New guy here looking to learn more about BBQ and grilling. I still consider my self very new at this and have only recently got into smoking alot more after my wife bought me a PBC for my birthday. The website looks great and full of LOTS of useful information.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Welcome to the Pit! And as luck would have it, the first guy to say hi ( Jerod Broussard ) is known as Dr. Brisket (among other things ) around here ... so you're already in good hands.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
@Wormy
Welcome! Still pretty new myself but these guys have taken my outdoor cooking to the next level. Great site with great folks. The wife calls Meathead my "cult leader".
So sayeth Meathead. So say we all!
Just received the book and signed up today also. I would describe my cooking talent equal to a guy on hockey skates trying to dunk a basketball. I want to learn though and this looks like the place to learn. I will try to be careful landing
Speaking of Brisket in the PBC have you ever cooked one on the grate the entire time or with out suing any foil?
I've never filed a lawsuit against any foil.
I've cooked on the grate when I had a turkey hanging, barked up both sides pretty quick and wrapped. Got her done in about 5.5 hours. Funny, same person I cooked that one for asked me today to cook another this weekend.
I don't have a hard fast rule as for as "never wrap, always wrap." I go by bark. Most get wrapped, but when cooking 4 briskets at one time the humidity will be so high it impedes bark development and some make it to 203-205 without ever getting wrapped. Some of those cooks have lasted 15 hours since I was running 225-240. I plan to do that again this weekend. Turns out a wonderful product.
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 meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit Wormy! We're glad to have you here. Enjoy that new PBC!
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!
Wormy, Welcome to The Pit! You have Now Enrolled in the BBQ Univ! Attendance is Mandatory! I don't know any thing about the PBC other than more than a few members Speak Highly of Them one in Paticular is fzxdoc , Kathryn!
Eat Well and Prosper! From Fargo ND, Dan
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
) around here ... so you're already in good hands.
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