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    Hi from Michigan

    My parents gave me a Brinkman barrel smoker for Christmas in the early 1990's. I didn't have a clue what to do with it, but over the holidays I had to try it out. I smoked 2 chickens without any seasoning and they were not very impressive tasting but they were cooked well, nice and juicy with more than enough smoke flavor. So when friends visited at Easter, I had to do more chickens to show off my new smoker. That's all I knew how to make. So after dinner, my friend suggested we smoke some ribs. I actually thought that was a novel idea and so we visited the local grocer and purchased their last rack of ribs. I don't remember exactly how we came up with idea of using Tony Chachere's Creole Seasoning as a rub but we did. I finished them Bivens BBQ Sauce (a locally produced sauce that's no longer made). The thing I remember most was about 10 minutes or so after starting the meal no one was even talking. After the long silence, my friend commented "these might be the best ribs I've ever had". After that I was hooked.

    I used the 2 Brinkman barrel smokers for years. Three years ago my gas grill met it's end and my Brinkmans needed to be replaced, so I switched Chargriller Akorn Kamado.

    I have several BBQ books I've used over the years to try and refine my skills, my favorite is Peace, Love and BBQ. Barbecue America: A Pilgrimage in Search of America's Best Barbecue is another favorite and gave me a taste of the many various types of BBQ across the country. I had no idea. I've also found Steve Raichlen's BBQ Bible and How to Grill very useful.

    My next upgrade will probably be a tempature controller. I'm leaning toward a Auber SYL-2615 unless I happen to be a lucky Gold Medal Giveaway winner. LOL

    The best thing about this website is that it is full of information that inspires me to up my game.

    #2
    Really cool story about the wibs. Love silence when someone is eatin your wibs for the first time. Ya know you’re going to have to get ahold of Meatheads’ book. It’s the masters class of edjamacation. Welcome, eat good & have fun!

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    • commoose
      commoose commented
      Editing a comment
      Good Idea! Ok I just went and bought it... Excuse me I'm going to read my new book. LOL

    • FireMan
      FireMan commented
      Editing a comment
      Where abouts in MI. I was originally from Detroit.

    • commoose
      commoose commented
      Editing a comment
      I'm in Wixom, west of Detroit. Originally from Flint area.

    #3
    Welcome from Hays, KS!

    Comment


      #4
      Welcome from Colorado ...

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        #5
        Welcome to the Pit commoose 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


        • commoose
          commoose commented
          Editing a comment
          Didn't I see you on the KBC list. That baby looks awesome. That's on my wish list now.

        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          commoose If you meant KBQ, yes.

        #6
        Welcome to the pit! Nice story, I’m sure many of us bbq heads can relate. And the journey never stops!

        Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

        Also, it's very important that you:

        Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then 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]

        Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive 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 payingUSA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

        Thanks for joining!

        Comment


          #7
          Welcome to the pit!
          Cheers from Norway

          Comment


            #8
            Welcome to the pit from Southern Illinois

            Comment


              #9
              Welcome from the Florida panhandle.

              Comment


                #10
                Welcome from Indiana

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                  #11
                  Welcome from southeast Michigan!

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                    #12
                    Howdy from Kansas Territory, Welcome to Th Pit!
                    Nice intro, glad to have ya here, to learn along with me!
                    I still have two of th lil Brinkmanns, one electric, one charcoal...

                    Comment


                      #13
                      Welcome to The Pit. I agree that you need Meathead's book.

                      Comment


                        #14
                        Welcome from Eastern Kansas near Kansas City where they have a few BBQ joints. ;-)

                        Comment


                          #15
                          Welcome from the Texas Gulf Coast. I use Tony C.'s as my main rub on ribs, brisket, pork butt, chicken and steaks. I have tried other rubs and seasoning combos, but I keep coming back to Tony. I use it as a dry brine because of the salt content. On my ribs, I dry brine with it and then coat with honey a couple of times while cooking.

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