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Greetings from Orlando

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  • McMastodon
    Former Member
    • Sep 2016
    • 5

    Greetings from Orlando

    Hello people of the universe! I can't say enough about this community and how it has made me into an amazing 'Meat Master'

    I live just outside Orlando, work all around the country in aviation and I'm an avid musician. I have a future wife who is always impressed with the delicious meats in which I bestow upon her thanks to Amazingribs.com!!


    So, I have been using this website for awhile now. I used it a few years ago to smoke some ribs on a commercial size smoker at a house I was renting and they came out amazing!

    Fast forward to about 2 months ago when I purchased my first charcoal grill(Webber 22" Kettle). Up to that point, I either didn't own a grill or had a cheap gas grill that I only cooked burgers on.

    I remember how much information was on this website and it only took me a few seconds to find it.

    I have purchased thermometers(Thermapen,ChefAlarm), meats, the Slow 'n Sear and other products based off of the recommendations of this website.

    I wanted to thank everyone who runs the website and puts in their time to make this what it is. I purchased Meathead's book and became a member in hopes that my $ will further this great cause.


    Up until I found this website, I had only ever grilled burgers, and the occasional steak. (albeit, not a properly cooked, reverse sear, steak)

    Here's some pics to share what I've done so far. THE best Ribeye steak I have ever had, and a pork butt that rivaled the local 4Rivers BBQ here in Orlando. Click image for larger version

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  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3207
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    You're obviously off to a great start! Welcome to the U of Q!

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9709
      • Smiths Grove, Ky
      • 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.

      #3
      Welcome McMastodon

      Comment

      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4957
        • Winchester TN
        • Hardware
          Slow 'N Sear Deluxe Kamado.
          Slow 'N Sear Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney starters (regular and half).
          Joule.
          GrillGrates, GrateGriddles.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks)
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

        #4
        Welcome to The Pit McMastodon. It's great to have you here and thank you for your support! Wow, you've had some great cooks, great bark on the butt, and thank you for the photos!

        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)!

        See you around The Pit!

        Comment

        • FireMan
          Charter Member
          • Jul 2015
          • 7674
          • Bottom of Winnebago

          #5
          You bad! You bad! It is great to see your Q'n mojo working with all the enthusiasm you have. Welcome aboard & enjoy the ride!

          Great pics also!

          Comment

          • tbob4
            Charter Member
            • Nov 2014
            • 2289
            • Chico, CA
            • BBQ's
              _____________________
              California Custom Smokers Intensive Cooking Unit
              California Custom Smokers Meat Locker
              Santa Maria Grill
              Vision Grill

              Beer
              _______________________
              Sierra Nevada IPA

              Wood
              _______________________
              Almond
              Oak
              Madrone
              Cherry
              Peach
              Apple

            #6
            It looks delicious so I have a question - what sauce did you finish the pork with? Definitely dark on the bun and it looks great. Not overly sauced but moist looking.

            Comment


            • McMastodon
              McMastodon commented
              Editing a comment
              I originally made them without sauce, so I wouldn't be distracted by sauce. But, the second batch of sandwiches were made with Stubs Spicy.
          • MBMorgan
            Club Member
            • Sep 2015
            • 6191
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
              > Pit Barrel Cooker (gone to a new home)
              > WeberQ 2000 (on "loan" to a relative)
              > 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
              > Thermoworks IR-GUN-S
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

              > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            #7
            Welcome aboard, Orlando ... from Colorado.

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 5347
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              #8
              Welcome to the Pit! It appears you are a good student.

              Comment

              • Thunder77
                Founding Member
                • Jul 2014
                • 2747
                • Halethorpe, MD
                • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                #9
                Great looking food! Welcome to the Pit from, Baltimore, MD.

                Comment

                • Ribber
                  Former Member
                  • Jun 2016
                  • 161
                  • Central Florida

                  #10
                  I'm just up the road a bit. I call Eustis Mt. Dora Tavares Leesburg home. They all run together. Welcome and great looking food!

                  Comment

                  • Dfusco
                    Club Member
                    • Sep 2016
                    • 28
                    • North Carolina
                    • When all else fails, Fire up the grill

                    #11
                    Welcome, now I'm hungry looking at that great looking food....

                    Comment

                    • edible hen
                      Club Member
                      • Feb 2016
                      • 185
                      • Yoder Durango 20
                        Maverick ET-733
                        Maverick Pro Temp

                      #12
                      Welcome from Tallahassee McMastodon

                      Comment

                      • Danjohnston949
                        Former Member
                        • Dec 2014
                        • 4419
                        • 1410 9th. St. N, Fargo ND

                        #13
                        @McMastadon, Welcome to The Pit! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! You might want to Look into a S 'n S (Slow and Sear) for your Weber it will convert it to a Great Smoke! Add a dual probe leave in Thermometer such as a Maverick et732 or et733 and an Instant Read Thermometer such as a ThermoWorks MK 4! You will be able to compete with anyone! Your current Cooks look great!
                        Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

                        Comment

                        • Huskee
                          Pit Boss
                          • May 2014
                          • 14980
                          • central MI, USA
                          • Follow me on Instagram, huskeesbarbecue

                            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                            Smokers / Grills
                            • Yoder loaded Wichita offset smoker
                            • PBC
                            • Grilla Silverbac pellet grill
                            • Slow 'N Sear Deluxe Kamado (SnSK)
                            • Dyna-Glo XL Premium dual chamber charcoal grill
                            • Weber 22" Original Kettle Premium (copper)
                            • Weber 26" Original Kettle Premium (black)
                            • Weber Jumbo Joe Gold (18.5")
                            • Weber Smokey Joe Silver (14.5")
                            • Brinkmann cabinet charcoal smoker (repurposed)

                            Thermometers
                            • (3) Maverick XR-50: 4-probe Wireless Thermometers
                            • (7) Maverick ET-732s
                            • (1) Maverick ET-735 Bluetooth (in box)
                            • (1) Smoke by ThermoWorks
                            • (1) Signals by ThermoWorks
                            • Thermapen MkII, orange
                            • ThermoPop, yellow
                            • ThermoWorks ChefAlarm
                            • Morpilot 6-probe wireless
                            • ThermoWorks Infrared IRK2
                            • ThermoWorks fridge & freezer therms as well

                            Accessories
                            • Instant Pot 6qt
                            • Anova Bluetooth SV
                            • Kitchen Aide mixer & meat grinder attachment
                            • Kindling Cracker King (XL)
                            • BBQ Dragon
                            • Weber full & half chimneys, Char-Broil Half Time chimney
                            • Weber grill topper
                            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                            • Pittsburgh Digital Moisture Meter

                            Beverages
                            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                            • Most favorite beer: The one in your fridge
                            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                            • 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 me
                            Real name: Aaron
                            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                            Occupation:
                            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                          #14
                          A belated welcome to The Pit McMastodon! Nice intro, and your food looks fantastic., nice work.

                          Comment

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                          Meat-Up in Memphis 2021

                          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                          Click here for details. (https://amazingribs.com/memphis)
                          See more
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