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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Blowin Smoke in Middle Tennessee

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  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1579
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
      7.) 22" Weber Kettle with Slow-N-Sear
      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
      9.) BarbecueFiretruck...under development
      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

      I'm loving using BBQ to make friends and build connections.
      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    #16
    Originally posted by Danjohnston949 View Post
    @sjburke1, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ,! Attendance and Participation are Mandatory!
    Enjoy "The Pit"
    You may want to PM PaulstheRibList and check out Paul's Posts! Paul is from Lake Charles LA and has recently set up a BBQ Catering Business!
    Paul (aka: The Bishop of BBQ) is a Nice Guy and I bet He would be willing to Kabitz BBQ with You!
    Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
    Thanks Danjohnston949 ohnston949! This Barbecue thing is pretty fun! Did 16 briskets today for an employees wedding...plus I officiated the ceremony! It comes with being the @BishopofBBQ and all.

    sjburk1 Cooking for groups is fun, and it grows on you! I'd love to visit with you anytime plus interact on the pit!

    Comment

    • FireMan
      Charter Member
      • Jul 2015
      • 8216
      • Bottom of Winnebago

      #17
      Welcome aboard sjburk1. What ever you do, make sure you have your gear secure. We don't need to hear someone "lifted" your stuff, as has been happening lately. Eat good & have fun!

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10960
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
          Assistants
          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

          Grills/Smokers/Fryers
          Big Green Egg (Large) X3
          Blackstone 36" Outdoor Griddle 4-Burner

          Karubeque C-60
          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
          Pit Barrel Cooker
          Pit Barrel Cooker 2.0
          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          ******************.
          Thermometers
          FireBoard (Base Package)
          Thermoworks ThermaPen (Red)
          Thermoworks MK4 (Orange)
          **************

          Accessories
          Big Green Egg Plate Setter
          Benzomatic TS4000 Torch X 2
          Benzomatic TS800 High Temp Torch X 2

          Bayou Classic 44 qt Stainless Stock Pot
          Bayou Classic 35K BTU Burner

          Digi Q DX2 (Medium Pit Viper Fan)
          Dragon VT 2-23 C Torch
          Eggspander Kit X2
          Field Skillet No. 8,10,12

          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          ********************************
          Fuel
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60
          **************************

          Cutlery
          Buck 119 Special
          Cuda 7' Fillet Knife

          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        #18
        Welcome to The Pit! Thank you for your support. As others have mentioned, Paul is the man when it comes to getting a BBQ catering biz off the ground. He is the man. Check out this thread, it showcases the whole journey.

        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) Huskee 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)!
        This is a great place to hang out and we hope you will join us on a regular basis. Let us know if you have any questions at all. Once again, Welcome to The Pit!

        -Spinaker


        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Then Click on the button that looks like a small chain link. Once prompted, paste the copied URL into the box and your good to go! The text you highlighted should appear red if done correctly. Danjohnston949

        • Danjohnston949
          Danjohnston949 commented
          Editing a comment
          Say Wah❓❓❓ Spinaker, Your Illicitation is too Copreous for My Comprehension! Bare Ass Me Again Please❓
          😙😚🤔😚😙 😉🤗😇🤗😉 👍👍👍👍👍
          Thanks, From a Backyard Cremator in Fargo ND, Dan

        • Spinaker
          Spinaker commented
          Editing a comment
          Danjohnston949 Check out this Thread. Huskee explains the process in great detail. https://pitmaster.amazingribs.com/fo...to-post-a-link

          Let me know if you have any questions, sir!!

      Announcement

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
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