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Justin here....

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    Justin here....

    Hey there, I've been learning a ton from this site for years and am very grateful to MH and all who contribute to this great wealth of knowledge. I live in a small town in central Michigan and have been cooking with smoke on my Weber Performer for about 6 years. Earlier this year I got a Pit Barrel Cooker and have been having a lot of fun trying new techniques and just being creative. My favorites are pork ribs, turkey, tri-tip, pizza, and pork butts. My pantry is always stocked with magic dust, simon and garfunkel rub, and, lately, Saintly Glug. I use regular Kingsford charcoal.

    Cheers!



    #2
    Welcome and thanks for the support!!!

    I didn't get the Pit Barrel long after I started smoking, however, it only took the first cook, pork ribs, to know I had a beast of a barrel cooker!!!

    Been itchin' to do pizza.....think maybe you could over to the Pit Barrel sub-forum and put down what you do for pizza?...dough, barrel set up, etc....

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      #3
      Welcome aboard, Justin!

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        #4
        Hi Justin, welcome to the addiction, I mean club!

        Comment


          #5
          Hey Justin, the more the merrier! Dive right in and have fun.

          Comment


            #6
            Right on - like tomtel84 said - welcome to the BBQ support group!

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              #7
              Welcome to The Pit Justin!!

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                #8
                Welcome Justin. I too live in a small town in central MI. Where are you?

                Great job on setting up your signature, you must've read my homework assignment for new members already? If not, give her a quick read.

                Look forward to more from ya!

                Comment


                  #9
                  Hey Justin, WELCOME. Glad to see the Michigan member numbers on the rise!

                  Comment


                    #10
                    Originally posted by Jerod Broussard View Post
                    Welcome and thanks for the support!!!

                    I didn't get the Pit Barrel long after I started smoking, however, it only took the first cook, pork ribs, to know I had a beast of a barrel cooker!!!

                    Been itchin' to do pizza.....think maybe you could over to the Pit Barrel sub-forum and put down what you do for pizza?...dough, barrel set up, etc....
                    Hey JB, I usually cook pizza on my Weber or indoors. I always use Meathead's Roman style pizza dough recipe because it is easy and the results are fantastic. My kids NEVER ask for any other pizza. The couple of times that I cooked pizza on the PBC it was good, but I don't think that I got it quite hot enough--425 seems to be a good target for me. I have but do not typically use a pizza stone because getting the raw pizza onto a hot stone is difficult when you don't have a pizza peel. So I make the pizza in a pizza pan and just throw it on the hover grill in the Weber or in the oven. I get great results with just regular shredded mozzarella, a marinara (like Newman's cause it's not so sweet), some baby spinach, bell peppers for color, onion, and some diced pancetta or bacon--which really helps if you are cooking inside cause you still get some smokiness.

                    Cheers!
                    Justin

                    Comment


                      #11
                      Originally posted by Huskee View Post
                      Welcome Justin. I too live in a small town in central MI. Where are you?

                      Great job on setting up your signature, you must've read my homework assignment for new members already? If not, give her a quick read.

                      Look forward to more from ya!

                      Hey Huskee, I'm down here in Grass Lake and, like you, I too enjoy strummin' a six string on a daily basis (when possible.)

                      Comment

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