No sense introducing myself.. but I will introduce my current burn... Stay hungry my friends.
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Welcome from the Southern Tier of New York. NICE Bones!!!!! -
Beautimous lookin' food, Welcome to th' Pit from Kansas Territory!!!Comment
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Showoff! Welcome!Comment
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Thank you sir... that is like eating candy.
But backing up a step or two...
My name is Rick, and I am a smoke-a-holic...
I recently went through open heart surgery after surviving the widow maker and my cardiologist swears the blockage was due to smoke... but then again, he has been on the business end of some of my burnt ends and brisket, so he knows what time it is...
I am a 56 year old Marine combat veteran turned beach bum. Years ago I was fighting a demon called PTSD and I found out that for some reason, laying out a smoke and going through the process of turning meat of all sorts into a table full of smiles was a lot easier than explaining away the chips in my armor. People became more infatuated with what came off my smoker than trying to figure out why I am the way I am. I grew up dirt poor.. and when I mean poor, I don't recall seeing what money looked like until I was a teenager. If we needed anything, we grew it or slaughtered it. I grew up pulling corn via croker sacks and shelling purple hulls piled on a sheet in the living room whilst watching Lawrence Welk on the black and white. I still recall the day my dad gave me the 22LR to go out and put down a Red Duroc to put in the boil barrel. So yeah.. I have a little smoke in my blood. Our pit back then was cinder block and metal tin....
My current rig is slightly more advanced. I have run most everything that puts out smoke... from offsets, to cheap webers, to adding smoke contraptions to my grills to lightly smoke out some grouper or snapper.
I currently burn my meat on an old original Japanese Kamado from the 60's... its a clay fired Kamado so he only sees low and slow.. I also have an indirect propane grill with baffling to sear fish and I recently bought a Pellet eater because I wanted to see what all the fuss was about.
In January, I face planted on a patio I had just put in to build out an outdoor cook station on to handle all of my smokers and grills. Next week will be 90 days down line from looking the widow maker in the eyes and saying, "Not today.... "
So now, any day that I get to get up and make a little smoke is a win in my book. My door is always open, my grill is always hot, and my smoke is always thin and blue.... If I am not in managing smoke on the weekends you will more likely than not find me on the Yak trolling the bays I live on trying to catch my next meal.
I find living low and slow works just as well on me as it does on that pellet eater of mine.
Here is a pic of the cook station I am working on finishing up... between smokes that is...
Carry on.
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God Bless you, sir! Welcome and thanks for your service. If you don't mind, I'd love to learn from your experience with smoking meats. Please share pictures as you have them and I'll get to following your lead!
relax and enjoy the Pit!Comment
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Welcome to The Pit FlaBouy. Thanks for the support and nice to have you here! Great intro and your cook station is awesome!
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:
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.
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Hope to hear & see more from you!
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Welcome from Texas. Growing up in South Louisiana, I know what it is like to hunt and fish so that you would have more than purple hull peas and tomatoes to eat. We also would raise a pig or two to put meat in the freezer....Comment
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Welcome to The Pit Rick, and thank you for your service.Comment
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Ribs look great and love the space you have created! Glad you made it and thanks for your service.Comment
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Welcome to the Pit, and Semper Fi from a fellow Marine veteran! I survived the widow maker as well. Must be a Marine thing?? That's a beautiful space you have set up there!Comment
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Welcome from Colorado, Rick ...Comment
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FlaBouy, Rick, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ! Attendance and Participation are Mandatory!
Enjoy "The Pit"! Rick I apologize for Missing the Welcome Wagon When It Left Heading Your Wayâ“
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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