Greetings from Huntington Beach, CA

[SoCalGeo]

I have been using the Amazingribs website for a year or so and believe Meathead's recipes and explanations just the best I've ever found. I have been a member of several other fora over the years, mostly as part of the Smoke Ring, but none uses Food Science as a basis for discussion. Nowhere else have I found a discussion of the perils of too much salt in a BBQ rub, as an example.

BBQ is such a learned art. I am 60 now and I have been smoking and grilling for at least 40 years, and I still feel a novice. I have read, tasted and experimented for years trying to find a scientific starting point for the different techniques, and it's only here, at this website, that I've found the art and science of BBQ discussed intelligently, clearly and thoughtfully.

I decided to join the Pitmasters club as I realized I need to contribute to maintain such a valuable site.

Today I have just completed the 7-day Curing stage of a 5 pound side of bacon. I used Meathead's maple cure. I have my pellet smoker up to temp and I just laid the slab on the grate. I'll let you know how it goes.

Once again, hello to all.

George Baker
Traeger Junior w/ Ortech digital therm.
Weber Genesis
Santa Maria open grill

[Shane Rakow]

Welcome to the Pit, George!!!!

[DWCowles]

Welcome SoCalGeo

[MBMorgan]

Welcome to the Pit, George!

[Huskee]

Welcome to The Pit SoCalGeo / George! What a great intro. Thank you for your support here.

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.
2. 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)!

Hope to hear & see more from you!

[Breadhead]

Welcome to the Pit SoCalGeo 👍

I'm in Hermosa Beach. We're both lucky to live in SoCal where you can cook outsider year round.😎

[Huskee]

You can cook outside year round in MI too!

[Mr. Bones]

Welcome, SoCalGeo ! Glad you're here, and adding your experience to the pool. I can't wait to see how your slab bacon comes out!

[LA Pork Butt]

Welcome to the Pit! Glad you joined.

[CaptainMike]

Howdy SoCalGeo from The Great State of Jefferson!

[Dale Case]

Hi George and welcome to the Pit !!

[fuzzydaddy]

Welcome aboard SoCalGeo!

[Nate]

Welcome from Indiana!

[Danjohnston949]

SoCalGeo, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan