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Hello from Pittsburgh!

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  • cdarv
    commented on 's reply
    Thanks so much @Huskee!

    I went through it and did most of it by now. let me know if I missed anything!
  • Huskee
    replied
    Welcome to The Pit cdarv! I look forward to learning more from you than I can share!

    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:

  • cdarv
    commented on 's reply
    I'll check it out! Thanks!
  • Danjohnston949
    commented on 's reply
    cdarv, Thanks for the Like! I recently acquired a Weber Performer Deluxe(propane igniter) on a cart and a S 'n S I love both of them! You can see my Post and Rating on Amazon it went up on Monday! Dan
  • David Parrish
    commented on 's reply
    Trust me, I know about having to pay the bills =)
  • LA Pork Butt
    commented on 's reply
    Some of the best chickennInever tasted was on a split 55 gal drum.
  • Danjohnston949
    replied
    cdarv, Welcome to the Pit! You are going to like it Here! I learn something every day! 👍👍👍👍👍. Have Fun, Dan
    • 1 like

    Leave a comment:

  • cdarv
    commented on 's reply
    Hey thanks! I'm a big fan of the SnS concept by the way. i might be getting a setup for it soon with a weber 22" (although i should probably wait until after winter)!

    As for the industry switch, i actually still do cater on the weekends, but i had a very good opportunity to make an industry switch (pays the bills, heh). One day I may go back into cooking as a business owner, but that will probably be after i pay down the rest of these school loans!
  • cdarv
    commented on 's reply
    Right now i have a Masterbuilt Electric (i know, i know!). I'm either going to be getting a weber 22", and/or converting a 55 gallon drum into a horizontal smoker setup, now that i have the charcoal bug in me.
  • David Parrish
    replied
    Welcome cdarv! We're glad you're here. Why did you transition from restaurant to office work?
    • 1 like

    Leave a comment:

  • LA Pork Butt
    replied
    Welcome to the Pit! It is great fun.What are you cooking on? I cook on a BGE and when visiting my son a 26" Weber Kettle. At my son-in-law's it is a Joe Jr. I have the fever, too.
    • 1 like

    Leave a comment:

  • Jon Solberg
    replied
    WELCOME! Looking forward to learning from you! Looking forward to seeing pics of your cooks and such!
    • 1 like

    Leave a comment:

  • cdarv
    started a topic Hello from Pittsburgh!

    Hello from Pittsburgh!

    Hey All,

    This is an apply named *amazing* site, and i'm excited to be a part of the club. Already I've gotten my money's worth with the seminars and information.

    A little about me:

    I'm a graduate of Pittsburgh's Culinary Institute (Le Cordon Bleu), and have worked everywhere from a AAA 5 Diamond Restaurant, to wedding catering and ala carte. Currently I work an office job during the week, but I've gotten barbecue fever over the past year.

    I've been having a lot of fun trying different things with ribs, brisket, etc., and look forward to interacting with you all!
    Tags: None
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Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

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