Hello from SoCal

[WhiskyBadger]

Hey Folks!

New here from Southern California where it's grilling season all year.

I've got no professional cooking experience, but I've been cooking for myself and girlfriend for about 2 years now after I moved out of an area where the takeout was aplenty. My cooking style tends to be cooking from scratch with quality ingredients and good techniques. Still working on the good techniques, but we're coming along. I also dabble in breadmaking.

Favorites:
Food to grill: Whole Chicken, Spatchocked
Food to BBQ: Brisket for the challenge, Pork Shoulder for the best results
Whiskey Type: Bourbon
Affordable Sipping Bourbon: Eagle Rare
Affordable Mixing Bourbon: Bulleit

Definitely looking to master the art of BBQ on a gas grill. Most places out here in SoCal frown on charcoal, so I gotta learn to work with what I've got.

Oh also, shout out to FishtalesNC who wouldn't shut up about the forums to the point where I wanted to join.

[Spinaker]

Welcome to the Pit! Thanks for joining up! If you like making bread, you should check out this thread.

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:

• To check your email, go to User settings then the account 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]
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Thank you for your support. We are excited to have you and we look forward to your contributions.

-Spinaker

[Nate]

Welcome from Indiana.

[SoCal Chris]

Welcome to The Pit. What part of SoCal are you calling home? I'm in Horsethief Canyon just north of Lake Elsinore. Love your bourbon choices too.

[WhiskyBadger]

SoCal Chris I'm down just a bit further in San Diego

[RonB]

Welcome to The Pit. Since you like to bake bread, I suggest you check out the "How to make sourdough bread" topic. It's not just about sourdough bread.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/breads/87635-how-to-make-sourdough-bread

[FireMan]

All of yer favorites fit right in here. Can’t wait to see you grow in your skills & you will, count on it! Welcome aboard, eat food & have fun! It is required that you take pics of yer cookers & at least yer first cook upon joining. I mean ya just gotta, cuz, ya know!

[Henrik]

Welcome to the pit, thanks for joining!

[radshop]

Welcome from Irvine!

[HouseHomey]

Huntington Beach welcomes you! What are you cooking on?

[MBMorgan]

Welcome from Colorado!

[FishTalesNC]

What’s up, WhiskyBadger ! He’s also into the Sous Vide, told him there’s a wealth of info on here!! 👍🏻

[WhiskyBadger]

HouseHomey cooking on a Weber Spirit II E-310

ComfortablyNumb thanks for the recommendations for places to go check out! As far as grilling year round, I guess the difference between me and you is you're comfortably numb outside in the winter and I'm just comforatble

FireMan the pork shoulder is already on the grill, pics to come soon!


Thanks everyone for the welcome!

[HouseHomey]

Nice!! My Ex got the weber gasser and I really miss it. The Ex, not so much!

[Skip]

Welcome WhiskyBadger . Enjoy The Pit! Tons of info on this site about all kinds of cooking.

[jgreen]

Welcome from Winnipeg. Lots of great tips and tricks in here, but it might cost you a bit of money.