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    Great site...

    Hi Meathead, just wanted to thank you for the great info on your website. I've been using it for a few years now to make some outstanding BBQ & figured it was time that I signed up & contributed to your cause.
    Last edited by egin_5; December 29, 2016, 03:39 PM.

    #2
    A very hearty welcome from Illinois.

    Did you want the thumbs down in your title?

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      #3
      Welcome to The Pit Egin.

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        #4
        Thx for the welcome RonB & Ischweig. I chose "Thumbs Up" from icon list, but I guess it decided to flip on me. Thx for pointing it out, I changed it to a smile. Hope it doesn't flip to a frown. Cooking a whole brisket, four racks of St. Louis pork ribs, and three sausages today for my sons 21st b-day celebration tonight, in Cypress, TX.

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          #5
          Welcome to The Pit egin_5! Nice to have you with us, and thank you for your support. Wow, what a nice feast! What are you cooking on? ... and do we get any pictures?

          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, 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!

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            #6
            Hi Huskee, I'm using dualing Old Smokey's, made right here in Houston, TX. I've been using OS's for over 35 years & they have never done me wrong. I tried to upload a few photos of the brisket (I cooked the point & flat separately), ribs, pit fire & beer for entertainment, hope they upload!

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              #7
              Also made Grannies Texas beans & creamy cole sale with some jalapeño sweet relish for a Texas kick!

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                #8
                Welcome egin_5

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                  #9
                  Welcome to the Pit!

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                    #10
                    Welcome from Indiana..

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                      #11
                      Welcome egin_5 , glad ya' checked in here! Thanks fer th' pics, much appreciated!

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                        #12
                        Glad you joined us in the Pit!

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                          #13
                          Welcome egin_5! Great looking food and thanks for posting all the photos! The fire pic is awesome.

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