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Nice to meet you from Missouri!

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    Nice to meet you from Missouri!

    Hi. My name is Dave and I live and work near Saint Louis, Missouri.

    I've been an on-again/off-again smoker/grill enthusiast for many years. I have an electric smoker that I've used for 10 years. I know. Blasphemy. Lately, I've been thinking about how to up my game and it didn't take too long to figure out The Pit was where I needed to be.

    I work in the Information Technology industry and admit to being a science and gadget geek. Since joining this little club and ordering Meathead's book, I've started using grillGrates for my Genesis gas grill (love them) and just ordered a slow_n_sear for my 22" Weber charcoal grill. Also, my wife recently ordered a Joule for sous vide and I admit that I LOVE that thing! Reverse sear with sous vide has set the bar for best burgers and steaks (tri-tip was amazing) that I've ever cooked.

    Also, I just sampled my first attempt at Meathead's maple bacon recipe; something that I've wanted to try since watching Alton Brown's bacon show on Good Eats years ago.

    Here it is coming off the smoker:
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    The hardest part of this whole process was trying to slice it evenly. A longer knife would definitely help! I feel another purchase coming on...
    After cooling and slicing a couple rashers:
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    Of course I had to fry a couple eggs in the bacon fat for a true taste test:
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    It got crispier than I expected after reading others' comments. It tasted great but maple-y not salty. I've got another 3+ pounds of pork belly in the freezer; so, I'll definitely be doing this again soon.

    Thanks for taking a look and thanks in advance for the many questions I'm sure I'll be asking in the future as I transition back to more charcoal.
    ---
    Dave
    Attached Files

    #2
    Howdy from Kansas Territory, Welcome to th' Pit!
    Glad ya' joined us here, lookin' forward to more from ya'!

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      #3
      Welcome to The Pit Dave. You could cut that slab of bacon goodness in half and it will be easier to slice.

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        #4
        Welcome to the pit from Southern Illinois. Glad to have you-another bacon conversion now complete

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          #5
          Welcome to The Pit! Thank you for the support. Great intro!

          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 [email protected]
          • Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive special deals we occasionally work out for our members, 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. Jump in on the fun!

          -Spinaker

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            #6
            Welcome holsclaw

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              #7
              holsclaw, Welcome to "The Pit"❗️ You are Now Enrolled in the BBQ Univ.❗️ Attendance and Participation are Mandatory❗️
              Enjoy "The Pit"‼️
              By the Looks of Your Bacon👍👍👍👍👍❗️ We are Happy You're Here, Finally❗️ 🤗😇🤗
              Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

              Comment


                #8
                Huntington Beach welcomes you and any extra bacon you may have!

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                  #9
                  Welcome to the pit Dave! Thanks for joining! We all love that bacon, keep smoking!

                  Comment


                    #10
                    Welcome from sunny and cool Minnesota.

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                      #11
                      Welcome from Winnipeg. That bacon looks wonderful. Kills you for store bought though. Have fun.

                      Comment


                        #12
                        You Pass at the top of the class. You show pics on your introduction? And of Bacon. Gold star on the forehead also. Oh, each of us has preferences, but a smoker is a smoker is a smoker. Plus with the SnS & Weber, you have 2 smokers. Welcome aboard, eat good & have fun!

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                          #13
                          Welcome to the Pit! As you now know, you have MCS. There is no cure, so just roll wth it! That bacon looks great! You won’t be able to enjoy store-bought anymore. Keep with the pictures, they’re great fun!

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                            #14
                            Welcome to the Pit!

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                              #15
                              Welcome from Colorado, Dave ...

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