Hello all...new guy reporting from the Chicagoland area.
Stumbled onto to this site while researching a new cooker and I've been immersed in it ever since. looking forward to learning more, and maybe someday I'll be able to contribute some knowledge to the group.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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.
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit xaugievike! Glad to have you with us. Nice arsenal of gear you have there (and nice job setting up your sig). Regarding the WSC in box...there's no grilling off season! Open 'er up and get to cooking guy!
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Rest assured the cooking doesn't cease! The new piece is intended for our seasonal camping spot...keeping it in the box will make for easier transport (at least that's the delusional approach I'm taking).....but it's REALLY hard not to break that bad boy out!
A hearty welcome from Illinois. Yes, a Chicago far SW suburb, Oswego. There are a bunch of us from this area, so you know that you have close neighbors contributing.
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Baby backs are probably my fav. But brisket and pulled pork get done a lot also. Although the little smoky appetizers I make seem to be a big hit (ABT's, dragon tongues, ham/pineapple kabobs, moink balls...etc)
xaugievike you've got my stomach begging for food! Pulled pork and pulled beef (from chuck roasts) are my favs. Due to price I cook more pork than beef. I'm pretty fond of baby backs and spare ribs too.
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