Hello from St. Louis

[Keiferr]

Welcome from southeast Michigan!

[Bogy]

Hi from Iowa, although right now I'm in Gasconade County, Missouri. Wife and I were in St. Louis at the end of last week, bought some nice BBQ accessories at the St. Louis BBQ Store, and saw a great Cards game. Daughter still lives in St. Louis County. Welcome!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!

[Alan Gales]

Wow! What a warm welcome. Thanks everyone!

[Alan Gales]

Welcome from Saint Louis, South County!

Thank you. I live in Brentwood now but I grew up in South County and went through the Affton Schools.

[Donw]

Welcome from Maryland. Probably going to be learning a lot more about your city since one of my grandsons is going to be attending Washington U.

[dshaffes]

My father in law taught me how to BBQ and he grew up in Afton. Welcome!

[Alan Gales]

Welcome from Portland!! I may be a Portland native but I consider St Louis my second home after spending 9 years there while attending Wash U for college and graduate school. I'm still an ardent Cardinals and Blues fan, having had season tix for both while living there. In fact, my Cardinals flag has been up for the last two months, despite their uneven season.

You will get as much or as little help from this group as you want. Great knowledge and humor as well!! Despite all of the good Q joints that have opened in StL in the last few years, you will end up staying home and doing it yourself...with better results!!

Thank you! I'm a big Cardinal fan. I'm not into hockey as much but still I do root for the Blues.

Thanks to Meat Head and his Memphis Dust Rub I think my ribs are quite a bit better than "Pappys". Others agree!

[Alan Gales]

This will be kind'a redundant - Hi from Saint Louis!! Got any SNOOTS?

🖐

Hello! The only snoot I have is on the front of my face. It is quite large though!

[Alan Gales]

Welcome to the Pit! Thanks for joining up! We really appreciate the support! Congrats on the new Pit Barrel Cooker!! You are going to love it. Give this thread a peak, it was written by our PBC Queen, fzxdoc she has her PBC down to a science, much to our advantage!!

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:

• 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. Please visit this link: https://pitmaster.amazingribs.com/pi...il-request.php
• Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive special deals we occasionally work out for our members, 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 USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

Thank you for your support. We are excited to have you and we look forward to your contributions.

-Spinaker

Thanks for the warm welcome and all the info, Spinnaker! I'll be sure to look over all of it. Your PBC Queen is sure going to be a big help to me. There is nothing like expert advice from someone who has been there and done that!

[LA Pork Butt]

Welcome to the Pit! I assume those ribs will be St Louis. LOL

[Alan Gales]

Thanks again everyone for the warm welcome! I'm just surprised at how many of you have a St. Louis connection. I'm guessing that there are a lot of members here.

[Huskee]

Welcome, Alan. Happy to have you here. We hope you decide to stick around!

[(Lo-N-Slo)]

Welcome from Ballwin. I cook on a Big Green Egg, A Weber Performer, and a Barrel House cooker. Of course I need another BBQ.

[RonB]

Welcome to The Pit.