Hello

[fuzzydaddy]

Welcome from Pensacola Florida.

[Lock Stock and Barrel]

Welcome from South Texas, you can't go wrong on this sight...soooo much to learn!

[Willard]

Welcome!

[Thunder77]

Welcome to the Pit from Baltimore! Glad you joined us.

[klflowers]

Welcome from TN

[Texas Larry]

Welcome from south Texas!

[Jared49]

Welcome from Wisconsin.

[CabanaBoy]

Welcome to the Pit1 I just dropped about 10.5 lbs of prime brisket into its brining bath myself. The pastrami recipe is REAlLY good. I've used it many times and always get rave reviews (even from the New Yorkers) down here in South Carolina. No doubt that you will be very pleased with your results. Good Luck.

[Skip]

Welcome from Minnesota! Enjoy!

[Huskee]

Welcome to The Pitmaster Club! Thanks for joining up, we appreciate your support. I have no doubt you'll love that pastrami.

Since you’re new here, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

Also, it's very important that you:

1. Give us an email address you actually use. You can check the email we have on file for you by clicking your username in the top-right, then My Settings, then the Account tab. You currently cannot change your email on file with us yourself since it’s tied to your Pitmaster Club account as well as our payment processor if you’re a paying member. Don’t worry though, we’d be happy to change it for you, just click here to fill out an email change request.
2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive 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. (Paid members get automatic monthly entry, whereas Free Trial members or general public must enter manually.) We’d hate to have to pick another person because you don’t answer us, and it happens!

Hope to hear & see more from you!

[jgreen]

Welcome from Winnipeg. That pastrami will be great.

[Bumby]

Welcome from NYC. Happy to help you taste test to compare to Katz if ever useful!

[RustyHaines]

Welcome to The Pit from Madison, WI

[Spinaker]

Welcome! The Katz's recipe is my favorite on the site, you really can't go wrong!

Thank you for your support! We really appreciate it!

[Troutman]

Around here we cook what's known as "Better than Katz's Pastrami"...

Welcome, from the Great State of Texas !!!!