i have to mention that i love Meatheads Book, it is for me the best BBQ Book for the at least 5yo.
I hope to get in touch with some enthusiastic chefs ;-)
Please excuse my bad english, but it was getting rusty over the years back in Germany :-(
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Hello guys, i am Marcus and 41 yo. My first real BBQ i tasted in 2000 in El Paso and i from this one i have never given it up. I like the real authentic smoke taste but i am also a hobby chef and cook at home for my family also german/ frankonian stuff ;-)
i have to mention that i love Meatheads Book, it is for me the best BBQ Book for the at least 5yo.
I hope to get in touch with some enthusiastic chefs ;-)
Please excuse my bad english, but it was getting rusty over the years back in Germany :-(Last edited by JohnWesley; July 13, 2017, 05:10 AM. -
Greetings from Colorado, Marcus! Welcome to the Pit ... -
Welcome to fun and learning! Glad to have you in the Pit! Plenty of us willing to learn from each other here. Ask questions post pictures of success, failures, or otherwise!
What BBQ equipment are you currently using? I only ask because if you are like many of us, now that you're a member of the Pit, you may find a strong urge to get more equipment. Most of it will be "necessary", of course.
Have fun and eat good food!
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Hi kmhfive, i've already have a lot of stuff..
-Offset Smoker
-WaterSmoker
-Weber Kettle
-Mangal (German Brand)
-Dutch Ovens (5)
-Wok Burner x72 (24kw)
I always looking for the best vegetables and meat that i can get here in Germany. :-) -
Very nice set of cookware! JohnWesley . I really like the look of that stuffed roast. Bet it tasted great! The pulled pork looks spot on also!
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Welcome from IndianaComment
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Welcome to the pit from Southern IllinoisComment
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Welcome to The Pit John.Comment
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Welcome to the Pit! That is quite a selection of cooked food you have displayed! I am guessing they are not from the same meal but different ones.Comment
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Willkommen in der Grube! hope that came out right.Comment
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Welcome aboard Marcus. Eat good & have fun. Those are mighty pics of a great cook. I'd be interested in seeing your wok cooker.Comment
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Welcome to The Pit JohnWesley! Great bunch of pictures there, thanks for sharing. And thanks for joining up with us!
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 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) me with your email change request, or via email at huskee[at]AmazingRibs[dot]com.
- 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!
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Welcome to the Pit from Baltimore, MD! Glad you joined us.
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Huntington Beach welcomes you sir (lower left on the map) and those mighty fine pictures. Like Steve said above, a smashing entrance to the pit!Comment
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Howdy from The Great State of Jefferson! (Northern California)Comment
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