Welcome to The Pit Bruce Z from a guy who still lives in MI!
-
Welcome to The Pit Bruce Z! Thank you for your support!
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:- 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.
- 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!Leave a comment:
-
Welcome to the Pit, Bruce! My old Bar B Chef charcoal grill went to a new home a couple of years ago. That was a great piece of artillery ...
Even old stock photos like these bring a tear to the eye ...Leave a comment:
-
Bruce Z
Hello from Flower Mound Texas. Grew up in Michigan where my father was a Poultry professor. He started chicken barbecue fund raisers all over Michigan as a way to promote chicken consumption. 60 years later the Manchester Michigan Chicken Broil is still going strong serving over 14,000 chicken halfs in an afternoon. I can cook chicken!
However I have been in Texas for a long time and have learned to love smoked beef and pork. My results have been inconsistent with the beef brisket, and pork ribs. My pork shoulder usually gets rave reviews. So I am trying to get better. Read a lot of cookbooks, favorites to date Franklin Barbecue, Smoking by Myron Mixon and Amazing Ribs.
Tried a beef 7 rib roast for Christmas, reduced it to the eye, followed Meatheads recipe verbatim. It was great, cooked it inside and finished on the grill. It replaced our normal tenderloin and will become our new standard for the Holiday. It was so good that I felt guilty not becoming a member and paying for the recipe.
My equipment- A Gator brand (Houston, TX.) off set 60" smoker. A 15 year old Charcoal grill by Bar b Chef from Barbecues Galore. I have not seen this model in years but next to a Hasty Bake it is the best charcoal grill I ever found. Charcoal grates raise and lower with a crank. And finally a 6 gallon Cajon propane fryer.Last edited by Bruce Z; January 3, 2017, 06:17 PM.
Leave a comment: