Hi all! I'm a long time lurker, and finally joined The Pit today. I've used a handful of Meathead's recipes on my gas grill, and in the kitchen, but tomorrow my new PBC will arrive, just in time for my birthday. Meathead's book is due next week, as well. I'm eager to learn all I can and looking forward to cruising the forums
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
> 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
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 (Girl on Grill)! Nice to have you here, thanks for joining up and popping in to say hello! Congrats on the new PBC too, you'll have to share some bragging pics of that shiny beauty and your first cook on it.
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!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Welcome to the Pit (Girl on Grill) , Mona. I'm greatful you joined the Pit. Because we need more women here!!! Some of our finest Pit members are women. CandySueQ , fzxdoc and Karon Adams all are MAJOR contributors to the Pit. They all have different skill sets but in many ways they outshine most of the guys.
I would HIGHLY recommend that you cozy up with fzxdoc before using your new PBC. She seems to be the Queen Bee of that particular cooker, and has probably forgot more about using that cooker than most people will learn in their first year of trying to tame the PBC.👍
Again... Welcome aboard!
Last edited by Breadhead; June 23, 2016, 06:27 PM.
Welcome to the Pit, my sister. There are many good, good folks here that can help you with most anything "Q." I think you will enjoy your PBC. I don't own one currently, but that will change this fall(I hope!). Good luck, and, good cooking from all of us here, in Houston, Alaska.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome aboard (Girl on Grill)! A new PBC and Meathead's book are great birthday gifts, and happy birthday Mona! We're glad you're here and ask any questions you may have. We're always glad to help.
Cooker('s) -
At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!
At the Camper (seasonal);
Weber Kettle w/SnS
Weber Smoky Mountain w/Cajun Bandit Door
Accessories -
Maverick ET733 dual thermometer
Weber Rapid Fire charcoal starter
Horse Blanket to cover the offset when the temps drop. Fits like a glove!
Fuel -
Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes
Welcome! I love my PBC, and this site has really chopped years off of my learning curve.
Make sure you subscribe to the PBC sub-forum, there is a large community that can quickly help with any cook you are trying out or issues you are having. Also, a couple must-read before you commit to cooking the main course for a birthday party (*cough* ) are the lighting instructions sticky and the cook times sticky. Those coupled with Noah's videos will have you drooling and sending everyone out to buy a PBC in no time.
Again, welcome to the pit, and don't hesitate to ask questions. I've never seen anyone post anything but helpful and positive replies, huge credit to the pit community and the moderators.
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