New member from San Diego

ChrisLovesHisBigGreenEgg

Charter Member

Joined: Jan 2015

Posts: 16

Location: Castle Pines, CO
#1

New member from San Diego

January 18, 2015, 07:05 PM

Just found this site and it looks like a fun forum. Currently almost 64 years old, I've been an avid amateur chef for about 45 years. I've continuously worked to improve my craft by reading cookbooks, Internet research, TV cooking programs and a lot of practice and trial & error. Grilling and smoke BBQ has been a prominent part of my repertois for a long. My first smoker was a Brinkman water bath smoker probably 30 years ago. I graduated to a New Braunfels offset smoker that I used (and loved) until this past November when my wife surprised me with a Big Green Egg XL. It took me a couple tries to master the lighting and set-up, but I've used it quite a bit the last couple months and I am blown away by its versatility. I smoked a brined turkey in it for Thanksgiving that was fantastic and followed that up with a beautiful 20 lb. dry aged rib roast that was the best we have ever tasted. Then for a New Years party we made personal sized pizzas that were as good as most I've had at a restaurant. With the Egg at about 600 degrees the pizzas cooked in about 5 min. They were crisp, with a nice char on the edges and bottom and the toppings and cheese bubbly and perfectly browned. That kind of versatility is awesome. I also use a built-in Fire Magic gas grill that I love for its super hot sear burner, extra-wide back burner for great rotisserie and the high dome lid that accommodates turkeys on the spit. I look forward to continuing to learn from everyone on this forum.

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Jon Solberg

Former Member

Joined: Jul 2014

Posts: 4725
#2

January 18, 2015, 07:27 PM

Welcome to the pit !
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Dewesq55

Founding Member

Joined: Jul 2014

Posts: 2600

Location: The Poconos, NEPA

Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"

Thermometer:â€‹â€‹â€‹â€‹â€‹â€‹
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes

Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak

Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

Favorite Cuisine to Eat:
Indian, followed closely by BBQ.

Disqus ID:
David E. Waterbury
#3

January 18, 2015, 08:15 PM

Welcome, Chris!
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Deuce

Former Member

Joined: Aug 2014

Posts: 226

Location: Sulphur, Louisiana
#4

January 18, 2015, 08:29 PM

Hi Chris, welcome to the Pit
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Huskee

Administrator

Joined: May 2014

Posts: 19398

Location: Clare, Michigan area

Follow me on Instagram, huskeesbarbecue

Smokers / Grills
Yoder loaded Wichita offset smoker

PBC

Grilla Silverbac pellet grill

Slow 'N Sear Deluxe Kamado (SnSK)

Masterbuilt Gravity 560

Masterbuilt Digital Charcoal Cabinet

Weber 22" Original Kettle Premium (copper)

Weber 26" Original Kettle Premium (light blue)

Weber Jumbo Joe Gold (18.5")

Weber Smokey Joe Silver (14.5")

Brinkmann cabinet charcoal smoker (repurposed)

Thermometers
SnS 500 4-probe wireless

(3) Maverick XR-50 4-probe Wireless Thermometers

A few straggler Maverick ET-732s

Maverick ET-735 Bluetooth (in box)

Smoke X4 by ThermoWorks

Thermapen MkII, orange & purple

ThermoPop, yellow, plus a few more in a drawer for gifts

ThermoWorks ChefAlarm (wife's)

Morpilot 6-probe wireless

ThermoWorks Infrared IRK2

ThermoWorks fridge & freezer therms as well

Accessories
Instant Pot 6qt

Anova Bluetooth SV

Kitchen Aide mixer & meat grinder attachment

Kindling Cracker King (XL)

a couple BBQ Dragons

Weber full & half chimneys, Char-Broil Half Time chimney

Weber grill topper

Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)

Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills

Pittsburgh Digital Moisture Meter

Beverages
Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold

Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois

Fav cheap beers: Pabst, High Life, Hamm's & Stroh's

Most favorite beer: The one in your fridge

Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc

Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.

Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
#5

January 18, 2015, 08:31 PM

Welcome to The Pit, CLHBGE! Sounds like you are quite the avid cook with a nice setup there.

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.
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The Burn

Founding Member

Joined: Jul 2014

Posts: 951

Location: West Chester, PA

Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD
Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
#6

January 18, 2015, 10:22 PM

Welcome Chris. You're right, this is fun forum and informative. Looking forward to your part in it.
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Henrik

Founding Member - Moderator Emeritus

Joined: Jul 2014

Posts: 5081

Location: Stockholm, Sweden

Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub

Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker

Thermometers
iGrill 2
Thermapen
Fireboard

Accessories
BBQ Dragon
Slow n' Sear

All my recipes, photos and information can be found at
https://hankstruebbq.com

YouTube channel
https://www.youtube.com/c/Hankstruebbq
#7

January 19, 2015, 12:27 AM

Welcome to the Pit, Chris!
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HC in SC

Former Member

Joined: Nov 2014

Posts: 476

Location: SC Lowcountry
#8

January 19, 2015, 06:20 AM

Right on - I work with several people that own a BGE and they all love 'em. The only complaints are that they take too long to cool down from cooks - not a bad problem to have if you ask me!

A big Pit Welcome from the SC Lowcountry!
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