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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.
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New guy from the home of the Spiedie

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  • JCC723
    Former Member
    • Mar 2018
    • 10
    • Endicott, NY

    #16
    Thanks for the welcome everyone.

    Comment

    • JCC723
      Former Member
      • Mar 2018
      • 10
      • Endicott, NY

      #17
      Click image for larger version

Name:	image.jpg
Views:	26
Size:	1.76 MB
ID:	468724 Here is my BKK when I first put her together

      Comment

      • JCC723
        Former Member
        • Mar 2018
        • 10
        • Endicott, NY

        #18
        Click image for larger version

Name:	image.jpg
Views:	23
Size:	168.1 KB
ID:	468726 Reversed sear roast beef

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        • JCC723
          Former Member
          • Mar 2018
          • 10
          • Endicott, NY

          #19
          Click image for larger version

Name:	image_58906.jpg
Views:	27
Size:	189.1 KB
ID:	468729 bbr

          Comment

          • JCC723
            Former Member
            • Mar 2018
            • 10
            • Endicott, NY

            #20
            Click image for larger version

Name:	image.jpg
Views:	22
Size:	154.3 KB
ID:	468731 Pork shoulder

            Comment


            • Danjohnston949
              Danjohnston949 commented
              Editing a comment
              Young Feller You Are Either a Quick Study or You Misrepresented Your
              BBQ'ng Experience❓ Your Cooks Look Extrordinary‼️ 👍👍👍👍👍
              Dan

            • JCC723
              JCC723 commented
              Editing a comment
              Well I think my BGK is sort of idiot proof. I did have a couple early cooks have the fire go out or had trouble controlling the temperature. I have this website to thank for my results. I always refresh myself on using the techniques here. Having a thermometer that gives me grate temp and food temp is good for us newbies. Thanks for the compliment
          • Danjohnston949
            In Memoriam
            • Dec 2014
            • 4398
            • 1410 9th. St. N, Fargo ND

            #21
            JCC723, Welcome to the "PIT CLUB"❗️
            You are Now Enrolled in the BBQ Univ.❗️
            Attendance and Participation are Mandatory❗️
            Enjoy the "PIT CLUB"‼️
            Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

            Comment

            • jgreen
              Charter Member
              • Oct 2014
              • 2742
              • 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

              #22
              Welcome from Winnipeg. Thanks for the pics, that food looks great.

              Comment

              • PJBowmaster
                Former Member
                • Dec 2016
                • 548
                • Black Hills of SD

                #23
                JCC723 Welcome to The Pit from the Great Lakes State of Michigan! I need to learn more about Spiedie's...

                Comment


                • JCC723
                  JCC723 commented
                  Editing a comment
                  I believe if you go to the recipe's menu under chicken there is a recipe there. Not exactly how we do it but close. Have not tried his recipe. They make them out of chicken, pork, lamb, and venison. Around here you can buy bottled sauce and almost every bar has them on their menu. Yummy. I'm sure you could also google how to make them.
              • BourBonQ
                Club Member
                • Oct 2017
                • 843
                • Lowcountry of South Carolina
                • Pit Barrel Cooker
                  Blaze 32" Gasser with Sear Station and Rotisserie
                  Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
                  Camp Chef Explorer 60EX with Grill Box and Griddle
                  Thermoworks Thermapen Mk4
                  Maverick ET-733 2-Probe Wireless Thermometer
                  Thermopro TP20 2-Probe Wireless Thermometer
                  Anova 900W Sous Vide Immersion Circulator
                  Selection of Grandma's Antique Cast Iron Cookware
                  Bayou Classic Stainless Steel Oyster/Turkey Cooker
                  Weber Standard Size Chimney Starter
                  Foodsaver Vac Sealer

                #24
                JCC723 Glad to see your Orangemen taking care of business with ol' Sparty.

                And welcome from the Lowcountry of South Carolina, from another "orange" ACC team fan (go Tigers!)

                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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