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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

    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?

    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.

    Leave a comment:


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

    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!

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