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!
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.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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.
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.
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!
> 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
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.
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)!
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.
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!!
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