Hey all, I'm Dan. I've been leeching information from this awesome site for a couple months after I got the Slow 'N Sear for my 22" Weber kettle grill. So far I've made the pulled pork and the Last Meal ribs. I don't usually pay for website access to sites like these, but the results with the pulled pork and those ribs changed my mind. I hope I can learn some cooking secret techniques here so glad to be on board.
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Welcome and thanks for the support!!
I'm in soggy east Texas. -
Thanks, glad to be aboard. I'm in Austin where we need the rain. My dog doesn't like all this thunder and it'll be tricky maintaining 225F in this weather.Comment
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Welcome to The Pit Dano! Welcome to The Pit! I know a lot of folks who normally wouldn't do forums much less pay, but like you say sometimes the info proves so valuable. Plus, the monthly cost doesn't simply go in someone's pocket, it helps keep the free part of the site free. Win-win!
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. This will help you learn your way around so you can get the best experience from our forum.
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!
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Welcome to the Pit! There is a lot to learn.Comment
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Welcome to the pit, Wikipedia of BBQComment
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Welcome to the addiction!
Live in Schertz but work in Austin 3 days a week.Last edited by jecucolo; March 9, 2016, 08:47 PM.Comment
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HOWDY! I not any where near Texas. Welcome! Enjoy!Comment
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Welcome to the Pit. We are glad your here.Comment
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Hey thanks for the warm welcome everybody. Glad to be here. I'll get to work on that homework assignment as soon as spring break is over
I work for a school district so we get that week off, so time to cook another batch on the SnS.
Last edited by Dano; March 10, 2016, 05:39 PM.Comment
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