Hey!
New here! Just bought a BGE and the "meathead" book. I'm excited to expand my bbq'ing knowledge. I'm located in Napa valley ca, so naturally I'm pretty much a foodie haha!. 32 years young and seriously can't wait to see/share recipes. Cheers!
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.
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 to The Pit CheezZombie. It's great to have you here and thank you for your support! We have a great Kamado forum.
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:
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.
Add the domain AmazingRibs.com to your email safe list. We never spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner (we’d hate to have to pick another person because you don’t answer us)!
CheezZombie Welcome to our little MCS support group! Remember, if you don't post pics, your food wasn't really there. You're gonna have fun, we all do!
> 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
Back there when I was 32 I started smoking meat. It took another 20 years to graduate to the BGE. May you have many happy decades pleasing yourself and those around you!
Hey!
New here! Just bought a BGE and the "meathead" book. I'm excited to expand my bbq'ing knowledge. I'm located in Napa valley ca, so naturally I'm pretty much a foodie haha!. 32 years young and seriously can't wait to see/share recipes. Cheers!
You're a lucky man. You've already hit a trifecta of acquiring products & services (BGE, Meathead's book and joining AR) needed to become an honest to goodness Pit Master, but there's a few hidden secrets you need to find in AR to move you toward mastering your new Ceramic cooker.
Most people that acquire a Kamado cooker have no clue how to tame that beast, none, zero, zilch. We have a Pit member named CeramicChef that's cooked on Kamado's for 20 years. He's owned almost every brand name cooker available during that time and now cooks on the Rolls Royce of Kamado's the Komodo Kamado brand.
He put together many threads/articles about Kamado cooking with the intent of helping new Kamado owners, like you, through the normally long drawn out trial and error learning curve by contributing all the knowledge he has acquired over his 20 years of experience.
I highly recommend you read all of these Sticky threads and absorb all that you can so that you can tame your new BGE quickly.👍 I would read them in a progressive order starting with the oldest 1 first.
Welcome to the Pit. We are happy to have you here. This is a great place to be for Kamado cookers. I would also listen to this guy above me. He knows a thing or two.
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 CheezZombie! Great to have you here with us. I'm not sure I've ever been more jealous than I am of someone who lives in Napa valley....
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