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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Hello from Simi Valley, CA

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  • LowandSlow
    Former Member
    • Dec 2014
    • 53

    Hello from Simi Valley, CA

    I've been using this site for reference for a few months now and told my wife that all I want for Christmas is the Pitmaster Club! I have a normal charcoal BBQ with a smoke stack that I use, it is far from air tight, but I'm able to get my long cooks in. I don't like using wood too much, I use mostly Kingsford. I met a pitmaster in Houston who recommended that I try White Oak, so I'll cross that bridge I guess. I've been grilling all my life, but haven't really been BBQing since I bought this $100 que in 2011. That is when I instinctively started using the two zone method before I even knew it was a thing. I've always made Tri-Tip and baby backs. In recent months, I've been making butts and brisket. I can't wait to learn a lot more from all of you and get to know you as well. Merry Christmas!
  • smarkley
    Former Member
    • Jul 2014
    • 1421

    #2
    Welcome aboard, L&S... you will enjoy yourself and we look forward to your hearing about your cooks

    Comment

    • The Burn
      Founding Member
      • Jul 2014
      • 960
      • 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

      #3
      Welcome. The Club is a great Xmas gift and will bring you that much more knowledge. No one will tell you you have to cook with wood, but there are some that will suggest you buy a full-on stickburner if you want to go that way. Once I got my Weber kettle, I stopped using my vertical propane smoker and I put out pretty darn good food. Personally, I want a stick burner purely for the fun and experience

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15436
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Masterbuilt Gravity 560
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber 26" Original Kettle Premium (light blue)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke X4 by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        Welcome aboard LowandSlow! I am jealous of everyone who lives in tri-tip land. There is no such thing in MI where I live. But alas, I make due by living vicariously through you all. I like to use oak for beef, but haven't sued white oak yet.

        Since this is your first post, please check out our homework assignment post for new members, it contains lots of how-tos and please-dos!

        Hope to hear & see more from you.

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2394

          #5
          Welcome. Another jealous of tri-tip, ours is the same price as tenderloin for some reason.

          Comment

          • Jon Solberg
            Former Member
            • Jul 2014
            • 4729

            #6
            Hello LS, nice to meet ya.

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 4905
              • Charlotte, NC

              #7
              Welcome L&S! We're glad you're here.

              Comment

              • DWCowles
                Founding Member
                • Jul 2014
                • 9696
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #8
                Welcome aboard LS

                Comment

                • jmott7
                  Charter Member
                  • Dec 2014
                  • 170
                  • Woodland Hills, CA
                  • PBC
                    Weber Performer
                    Rotisserie Ring
                    Rotisserie Basket
                    Smokenator
                    Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
                    Thermoworks Pocket Thermometer
                    Three Bricks

                  #9
                  Hi L&S,
                  I'm another newbie, not too far from you. Any great butchers or fishmongers near you? I'm always on the lookout.
                  Welcome.

                  Comment

                  • LowandSlow
                    Former Member
                    • Dec 2014
                    • 53

                    #10
                    Hey Jordy (with a "y"), nice to meet you. The best place that I know about is Green Acres in Simi Valley. Their butcher shop has the best cuts, have a great seafood selection and the serve food as well. Try the tri-tip and get the au jus! Also, there is Jim's Fallbrook Market in Woodland Hills. I've only done a walk thru and I didn't see that they had any brisket, but it was the day before Thanksgiving and they might have been in the back taking a backseat to all of the Turkeys and fixings!

                    Comment

                    Announcement

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
                    See less
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