Greetings from The Island

[Luke Biggs]

I am signing in for the first time here. I just joined this site and am looking forward to the continued quest for perfect Q. I currently work with a XL big green egg and a Weber Kettle. Used both on Christmas eve to smoke then reverse sear a 5# beef tenderloin. I utilized an old Emril Lagase technique that calls for a horseradish encrustment. Also...served smoked moink balls as appetizer. Happy crew here on Nebraska's only island.

[Hulagn1971]

Welcome!

[kmhfive]

Welcome to the Pit! The Kettle makes a great smoker (with a SnS addition) and I've got two brothers who swear by their BGEs. Looks like you'll be set for many cooks to come! Share pictures if you can and have fun!

[jgreen]

Welcome from Winnipeg.

[RonB]

Welcome to The Pit.

[Nate]

Welcome from Indiana in the mainland

[Mr. Bones]

Howdy from Kansas Territory, welcome to th' Pit!
Good cookers ya' got there, lookin' forward to more from ya!

[Sgt Tyree]

A big howdy from just down the road in Omaha! Welcome.

[DWCowles]

Welcome Luke Biggs

[LA Pork Butt]

Welcome to the Pit! I had visions of sand and palm trees, but I guess not in Nebraska. Stay warm.

[ribeyeguy]

Welcome and all that but without Googling it, what the hell are moink balls?

[Luke Biggs]

You will love them. Take a cube of cheddar cheese. Wrap it with ground chuck that has been mixed with a little bit of rub ( i used "three little pigs" touch of cherry. then wrap that in bacon and dust it again. Smokes at 225 about an hour. Devoured in seconds.

[FireMan]

Wow, I didn’t know Nebraska had any water to have an island. Welcome aboard, eat good & have fun!

[MBMorgan]

Howdy, Luke ... welcome from Colorado!

[Pirate Scott]

Welcome From Clay, ny

[fuzzydaddy]

Welcome from the Florida panhandle!