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  • LA Pork Butt
    replied
    Welcome to the Pit!

    Leave a comment:


  • SaturdayShoppe
    replied
    Hello Matt L ! You must have some interesting experiences. Both comical and not so comical.

    Leave a comment:


  • dillywe
    replied
    Welcome Matt... I grew up in Savannah and currently live in Chattanooga. Go Braves / Dawgs / Hawks / Falcons!

    Leave a comment:


  • Matt L
    replied
    Wow, thanks for the warm welcome y'all.

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  • DWCowles
    replied
    Welcome Matt L

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  • Huskee
    replied
    Welcome to The Pit Matt L ! Great to have you and thanks for your support.

    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:


  • fuzzydaddy
    replied
    Glad to have you here Matt L!

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  • Jerod Broussard
    replied
    Cool deal on the job. It seems I'm a part timer on a quite a few things these days.

    Welcome and thanks for the support!!

    Leave a comment:


  • JohnF
    replied
    Welcome Matt.

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  • BigBear
    replied
    Welcome to The Pit Matt. We're glad you're here. What a cool job! You'll definitely get some great ideas here to help you both professionally and personally.

    Leave a comment:


  • Danjohnston949
    replied
    Matt L, Welcome to the Pit! I think you are in the Right Place Now! This Site is like a Culinary University only the Tuition is Reasonable! There are Many Gourmet BBQ Chefs here.
    Meathead, the Pit Boss and the Moderators are all approachable and accomplished! Eat Well and Prosper!
    From Fargo ND, Dan

    Leave a comment:


  • MBMorgan
    replied
    Welcome to the Pit, Matt ...

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  • Matt L
    started a topic Hello from the ATL

    Hello from the ATL

    Hello all, my name is Matt Lewis and I'm excited to continue my personal growth in the great field of barbecue arts. I'm a freelance chef, and part of my job is throwing barbecues for clients so I'm always game to learn more and constantly hone my craft.

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