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Glad to be here from SW MI

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  • MikeB
    replied
    Welcome to Michigan and the Pit POR! Also a new member from SW Michigan. The grilled potato soup sounds great - you'll have to post a recipe!

    Leave a comment:


  • HC in SC
    replied
    A bit Pit welcome from the Charleston, SC area!

    Leave a comment:


  • Huskee
    replied
    Welcome POR! Michigan folk are filling up the interwebs here at The Pit.

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

    Hope to hear & see more from you.

    Leave a comment:


  • Deuce
    replied
    Hi Richard, welcome to the Pit

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  • Smokin'Rick
    replied
    Welcome aboard Richard! Great name! Looking forward to your BBQ contributions. You'll enjoy it here in The Pit. Great bunch of guys and gals sharing BBQ love!

    Leave a comment:


  • Jon Solberg
    replied
    Hey Pigs, Welcome. Glad to have another MI guy on board!

    Leave a comment:


  • Pig's On Richard
    started a topic Glad to be here from SW MI

    Glad to be here from SW MI

    Richard here, from SW Michigan by way of North Carolina. After 30+ years of living in NC, my job relocated me to MI.
    Nothing like grilling and smoking in all 4 seasons of the year! Not sure I got that in NC.

    I do whole hogs and have a whole hog comp team in NC and cater whole hogs for parties in MI. I use a gas cooker with and exterior smoke box made by BQ grills. She’s my big baby. Pig’s On!

    For home grilling and smoking, my workhorse has been my 22.5” Weber Kettle Grill. Probably the best $80 I spent eight years ago. I have done everything from ribs, shoulders, butts, prime rib, steaks, pastrami, chicken, veggies and brats on it. About 4 years ago I built my own UDS and used it quite a bit for a year. The more I used the Weber the more I learned how to smoke with it. The UDS was been moved to the shed.

    Recently I won a contest with McCormick Grillmates #MasterofFlames and had an XL Big Green Egg delivered to the house on Halloween. The Weber has been feeling left out, but is not forgotten. Have a lot to learn with the Egg. Once I figure out how to control the fire for all situations the Egg will be as diverse as the Weber Kettle.

    Love the Amazing Ribs site and visit often for advice from Bacon to Pastrami to Rubs to Cures to equipment to the science behind the recipes and techniques. Both Meathead and this site have been mentors for the last 3 years. Thank you!!

    Glad to be here and ready to continue to build my techniques and knowledge base!!


    Tonight's Grill: Grilled Loaded Baked Potato Soup and Grilled Portabellla Bisque

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