New member here from Southern New Jersey.....joined to gain insight before our local competition at the lake (we call it Smoke On the Water). Thighs, St. Louis Ribs, and Mac and Cheese. Learning a lot about thigh preparation....rub, leave bone in/out, and whether I cut the thighs like they do on TV. A competition smoking crew will be our judges. Anyway...glad I joined...I'll soak up the information.
Weber Smokey Mountain (18")
Weber Kettle Grill
Last edited by RedRub RedRub; October 16, 2015, 11:07 AM.
@Red Rub
Red Rub; Welcome to the Pit! Enjoy yourself and I am sure you will get some help on Competition Smoking from some of the Members! 👠Dan
Thanks Guys. Getting things ready for tomorrow. Starting with a good IPA to get my mind right. Also, Pit Boss....the name RedRub RedRub wasn't a mistake....it was a weak reference to the classic movie The Shining. "Redrum Redrum" I'm probably aging myself with that one. Enjoy the weekend.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit RedRub RedRub! Glad to have you here. Hope you do well in the comp! I am very hungry as I'm typing this and thinking about chicken thighs, ribs, and mac n cheese is pure drooly torture.
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!
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