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Checking in from Oakland, CA

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    Checking in from Oakland, CA

    Hi everyone, I am new to the pit and new to making fine BBQ.

    I was always intimidated by the more expensive cuts of meat and stuck to gas grilled hamburgers or simple chicken breasts in another life. During a backyard renovation with some buddies, I picked up some tri-tip and google around for some process recipes . First one was good, but there was a few more weekends of work so I kept searching for ways to better a tri tip until I stumbled upon AmazingRibs.com. The 2 zone technique article helped me conceptualize what to do and the meat science helped me make a few winners. The charcoal gas hybrid brinkman I was holding onto for a friend quickly seemed inefficient and outmatched, so I have gifted myself a PBC and looking to add a Weber kettle to the arsenal.

    I really like the collaborative BBQ culture that cultivates here. Everyone wants to make the best stuff and share the path to get there with each other. Im working through a different cut of meat each time I have a full cook- sometimes once a week, sometimes once a month as long as the wife allows. So far tri-tips, SLC ribs, pork butt, and now trying a brisket this weekend. I really like to nail down processes and understand fundamentals so this site has been extremely helpful to my BBQ knowledge.

    Thanks!

    #2
    A hearty welcome from Illinois. The PBC is one cooking machine!

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      #3
      Welcome to The Pit Alex.

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        #4
        Welcome from Nebraska, Alex!

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          #5
          Welcome from Indiana.

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            #6
            Welcome Alex jardine

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              #7
              Welcome to the Pit!

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                #8
                Welcome to the Pit!

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                  #9
                  Welcome to the Pit, Alex!

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                    #10
                    Welcome to The Pit Alex jardine! We're glad you joined. We would love to see some pictures of your cooks.

                    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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                      #11
                      Welcome from a fellow Bay Area member in Clayton! You have found the best site for BBQ info!

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                        #12
                        Welcome to The Pit Alex jardine, thanks for your support!

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                          #13
                          Welcome to The Pit from Las Vegas, Alex.

                          Add a Smoke-n-Sear to that new kettle. Fantastic device.

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                            #14
                            Welcome from Chico, CA.

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