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Hello from Sussex, UK

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    Hello from Sussex, UK

    Hello one and all.

    Joined the club a few months ago but haven't got around to posting until recently. Very much enjoy everything on the site and as well as Meathead's excellent book, which I give to everyone now as a present.

    After a trip to Texas last year I fell in love with proper US barbecue, not just the sausages and burgers we tend to do over here.

    I have a cheap offset smoker but happened upon the pit barrel cooker which has been a revelation. Over the last few months I have done prime rib, legs of lamb, briskets, beef filet, pork butt and whole rumps. Planning on a Christmas cajun turkey this weekend although slightly nervous.

    We are lucky here that the whole large chunk of meat barbecue scene is now growing and we can order these cuts on the www from specialist butchers in London. Also I have a small herd of Highland cattle to keep the children amused and so they know where their food comes from. We kill one every now and then and they make for fantastic eating. They are our oldest pedigree beef breed here in the UK.

    Thanks in advance for all the help and tips. You guys rock.

    HG

    #2
    Welcome from Indiana, USA

    Also... with all due respect... your screen name makes me envision Duncan MacLeod standing over a BBQ Pit with tongs raised to the air and yelling "There can be only one!"
    Last edited by Nate; December 20, 2016, 10:11 AM.

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      #3
      Holy Moly! Scotch Highlander cattle???

      Ya got pics?

      Welcome to the Pit and the Pit Barrel!

      Comment


        #4
        I would like to see pictures of the cattle. Way cool.

        Welcome to the pit from Illinois. I may have already welcomed you on your thread about injecting turkey the night before, but twice doesn't hurt.

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          #5
          Welcome to the Pit! I live in Texas and enjoy both eating my BBQ and at local
          BBQ joints.

          Comment


            #6
            Welcome Highlandgriller from Scunthorpe, North Lincolnshire!!

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              #7
              Welcome to the Pit from Colorado!

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                #8
                Welcome Highlandgriller

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                  #9
                  Welcome to The Pit Highlandgriller! Thanks for introducing yourself.

                  Although you've been with us for some time (and likely read this dozens of times on others' intros), here's your very own link to the 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, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

                  Hope to hear & see more from you!

                  Comment


                    #10
                    Welcome mate!

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                      #11
                      Welcome aboard Highlander! You take the cake. We have some pretty interesting folks carousing around this site. Some docs, some scientists, some geeks, some engineers, some folks who can build something out of very little (I hate those guys) but you, you come over to BBQ Country, taste the real thing, & fall in love with Q. OK, fine. You join AR & proceed to drop a bomb on us by telling us, oh, I happen to have my own Herd of cattle, You did mention Herd of cattle. Well, shut my mouth, cut my legs off & call me shorty. I know you will eat good, make sure you have fun!

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                        #12
                        Well I can't ever remember a welcome like I have had on here! Thank you very much to each of you, from Indiana to Scunthorpe and everywhere in between. I will try and get some good shots of the cows over Christmas and post them on here. I am obviously biased but they taste soooo good.

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                          #13
                          Wow! Show us how you butcher the cattle. I want to see all the cuts come off and go into the freezer. Do British people use the same cuts of meat as us Americans? That's a problem I've run into overseas, they cut the cow up differently.

                          Comment


                            #14
                            Welcome aboard from Baltimore, MD!! We're glad you're here.

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                              #15
                              Welcome to The Pit Highlandgriller! We always enjoy making new friends here. We're happy you've joined up!


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