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  • Dr. Dave
    Charter Member
    • Dec 2014
    • 10
    • Bay Area, California

    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
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9748
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

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

    What did you teach?

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10611
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X3
        Blackstone 36" Outdoor Griddle 4-Burner

        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        ******************.
        Thermometers
        FireBoard (Base Package)
        Thermoworks ThermaPen (Red)
        Thermoworks MK4 (Orange)
        **************

        Accessories
        Big Green Egg Plate Setter
        Benzomatic TS4000 Torch X 2
        Benzomatic TS800 High Temp Torch X 2

        Bayou Classic 44 qt Stainless Stock Pot
        Bayou Classic 35K BTU Burner

        Digi Q DX2 (Medium Pit Viper Fan)
        Dragon VT 2-23 C Torch
        Eggspander Kit X2
        Field Skillet No. 8,10,12

        Finex Cat Iron Line
        FireBoard Drive
        Lots and Lots of Griswold Cast Iron
        Grill Grates
        Joule Water Circulator
        KBQ Fire Grate

        Kick Ash Basket (KAB) X4
        Lots of Lodge Cast Iron
        Husky 6 Drawer BBQ Equipment Cabinet
        Large Vortex
        Marlin 1894 .44 Magnum
        Marquette Castings No. 13 (First Run)
        Smithey No. 12
        Smokeware Chimney Cap X 3
        Stargazer No.10, 12
        Tool Wizard BBQ Tongs
        Univex Duro 10" Meat Slicer
        ********************************
        Fuel
        FOGO Priemium Lump Charcoal
        Kingsford Blue and White
        Rockwood Lump Charcoal
        Apple, Cherry & Oak Log splits for the C-60
        **************************

        Cutlery
        Buck 119 Special
        Cuda 7' Fillet Knife

        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      #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.

      Comment

      • _John_
        Former Member
        • Jul 2014
        • 2447

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

        Comment

        • Deuce
          Former Member
          • Aug 2014
          • 227
          • Sulphur, Louisiana

          #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.

          Comment

          • The Burn
            Founding Member
            • Jul 2014
            • 990
            • West Chester, PA
            • Gas Grill: NXR Tabletop/Portable Propane
              Charcoal: Weber Performer Silver (i.e., 22.5")
              Charcoal: Weber OTG 22.5"

              Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
              Smoker: GOSM Propane 38" 2-drawer
              Pellet: CampChef/Browning Deluxe PGP24LTD

              Thermometer: 2 Mavericks, Red backlit Thermapen
              Anova Wi-Fi Sous Vide

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

            Comment

            Announcement

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            Meat-Up in Memphis 2021

            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
            Click here for details. (https://amazingribs.com/memphis)
            See more
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