Hello from Western Washington

[Hondarider]

Hi all you grilling men and women. I'm Ken aka Hondarider. I hail from Vaughn WA, having recently retired from my work in Alaska and moved to Washington state. I have started grilling and smoking using Amazingribs.com as my main resource. Gotta say I'm enjoying it and my family loves the results. Hope to hear from you and learn some more good recipes and tricks.

[Jon Solberg]

Hello the HR> Welcome. I'm looking forward to seeing some of your smokes.

[David Parrish]

Welcome to The Pit Hondarider! Excellent job getting your Sig filled out!

We'd like to know more about you. Head over to the General Discussion channel and dive into the mix... Post your latest cook in the Recipes and Techniques channel(with pics!).... Tell us about your latest restaurant BBQ experience.... make yourself at home!

[Huskee]

Greetings Ken, I ride a Honda lawnmower. Actually I walk behind it.

Welcome to The Pit!

[BruceB]

Welcome HR !

Waving at ya from across the water in Des Moines.

[Papa Bob]

welcome from California, what part of Alaska I meet and married my first wife in Anchorage (but that was in a different life) worked and almost went broke in a gold mine about 100 mi. north of Fairbanks on the north fork of the Yukon river.

[David Parrish]

That sounds like an interesting life story. Do tell.

[Papa Bob]

As well as I type it would take me until Chelsea Clinton administration
(really wearded me out saying that) but will try at a later date!!

[Hondarider]

Sorry for the delay in answering, been a while since I logged in. I lived in Fairbanks for about 6 years -- met my wife there. But mostly we lived in Anchorage. The Interior is a tough place to make a living. Really hard going.

[Hondarider]

I took the plunge and smoked my first turkey at Thanksgiving. It was spatchcocked and laid out flat, turned out just great! My wife was afraid it would be "too smoky" but it was not at all. I used the recipes for the process and the rub on this site -- BTY I have been preaching the Gospel of AmazingRibs.com for the past year -- and it was a big hit.

Other successes have been brisket, now always in demand at our house, and pilled pork. I'm still trying to make my ribs "amazing", that may come in due course. I have learned that the bigger and fattier the brisket, the better the result. Still experimenting with sauces too, and now I know that you just can't please everyone with one sauce.

But this smoking is addictive and has become a joy for me. Thank you for maintaining this site, it is truly encyclopedic and a source of inspiration.