Welcome!


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.

Announcement

Collapse
No announcement yet.

Greetings from Altadena

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Greetings from Altadena

    Hi. This is Roc from Altadena (just up the hill from Pasadena in So Cal). Joined the Pitmaster Club in July, but just
    getting around to introductions.

    I've been cooking since the mid-1970's when I was putting myself through college working as a grill cook at
    the Old Ox restaurant in San Diego (we were cooks back then, not chefs!). Knocked out a couple hundred
    steaks, chops, etc each night back in my prime. Hung up my professional tongs when I went to graduate
    school, but remained a passionate cook, and have the reputation for grilling anything, anywhere, anytime.

    Lusted for real BBQ over the years and finally bought a modest propane smoker a few years back. Still having great fun
    experimenting and trying new things, taking great advantage of all the wonderful resources offered by AmazingRibs.com.
    Thanks, Meathead! Latest obsession has been to get back to grilling with real wood, so I bought a Buckaroo Chunk Wood grill
    from Tom King in Lompoc, CA. Great compact grill with some really nice features that fits nicely in our
    cozy backyard. Finally getting those wonderful wood flavors on the steaks and chops again. Lots of nice compliments
    from the neighbors from the aromas, too.

    Looking forward to reading more from all the other members, especially any who are in the LA and Pasadena area.

    #2
    Welcome and thanks for the support!!

    Think just about everyone back home worked in restaurants to get through college at some point. Not sure how I would have made it without waiting on tables.

    Comment


      #3
      Hey Roc, welcome!

      Comment


        #4
        Welcome Roc! Gald to have you here, and thanks for the support. Better late than never saying hi. I cleaned banks for almost 5 years at night through college, and worked as a student in the hospital I still work in. I also had a gig as a student teacher at the college I attended. Oh, we all have those stories of "back when..." don't we?

        When you get a minute, check out Pit Boss' Welcome & Announcements channel, if you haven't already, but also check out the tips posts in that channel. These will help you set up your signature, navigate around and also learn the best way to post some nice big pictures here of your equipment, your thermometer(s), and your cooks. Enjoy!

        Comment


          #5
          Thanks! Will do.

          Comment


            #6
            Welcome to the Pit! I did some restaurant work in San Diego, in boot camp I was the personal gopher for the DI table, I ran a lot and got hit with a lot of coffee jugs.

            Comment


              #7
              Originally posted by John View Post
              Welcome to the Pit! I did some restaurant work in San Diego, in boot camp I was the personal gopher for the DI table, I ran a lot and got hit with a lot of coffee jugs.

              All double time I hope. lol

              Comment


                #8
                Welcome to The Pit theroc! So riddle me this, how do you cook a couple hundred steaks in a few hours and get them all the correct doneness?

                Comment


                • theroc
                  theroc commented
                  Editing a comment
                  Hi Pit Boss.
                  We used a lot of tricks to manage the cooking. First, we used different cuts for different degrees of doneness. It was all sirloin: Baseball cuts for rare, triangle cuts for medium-rare, and strip cuts for medium and up. Next, we would utilize different temperature zones on the grill for different degrees of doneness. We also used the different zones to make sure we could cook steaks from the same order in the same amount of time so all of the order would go out at the same time. Finally, we'd move steaks around within zones to keep track of where they were in a cook. Ultimately, we constantly tested for doneness by feel.
                  Wow - this all sounds really complicated to me now! It was a little intimidating at first, but it didn't take too long to get in a zone.

                • David Parrish
                  David Parrish commented
                  Editing a comment
                  That sounds like a lot of great experience. And so it's true, they give the worst cuts to the well done folks.

                #9
                Originally posted by Pit Boss View Post
                So riddle me this, how do you cook a couple hundred steaks in a few hours and get them all the correct doneness?
                Oh, yeah Fri night at the Parrish house is approaching. Lol...

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                Compact Powerful Sear Machine For Your Next Tailgater


                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order


                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker



                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts


                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special


                Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order


                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read our†complete†review


                The Pit Barrel Cooker May Be Too Easy


                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them