Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hello from Albinea (RE), Italy

Collapse
X
Collapse
 
  • Page of 2
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 template Next
  • BigBadWolf
    commented on 's reply
    It's an interesting suggestion! In the region I live a lot of meaty things are boiled in pots with broth, or stuffed inside folded pasta like "ravioli", "cappelletti", ecc., but I'll work something out!
  • BigBadWolf
    commented on 's reply
    I love the chuck roast. Definitely a must try! Thanks.
  • BBQ_Steve-O
    replied
    Welcome to the Pit from Washington State!

    Leave a comment:

  • Bumby
    replied
    Welcome from NYC! Great to have you!

    Leave a comment:

  • Troutman
    replied
    Welcome to the Pit G from the State of Texas !! You're not our first EU member but certainly may be our first Italian, as far as I know !! Hope you can contribute some of your Italian region recipes adapted to your cookers, would love to see that !!

    Leave a comment:

  • MBMorgan
    replied
    Greetings from Colorado ...

    Leave a comment:

  • rattle_snakey
    replied
    Welcome from England!

    Leave a comment:

  • jgreen
    replied
    Welcome from Winnipeg. Always fun to hear from other countries.

    Leave a comment:

  • Donw
    replied
    Welcome from Maryland

    Leave a comment:

  • HawkerXP
    replied
    Ciao! Welcome to the Pit!

    Leave a comment:

  • BourBonQ
    replied
    Welcome from the Lowcountry of South Carolina

    Leave a comment:

  • RonB
    replied
    Welcome to The Pit. Your cooks seem to be mostly pork and chicken. Nothin' wrong with that, but may I suggest smokin' a chuck roast. They cook similar to pork butts, but usually need to go a bit higher in temp to reach probe tender.

    Leave a comment:

  • Oakgrovebacon
    replied
    Welcome to the pit from Southern Illinois

    Leave a comment:

  • LA Pork Butt
    replied
    Welcome o the Pit from Dallas, Texas, USA!

    Leave a comment:

  • Nate
    replied
    Welcome from Indiana

    Leave a comment:

Previous 1 2 template Next

Announcement

Collapse
No announcement yet.
Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"]
/forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here