Hi everyone. I'm a bit of newbie but I'm really interested in how you guys do your bbq's and grilling. A big fan of the shows on TV and I got the Meathead book for Xmas and haven't put it down.
Just been out and bought some fresh cuts of meat and spices etc for rubs (trying the last meal ribs tomorrow night). Keen to learn and I will apologise in advance for the stupid questions but really looking forward to getting to know you all. Cheers!
Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to hearin lots from ya, an I'm purty dang sure I done asked up alla th stupid questions, so Fire Away!
Weber 22.5" Silver (since 2000)
Large BGE with BBQ Guru thermostatic blower (since 2006)
Hasty-Bake Legacy (July 2014)
Also owned COS and Weber Smokey Mountain for short time in early 2000's.
Thermapen instant thermometer.
William & Sonoma meat probe.
Taylor digital with remote display, meat probe but use for pit.
Where you from in Auckland? Just returned from time spent in Bethels and Awhitu. Family lives there. Use some of that tea tree wood for some good smoking.
I live in Remuera - Got a mate that lives in Awhitu - Beautiful area. Your family that lives here, did they re-locate from the states or are they Kiwis?
I'm looking forward to seeing my rib cook! I'm probably over prepared. I'm a bit nervous because I've built it up so much with my family. Will post photos if it turns out like something that can be classed as edible
Welcome aboard! I go down to Raetihi every few years for the duck and pheasant season. Absolute paradise down there, in my opinion! Look forward to getting to know you on here!
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