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    Howdy!

    I LOVE this website! OK enough of that...

    Hmmm...I am a retired prof (let me know if you ever want a little lecture on anything at all.) who has been grilling since about 1960 when I started on one of those little dish things cooking stuff for my parents. I can remember once, when I was maybe 7-8 (like in the early '50s) kind of late at night in the back seat, getting a sliced pork sandwich on white bread from one of those sort-of scary rib joints...and I thought I had gone to heaven! I can still remember the taste! Can you believe that!?

    I started in junior high grilling on the terrace (patio to most folks) but never could make it work the way I wanted. In college someone gave me a "Lil' Smokey", which had a cover, and I really went to town! I carried that rusting thing around through the service (won the draft lottery...woohoo!) and several other moves until it finally fell apart, but then "graduated" into a Weber.

    Found Amazing Ribs a few years ago and my grilling amped up to another level. Have been trying, with some success, to reproduce my memories of Texas brisket. Got to where I have entertained a bunch of foreigners (from places like Illinois and California) with great success...but what do they know??!!

    So I have much to learn. I am tasked with doing a brisket for 8 for Christmas. I am honestly not too worried about the meat, but the beans are not yet settled. No offense Meathead, but I am still looking for the ultimate BBQ beans recipe. Your KC Sauce recipe is so good I could drink it through a straw, but I am hoping for a bean recipe with a bit less sugar.

    Anyway...I am delighted to be part of this BBQ lunatic fringe!

    Dr. Dave

    #2
    Welcome Doc. Thanks for the support!!!!

    What did you teach?

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      #3
      More importantly, where did you teach....I wanna know if I need to watch my back. I wasn't the easiest student back in the day.

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        #4
        Welcome! Lunatic is probably pretty accurate for some these people, not me of course. Still using that Weber for your brisket?

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          #5
          Hi Dr Dave, welcome to the Pit. That must have been one good sliced pork sandwich. That would be a great conversation starter, everyones first memory of eating Q.

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            #6
            Welcome Prof. This is the place to learn and teach, so you should fit right in.

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