I am a medical resident out in Eastern Washington. Somehow I got into BBQ recently and am obsessed. I am currently learning to use an old Weber Kettle I bought of craigslist for 40 bucks with a slow n sear. I love it. There are so many things I want to do and learn, in particular make my own rubs, though I need to find a good base recipe I can alter. I look forward to learning and talking with you all!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Welcome to the pit! Well, if you’re obsessed you’re in the right place:-)
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Started this tasty craziness in 2018.
Using a Traeger Silverton pellet smoker.
Home is the Seattle area...
So much to learn, but it’s a helluva fun education!
Well hello you! Welcome to the pit from Western Washington! (Bothell)
Check out the rub recipes from the public area - Memphis Dust and Big Bad Beef Rub are outstanding! (IMHO)
Simon and Garfunkel ... on and on.
Great to have you here. Looking forward to hearing of your BBQ adventures!
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Welcome aboard! If I could only have 3 rubs, they would be these (and you can modify them):
1. Memphis Dust for pork and chicken.
2. Big Bad Beef Rub for beef.
3. Simon & Garfunkel for chicken and some pork.
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