Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Hello from the south suburbs of Chicago,IL.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Hello from the south suburbs of Chicago,IL.

    My wife and oldest daughter have a nasty food allergy! Corn and any corn based ingredients. I make all kinds of smoked and fresh sausage, beef sticks and have been experimenting with jerky. We love to do ribs, pulled pork and brisket on the smoker. I love this site and book for tips, tricks and recipes. I have a 40 inch masterbuilt smoker, a weber genisis gas grill. I have been on this site alot I am looking at adding a pellet grill or a weber summit charcoal grill. I am looking forward to exploring more on this site.

    #2
    Welcome from Indiana

    Comment


      #3
      Welcome to the Pit! MCS will become a powerful force. You can't go wrong with either cooker. Give us some information about what you like and there will be many choices presented!

      Comment


        #4
        Welcome to the Pit!

        Comment


          #5
          Welcome to the pit! It sure is fun making your own sausages, ain't it! We look forward to learning from you.

          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!

          Comment


            #6
            Welcome to The Pit! Thank you for the support. It sounds like you are well on your way to a great outdoor cooking arsenal.


            Comment


              #7
              Hunting Beach welcomes you. What's some fine gear you are considering. We love pictures of cooks. Beef sticks.... hmmmm. How are those cased? The same a sausage? I'm thinking like "slim Jim." Are yours fatter? Do tell.

              Comment


                #8
                Welcome to The Pit.

                Comment


                  #9
                  Welcome from Minnesota!

                  Comment


                    #10
                    Welcome from Colorado!

                    Comment


                      #11
                      I like natural casing for smoked polish and the other fresh sausage I make( brats, sweet Italian, fresh polish, and brat size maple breakfast sausage links.) I use 3" fibrous casing for salami and 3/4" collogen for beef sticks. As soon as I figure out how to post pictures I will. I have also been experimenting with curing and smoking my own Canadian bacon as well as slab bacon. I have 2 awesome butcher shops nearby so getting a hold of quality meat is no problem at all.

                      Comment


                        #12
                        Welcome aboard!

                        Comment


                          #13
                          Welcome mdhuitsing

                          Comment


                            #14
                            Welcome to the forum.

                            I can't imagine what it is like to have a corn allergy. My oldest has a peanut allergy which isn't easy but at least there is great awareness in society and peanut is not a hidden ingredient in many things. With a corn allergy it must be almost impossible to eat anything out of the house.

                            Good on you for upping your BBQ game so that they can have great food!

                            Comment


                              #15
                              Howdy from Kansas Territory, Welcome to th' Pit!!!

                              Comment

                              Announcement

                              Collapse
                              No announcement yet.
                              Working...
                              X
                              false
                              0
                              Guest
                              Guest
                              500
                              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                              false
                              false
                              Yes
                              ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                              /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here