This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.



2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

OK, how do I do this.....

  • Filter
  • Time
  • Show
Clear All
new posts
  • TwoWheeler
    Former Member
    • Jan 2016
    • 29

    OK, how do I do this.....

    .....without it sounding like a Craigslist personal or a 12 Step Program?

    "Hi, I'm TwoWheeler and I like piña coladas, getting caught in the rain...."


    "Hi, I'm TwoWheeler and I'm a food-a-holic".......

    I guess the second one is closer - except that I am not at all repentant about my love of food. I can quit any time, I just don't want to.

    I was brought up in a house where both parents cooked - my mom did the day-to-day and my dad had his specialties (breakfast and applesauce). Pretty much everything was made from scratch from the best ingredients we could afford. My parents even had their own garden. While it was a combination of my mom's devotion to nutrition and economics, it also instilled a belief that food wasn't something you half-ass. (Must have been a pretty potent lesson because my sister cooks for a living).

    I cook because I enjoy it, because I like to know what's in my food, and because it's a way of giving to my friends and family. I just wouldn't feel right saying "Here, I nuked you up a plate of Frankenfood....enjoy..." I also cook because I like doing things the hard way. (More on (moron?) this in a minute....)

    I first got introduced to "real" BBQ by a Cook's Illustrated article on "St. Louis style ribs". I used a cheap-ass Walmart clam-shell charcoal grill, built a fire in the back, rubbed the ribs and threw on a couple of chunks of hickory. I propped the front open with a rock. I was blown away by how well it came out - even with my ghetto setup.

    After that, I bought a Brinkmann smoker, but really didn't know what I was doing (pre-Internet days). I made a few things that came out _ok_ but when it rusted out in fairly short order, I didn't replace it. When it came time for a new gas grill, I went with the Weber Genesis Silver A that Cook's recommended. I got signed up for Weber's email recipe of the week and started turning out some really good stuff. I tried smoking on it, but it was mediocre at best. My wife bought me a WSM for my birthday a few years ago and it's been all downhill from there..... I have a WSM, a new Genesis (also a gift from my wife....I'm thinking she has ulterior motives...) and the Silver A got "retired" to my camp. I also (don't remember why) have a Weber tabletop grill. As you can tell, I'm somewhat of a Weber whore. I'm perilously close to adding a Primo Oval to my "collection" but I promised myself I was going to finish the deck it's going on, first.

    As I said, I like doing things the hard way. I scratch cook pretty much everything, keep bees, make my own maple syrup and homebrew. (I would make my own whiskey -with an e- but it takes too damned long. I'm not doing all the work so that fifteen years from now someone else can drink it....). I dabble in snausage-making, too. I'd really like to get into dried snausages like sopressatta, but the whole "curing" thing scares me a little. As I said, I cook as a way of "giving" to my family and friends, but "salmonella" is not something I'd like to give them. I do almost all my own home repairs and remodeling - although the older I get, the easier it is to just say "screw it" and write a check.... I dabble in woodworking. Used to have a garden and can stuff and may again someday, but put it aside when I dove into remodeling the house. ("The siding project from hell" has eaten most of the last two summers....) I hike, I bike, I ski, I snowhshoe and I run.

    I've been using this site on and off for a while now and was finally "guilted" into joining after making Meathead's bodacious pastrami. Pastrami is one of those things you just can't get around here and I miss it. (Lived in the NYC area when I was a kid).

    Don't have much in the way of knowledge to contribute except this: The legs on a WSM get hot - hot enough to melt into the snow, even though you packed it down. So if you see the temperature on your Maverick plummet, don't go on a tirade about "....the sh*tty thermometer probes failing...." because when you then go outside and see your WSM lying on it's side in the snow, like a sad little R2D2, you'll feel bad that you doubted what the thermometer was telling you.

    Oh, and the username stems from my love of two wheeled things - powered and unpowered.

    Bonus: here is the pastrami above mentioned being carefully monitored by the QC department:

    Last edited by TwoWheeler; January 10, 2016, 07:13 AM.
  • Huskee
    • May 2014
    • 15423
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • 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 me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Awesome intro! I LOLed at the ending. Welcome aboard.


    • Jerod Broussard
      • Jun 2014
      • 9925
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      Welcome and thanks for the support.

      QC department resembles more of a Security Control department.


      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4972
        • Winchester TN
        • Hardware
          Blackstone 36” Griddle.
          Slow 'N Sear Deluxe Kamado & Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0).
          DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney Starters (regular and compact).
          Joule, Instant Accu Slim.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

        Welcome to the Pit.


        • richinlbrg
          Founding Member
          • Jul 2014
          • 1892
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          Welcome, TwoWheeler ! What a GREAT intro!
          You mentioned you grew up in the NY area. I grew up in Pleasantville, about 50 miles north of the city.
          Where are you now?
          And yes, Meathead's pastrami is AWESOME!
          Welcome aboard, and I look forward to learning of your cooks!


          • Fine Swine
            Former Member
            • Apr 2015
            • 192
            • Davidsonville, MD

            2Wheeler....That was a great intro...You Weber whore..Welcome...From a 3wheeler...


            • Danjohnston949
              In Memoriam
              • Dec 2014
              • 4398
              • 1410 9th. St. N, Fargo ND

              TwoWheeler, Welcome to the Pit! I enjoyed you Bio! 👍👍👍 We have a lot in common except I am too stupid to Play with Gas so I use Charcoal mostly Weber Kettles although I have some others! The Gents that preceded me in Welcoming You are some of the Best and Many More Will Follow!
              Eat Well and Prosper! From Fargo ND, Dan


              • _John_
                Former Member
                • Jul 2014
                • 2394

                Welcome and great first post. Looks like that dog could snatch a whole brisket and eat if before you turned back around.


                • TwoWheeler
                  Former Member
                  • Jan 2016
                  • 29

                  Originally posted by richinlbrg View Post
                  Welcome, TwoWheeler ! What a GREAT intro!
                  You mentioned you grew up in the NY area. I grew up in Pleasantville, about 50 miles north of the city.
                  Where are you now?
                  Born in scenic Newark NJ - I'm the odd one out, both my parents and my sister were born in Brooklyn. We moved fro Elizabeth NJ to the Syracuse NY area when I was 7, so it's been a long time and I'm pretty much not a city person. (Never forget the pastrami, though. Any time someone's coming up from downstate, I ask for some. Now I don't have to.)


                  • richinlbrg
                    richinlbrg commented
                    Editing a comment
                    Kinda small world, TwoWheeler. I was born in the Syrcuse area (Auburn), moved as a toddler to Bloomfield, NJ before spending my formative childhood in NY.
                    Again, welcome aboard!
                • TwoWheeler
                  Former Member
                  • Jan 2016
                  • 29

                  Originally posted by John View Post
                  Looks like that dog could snatch a whole brisket and eat if before you turned back around.
                  He could.....but he never counter surfs. Don't know why. He DOES, however, take an intimate interest in anything that comes off the smoker. Much more so than "regular" food, or even anything that comes off the grill. When I'm through, I have to clean everything up, or else he'll keep coming and telling me that "there's meat up there, Y'know......"

                  In Germany, they're called "Metzgerhund" which means "butcher's dog" because they were original used to herd cattle and pull carts. Looks like he got that gene I spades.


                  • TwoWheeler
                    Former Member
                    • Jan 2016
                    • 29

                    Originally posted by Fine Swine View Post
                    .You Weber whore..Welcome...From a 3wheeler...
                    I've actually considered adding a kettle to the list. Since they're fairly inexpensive, I might "just because".

                    By 3 wheeler, I hope you mean the road-going variety, not the death-trap ATV version. There's a good reason they banned those!


                    • Fine Swine
                      Fine Swine commented
                      Editing a comment
                      Nope..It's the banned one..Still riding my 30yr old Honda350X...
                  • _John_
                    Former Member
                    • Jul 2014
                    • 2394

                    not the death-trap ATV version
                    Got my first 3-wheeler for my 3rd birthday and my dad drove cars too old for seat belts, pretty sure they were trying to kill me.


                    • BigBear
                      Former Member
                      • Sep 2015
                      • 657
                      • Dallas-Ft. Worth

                      Welcome to The Pit TwoWheeler . We're glad you're here!


                      • Ernest
                        Founding Member
                        • Jul 2014
                        • 3436
                        • Dallas, Texas
                        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                        TwoWheeler should be the next Gold Giveaway winner. Fantastic Intro
                        BTW, scratch cooking is not "cooking the hard way". It's cooking the RIGHT way.


                        • SteveFromLafayette
                          Former Member
                          • Dec 2015
                          • 118
                          • Lafayette, LA

                          Welcome to the pit TwoWheeler !




                          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                          See more
                          See less