Hi there. I have been lurking around this site for a while and finally figured it was time to join. I love to BBQ, Smoke, and make homemade wine here in Southern California. I stumbled across the website a while back and found many good recipes that i have been using in my BBQ/Smoking endeavors. For one, I love the Memphis Meathead Dust rub. It has become my go-to rub for many things. I have a variety of appliances that I use. Most of my barbecuing is done on a gas grill but some things just require charcoal. I typically BBQ my Thanksgiving turkey in a Weber Kettle grill. I love to make beef jerky on my charcoal bullet smoker and have been known to make some really tasty ribs (if I do say so myself). My "dream smoker" would be a Backwoods Party G2 but I have not been able to justify the cost yet. Maybe some day. For now, I will stick to my cheap smoker and enjoy what comes off of it.
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 SoCal Chris! We're happy you've joined up with us, thanks for the support. Hey, if you can make great food with what you have (and it sounds like you can), then all's well in the world right?
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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.
Mr. Bones
My jerky recipe is as easy as it comes. It actually was my Dad's recipe and has been passed down to me and now to my son. Basically I take a brisket and slice it like thick bacon. I trim as much fat off as I can and then I season both sides of the strips with season salt and black pepper. The strips are then put into a ziplock bag and thrown in the fridge overnight. When I'm ready to smoke it, I string about 10 strips onto a wooden skewer and hang that vertically from the racks of the smoker. I continue to add skewers until the rack is full. This way it tends to smoke evenly and I don't have to mess with turning it. I then smoke it low and slow with whatever wood (usually mesquite or hickory) I choose that day. It doesn't get much easier. The true "art" is learning when to pull it off so that it is done enough but not overdone. That is the big trick.
Thanks fer' sharin'! I jus' got gifted a minty Smoke n Grill, also have th' 'lectric Gourmet cooker. Ya' must build a pretty small-ish fire, huh? Also, do ya' use th' water pan?
SoCal Chris, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy. "The Pit"!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Welcome aboard SoCal Chris! Some of my best food is cooked on a Weber Kettle. Meathead's Memphis Dust is my favorite rub for pork ribs and boston butts. It's also good on chicken. If you haven't tried it on chicken check out the Sweet Georgia's Brown Smoked Yard Bird recipe. See you around The Pit!
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