Hello Amazingribs.com world!

[41i5h4]

I'm 41i5h4, a lady-griller living in Eastern Canada. I have been grilling for ~3 years, but only really got serious about it (read: stopped burning the ass off of everything) over the past 6 months after I found amazingribs.com. I have a Classic Kamodo Joe that I love like it's my child. My main go-to for grilling is pork shoulders and burgers, but I ventured into the world of brisket about a month ago, and I am never looking back. I just picked up my next brisket this morning from the market! Montreal smoked meat, or texas brisket? Decisions, decisions....

PS. I'm also an avid Jeeper. Due to my love of food and jeeps my better half has suggested the pit master name Jeepeeg (oo). Whadayall think? haha.

[Jerod Broussard]

Welcome!! Burning the rear end off everything ain't all that bad. Lotta microbial contamination possibilities from that end.

3 Briskets. One to smoke, the other to cure and make pastrami. The 3rd gets curing when you consume all the pastrami in one day.

[Nate]

Welcome from Indiana

[DWCowles]

Welcome 41i5h4

[FireMan]

Welcome aboard! Jeepeeg is much easier to pronounce! The other, well, I think you just might be called 41. Curious, can't say l have heard of Montreal smoked meat. Explain please. Hey, anyways, enjoy the ride!

[rip1877]

Im guessing it as 1337 version of Alisha, but that is my nerd brain talking....

[41i5h4]

Curious, can't say l have heard of Montreal smoked meat. Explain please.

Montreal smoked meat is similar to pastrami but more savoury. Smoked meat sandwiches with a dark rye bread, sauerkraut, and yellow mustard are a Quebecois/Canadian deli-cacy. (see what I did there!)

[Thunder77]

That sounds like the perfect sandwich to me!

[LA Pork Butt]

Welcome to the Pit! If lulu understand your love of your Kamado Joe - I have a BGE.

[Huskee]

Welcome to The Pit 41i5h4! It's nice to have you here with us. Congrats on nailing the brisket! Let me know if you for sure want your username changed.

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:

1. Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
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Hope to hear & see more from you!

[Thunder77]

Welcome to the Pit! Nice to have another Lady here!

[Stevo]

Howdy from central Texas!

[Danjohnston949]

41i5h4, Welcome to The Pit! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Lots of Komado Users Here they have even organized a Support Group? On the HomePage Schroll Down until you come to Grills and Smokers below that heading there is Ceramic Listing! I am sure CeramicChef, Breadhead and the others would be Glad to Have you join them!
We Weber Users being the fine upstanding BBQ'rs We Are! are not in Need of Support?
Just the occasional Sympathetic Ear!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[FireMan]

41, I haven't heard or seen the word Québécois in quite awhile, cool. As for the sandwich, l'd be interested in a more savory pastrami. That sandwich definetly has a European side to it. I grew up calling the rye, pumpernickel. My wife (a Minnesotan ) could never get used to my usage of the word. The sandwich sounds very much like what I used to eat. I think l'll have to give it a go again.

[fuzzydaddy]

Welcome to The Pit 41i5h4! We're glad to have you. If you have any pictures of your cooks we would love to see them. See you around!

[jharner]

Welcome to the pit, enjoy the Wikipedia of BBQ.

[Jon Solberg]

Great to have you!