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I'm In, from Houston...

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  • donsut
    Club Member
    • Mar 2018
    • 7
    • Houston, TX
    • - MHP WNK4
      - Primo Oval XL

    I'm In, from Houston...

    Another Houston guy here. I've been "grilling" 3-4x's a week for the last 10 years. I thought I knew a lot about grilling because my steak and chicken tasted better than that from a restaurant. After 5 or 6 burger bond fires and 8+ years of active duty my Weber gas grill was replaced by an MHP grill. After fighting with the settings of the MHP and trying to get the temperatures and cooking correct, I started reading more on grilling. That led me to the Meathead book and that led me to this forum.

    When I first read the book it says "...sadly, neither do most modern backyard cooks, who throw meals into the sacrificial pyre and are doomed to serve carbon-coated chicken wings and hockey-puck burgers..." Whoa, you hooked me in at hello....

    Using what I've learned over the last few weeks (using a thermometer, indirect cooking, lower heat, etc) my steaks have gone from good to great with a just a few minor but critical modifications. My 10 years of previous experience was basically "throwing meals in to the sacrificial pyre..." We're on the right course now!

    As I sit here typing this, I've taken the day off from work and am waiting patiently for my primo oval XL to be delivered sometime today from a local dealer. Though I've read and learned so much over the last few weeks, I still have so many questions. More importantly, I'm ready to try some of this stuff I've learned and start experimenting.

    I used to sit and wonder why my friends would spend all day on the weekend sitting around the pit. While the food was good the "wasted day" hardly seemed worth it. Now I'm starting to get it and I can't wait to "waste" this 3-day weekend I have sitting around the pit.
  • Troutman
    Club Member
    • Aug 2017
    • 7198

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    Hey brother, welcome from the Katy area. BTW you're gonna love that Primo. Show us some pics after you get some cooks under your belt !!!

    Comment

    • HouseHomey
      Club Member
      • May 2016
      • 5259
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #3
      Huntington Beach welcomes you and the new coooker. Heck, show us the pics when it gets there!!

      Comment

      • ComfortablyNumb
        Club Member
        • May 2017
        • 3231
        • Northeast Washington
        • KBQ C-60
          PK360
          Thermoworks Smoke
          Thermoworks Thermopop
          Thermoworks Dot

        #4
        Welcome to the Pit donsut from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Go to this thread to post where you work and what your hobbies are and get to know other members here. We are happy to have you along and looking forward to your participation.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10592
          • 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) X2
            Blackstone 36" Outdoor Griddle 4-Burner

            Broil King Keg
            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
            BBQ Dragon
            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
            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #5
          Welcome to the Pit! Thanks for joining up!

          When you have a second, give this thread a once over. There is some important information for you. This information will ensure you get the most out of your experience here in The Pit.

          Also, it's very important that you:
          • 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]m
          • 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)!

          Thank you for your support. We are excited to have you and we look forward to your contributions.

          -Spinaker

          Comment

          • Keltonfoss
            Former Member
            • Mar 2018
            • 93
            • Great Falls, MT

            #6
            Hello from Montana, I am also new to the forum, Welcome

            Comment

            • kamadoRob
              Club Member
              • Nov 2017
              • 225
              • Brighton, CO
              • Chargriller Acorn
                Maverick ET-732

              #7
              Hello and welcome from Colorado!

              Comment

              • Henrik
                Founding Member - Moderator Emeritus
                • Jul 2014
                • 4288
                • Stockholm, Sweden

                #8
                Welcome to the pit! Now that was one of the better intros I've read. Particularly about your experiences, and if I may, 'enlightenment'. It sure helps that you bought one of the best ceramic grills out there. The Primo Oval will not disappoint, I guarantee you that. Just let us know when you have any questions, we're all here to help. And share photos of your cooks!

                Comment

                • donsut
                  Club Member
                  • Mar 2018
                  • 7
                  • Houston, TX
                  • - MHP WNK4
                    - Primo Oval XL

                  #9
                  Originally posted by Spinaker View Post
                  Welcome to the Pit! Thanks for joining up!


                  Also, it's very important that you:[LIST][*]Check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab.
                  Done

                  Comment

                  • donsut
                    Club Member
                    • Mar 2018
                    • 7
                    • Houston, TX
                    • - MHP WNK4
                      - Primo Oval XL

                    #10
                    Thank you all. I do have one silly question....

                    Temperature wise when indirect cooking, do I put my probe in the air around the area of where the meat will be or is okay to let it rest on the grid?

                    Comment


                    • jgreen
                      jgreen commented
                      Editing a comment
                      At least an inch, two is better, so you are not getting a "meat shadow " reading from the colder meat
                  • HawkerXP
                    Club Member
                    • Jul 2016
                    • 5481
                    • Virginia
                    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                      Thermopops
                      Dot and Chef Alarm with probes
                      Slo n Sear
                      Cold beer

                    #11
                    Probe should be in the area where your meat will be, yes. But get it up off the grate. Use the clip that came with it or stick the probe through a small ball of foil.

                    Also, keep probe at least 2 to 3 inches away from the meat.

                    Comment


                    • donsut
                      donsut commented
                      Editing a comment
                      your foil trick was perfect. I've been using it all weekend. I even made some little triangular stands out of aluminum foil. excellent idea, thank you!
                  • jgreen
                    Charter Member
                    • Oct 2014
                    • 2721
                    • Winnipeg Manitoba Canada
                    • Cookers:
                      Broil King XL
                      Broil King Smoke
                      Weber Kettle 26
                      Grilla Pellet smoker
                      Capital 40 natural gas
                      Napoleon Pro 22 kettle

                      Thermometer:
                      Maverick 733
                      Thermapen (ok..4 thermapens)
                      Thermo works DOT (or two)
                      Fireboard (probably my favourite)
                      Thermworks Smoke (or two)

                      Accessories:
                      SnS (original, plus and XL)
                      DnG pans, 6 or 7 of these
                      Vortex
                      Grillgrates
                      and, maybe some other toys as well

                    #12
                    Welcome from Winnipeg.

                    Comment

                    • MBMorgan
                      Club Member
                      • Sep 2015
                      • 6191
                      • Colorado
                      • > Weber Genesis EP-330
                        > Grilla Grills Original Grilla (OG) pellet smoker
                        > Pit Barrel Cooker (gone to a new home)
                        > WeberQ 2000 (on "loan" to a relative)
                        > Old Smokey Electric (for chickens mostly - when it's too nasty out
                        to fiddle with a more capable cooker)
                        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                        > Thermoworks Smoke
                        > 3 Thermoworks Chef Alarms
                        > Thermoworks Thermapen
                        > Thermoworks IR-GUN-S
                        > Anova sous vide circulator
                        > Searzall torch
                        > BBQ Guru Rib Ring

                        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                      #13
                      Welcome from the Denver area ...

                      Comment

                      • EdF
                        EdF
                        Club Member
                        • Jul 2016
                        • 3207
                        • Atlantic Highlands, NJ
                        • Uuni Pro (new kid in town)
                          Karubeque C-60
                          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                          Thermapen
                          Thermapen Air
                          ThermaQ (or its predecessor)
                          Thermoworks Hi temp IR
                          BBQ Dragon & Chimney of Insanity
                          Various other stuff

                        #14
                        Well, it's like some of the Buddhists say: you need to do the purification exercises to make yourself ready for recognition of the true nature of BBQ. And the path to enlightenment continues after that, but it's all different!

                        Enjoy that Primo, and don't skip the subforum threads on Ceramic cookers. Look especially for the one on the "smoke pot".

                        And if you're interested in a book on Kamado techniques, check out The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue .

                        Some folks complain it's short on recipes (I suppose it is), but it's a manual to your new tool and what you can do with it. I even learned a few new ones with 15+ years of kamado cooking behind me.

                        Welcome!

                        Comment

                        • DWCowles
                          Founding Member
                          • Jul 2014
                          • 9709
                          • 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.

                          #15
                          Welcome donsut

                          Comment

                          Announcement

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                          Meat-Up in Memphis 2021

                          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                          Click here for details. (https://amazingribs.com/memphis)
                          See more
                          See less
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