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    Refreshing my introduction?

    I was asked to introduce myself, as it seems I may have neglected to do so when I joined this awesome mixture of people!
    Well, short and sweet...my name is Rob, I live in Eagle, Idaho, and I enjoy the heck out of learning from all the experts on this site and from all the contributors to the site. I am a General Surgeon, married to a wonderful woman, and have two boys (12 and 7) Life is grand!

    #2
    Tell us more. What do you cook on and what do you like to cook?

    Comment


    • cut2cure
      cut2cure commented
      Editing a comment
      I cook on a Louisiana Grills Country Smoker 570 (pellet smoker) and a traditional Weber Kettle. Love 'em both! I enjoy doing whole brisket, split brisket, ribs, pork butt, chicken, turkey, pastrami, and smoking locally caught trout or buddy-caught salmon and steelhead.

    • LA Pork Butt
      LA Pork Butt commented
      Editing a comment
      cut2cure it looks like well balanced cook gear and protein variety. Share some pics of your cooks.

    • cut2cure
      cut2cure commented
      Editing a comment
      LA Pork Butt, I actually HAVE shared some photos of brisket...

    #3
    Welcome from ne ohio rob

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      #4
      Boy have we got you fooled. Experts?? Haha
      Seriously though it is a boatload fun and a world of knowledge here in the pit.
      Looking forward to seeing more of you around here Rob.

      Comment


        #5
        Welcome, from Oklahoma!! I'll bet you have MAD KNIFE SKILLS!!

        Comment


          #6
          Welcome from the great state of Virginia!

          Comment


            #7
            Welcome from Indiana

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              #8
              Welcome cut2cure

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                #9
                Well General Rob, welcome aboard, glad to have ya with us. It will be interesting to see what your boys gravitate towards in your cooking regimen. What do you like to cook & want to cook? Oh, and what are you cookin with? Eat good & have fun!

                Comment


                  #10
                  Greetings from Colorado, Rob ...

                  Comment


                    #11
                    Welcome to The Pit cut2cure! Thanks for the introduction.

                    Although you've been with us for some time (and likely read this many times on others' intros), here's your very own link to the 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 check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) "Huskee" with your email change request, or via email at huskee[at]AmazingRibs[dot]com.

                    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!

                    Comment


                      #12
                      Welcome from North Jersey

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                        #13
                        A hearty welcome from Illinois.

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                          #14
                          cut2cure Howdy, an' Welcome to th' Pit, from Kansas Territory! Glad yer here with us, to learn along together, like.
                          Farthest I been up into Idaho is Fruitland; we went there to pick up a M-1009 CUCV, drove back home across th' Continental Divide racin' a huge blizzard.
                          Big Fun, 'twas!
                          We hadda run 90~ avg, got 23 mpg outta th' ol' girl.(1986, ~72k odo) Gotta luv them 6.2 Detroits!
                          Don't try this at home, btw!
                          Last edited by Mr. Bones; March 16, 2017, 02:11 AM.

                          Comment


                          • Spinaker
                            Spinaker commented
                            Editing a comment
                            Damn Bones! Tell me you still have that 1009!

                          #15
                          Welcome to the Pit! Do you ever bring the scalpel home to trim a brisket? Imagine cutting out the deckle on a huge brisket......it would be amazing. Get to it Doc! We wanna see your handy work!!

                          Comment


                          • cut2cure
                            cut2cure commented
                            Editing a comment
                            Hadn't thought about using surgical blades to trim...but I think I might try that now!

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