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    A tad late...

    Greetings and salutations all! I am Don Bacon and I am in the suburbs of Philadelphia PA. I have worked in the restaurant business for over 20 years, mostly in corporate restaurant settings. I have been a line cook, server, bartender, dishwasher, and all things in between. I grill, smoke, cook as often as I can on my own time, and those of you who know this business know how little of that time there is. I'm just thrilled to be a part of this group! I'm sorry it took me so long to introduce myself!

    #2
    Welcome to the pit Dmf Bacon! Wow, that's a lot of experince, sure will be fun to get your input and ideas!

    Since you’re new, and if you haven't already done so, 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 [email protected]

    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)!

    Thanks for joining!

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      #3
      Welcome from Northern California!

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        #4
        Howdy from Kansas Territory, Welcome to th' Pit!
        No worries about yer tardiness; we done saved a chair fer ya'
        We wants pictures...

        Comment


          #5
          Welcome Dmf Bacon

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            #6
            Welcome from Colorado!

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              #7
              Welcome from Indiana

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                #8
                Welcome, I'm looking forward to learning from you!

                Comment


                  #9
                  Welcome aboard!

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                    #10
                    Welcome!

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                      #11
                      Welcome, I loved working in the restaurant business. No longer in the biz, but have much respect for those that are. It isn't easy and is very time consuming!

                      Comment


                        #12
                        Welcome to The Pit Don.

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                          #13
                          Welcome to the Pit from the Mitten!

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                            #14
                            Welcome!

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                              #15
                              Bienvenido from the Republic of Texas. It's always good to have another experienced pro on board. The combination of hands-on experience backed up by solid theory can't be beat.

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