turkey which we really enjoyed, but tips for the best turkey recipe are very welcome.

Looking forward to become part of the club.

[Draznnl]

Welcome from Chicagoland.

[58limited]

Welcome!

[DavidNorcross]

Welcome from Virginia!

[mcook2201]

Greetings and welcome from North Carolina.

[Skip]

Welcome from Minnesota.

[bbqLuv]

Hello from NW Oregon, USA.
Look forward to the influences from the Netherlands.

[Henrik]

Welcome to the pit! Great with more Europeans signing up! Looking forward to your posts!

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas, USA!

This is the Turkey Brine I use.

1 gallon plus 6 cups of water
1 cup of packed dark brown sugar
1 cup of kosher salt if the Turkey already has a salt solution, otherwise 2 cups
2 oranges quartered and squeezed
​​​​​​2 cups of cranberry juice
3 bay leaves
2 tablespoons of whole pepper corns
1/2 cup of Southern Comfort liquor

Brine for 8-24 hours

[RayNL]

Thanks for sharing that

[STEbbq]

[RonB]

Welcome to The Pit.

[DogFaced PonySoldier]

Welcome from OOOOOOOHHHHHHHHKlahoma.

[Donw]

Welcome from Maryland

[Whiskeyman53]

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

[ScottyC13]

Welcome from Massachusetts