Hello from La Crosse wi.

[Richard Chrz]

Hello, new member and pretty new to the idea of the long slow cook, pretty much mostly yard bird and burgers before, the occasional tenderloin etc.. but jumping in with some enthusiasm to it, lot's to learn about the science of meat, fire, time, and seasoning. I have done 1 pork butt, 1 pork sirloin roast for longer cooks, although the pork sirloin was only around 4-5 hours. I am also learning the reverse sear. I am a year plus into an electric wheelchair, so, I did not get a lot of winter cooking on grills, but, hope to find ways to fill up winter in future with learning and planning for the next summer. Otherwise, no real limitations with it, just adaptive thinking. Here are the cooks I mentioned above. Still have not done ribs, fish, brisket, and so much more. But, looking forward to learning them, and learning from many in here. I feel I have been pretty lucky in my first cooks.

[MBMorgan]

Welcome from Colorado ... and great pics!

[Richard Chrz]

Thank you!

[LA Pork Butt]

Welcome to the Pit and a cooking adventure from Dallas, TX!

[Richard Chrz]

Thank you

[Skip]

Welcome Richard Chrz from 2.5 hrs West of you. You will like it here lots to learn and share. You posted some nice cooks already. Nice table too!

[Richard Chrz]

Skip: thank you for the welcome, glad to meet another Midwest member. I was directed to this website for my questions, I spent a month reading as much of the free stuff as I could, I found enough great info on here that I felt I needed to support it. So much to learn. So far it seems to be one of my go to sites. I have been pretty lucky so far with my first few cooks.

[Spinaker]

Welcome to the Pitmaster Club! Thanks for joining up!

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.

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

-Spinaker

[Texas Larry]

Welcome from Texas! Looks pretty good to me so far!

[Richard Chrz]

Thank you.

[Troutman]

You and I could become real good friends over that Porterhouse steak !!! Welcome to the Pit from the Republic of Texas !!

And by the way, when I lived in Illinois Old Style was one of my favorite brews !!

[BourBonQ]

I lived right behind the "World's Largest Six Pack" in Lacrosse back in the 90's.

[Richard Chrz]

HaHa! Yeah, that was a killer steak. We have some great beer made here! Cheers!

[Donw]

Welcome from Maryland. Great looking food in those photos!

[Richard Chrz]

Thank you

[NapMaster]

Welcome from Louisiana!! Nice cook. Looks like you're doing great so far.

Just noticed that beer on the table. Heck, there is very little left for you to learn.

[Richard Chrz]

Oh, if I have coal going, there is likely a local brew sitting near me.

[Bob's BBQ]

Welcome from Eastern Wisconsin! Your pics look great!!

[Richard Chrz]

Thank you

[BourBonQ]

Welcome from the Lowcountry of South Carolina! Lived for a short time in your fair city, long enough to experience winter temps that I didn't know existed. Still visit on business quite frequently and I really enjoy going back.

Great pics.

[Richard Chrz]

HaHa, we had one of the coldest we have had in a long time Great city though. Glad you make it back. Thank you!

[JGo37]

Welcome from the LOU! My you've made me hungry - consistent cooks like that aren't luck. Time for you to branch out!

[Richard Chrz]

Thank you, and kind of you to say, I credit my grill and my thermometers, I just lay down some coals, initiate a spark, and let it all happen. I look forward to following along and the inspiration to keep pushing my grills and myself.

[JGo37]

Temp and time are the magic. After I got consistent with how I wanted to cook different meats (long or quick, low or high), I branched out to what and how long to faux cambro, and what to inject with how much. It's an endless frontier!

[Richard Chrz]

JGo37: yeah, my mind is branching, I am trying to slow it down, just enjoy the process and see where it takes me. But I know me, lol! My outdoor kettle kitchen will grow!

[FireMan]

Welcome The Chrz-man! You’re on your way now, no stoppin ya. Eat good & have fun!

[Richard Chrz]

Thank you

[noeltjen]

Welcome neighbor... i'm also in La Crosse. Looks like you've made some good eats!

[Richard Chrz]

Hey, thank you for the welcome neighbor. Certainly have enjoyed the tasty benefits of the cooks.

[IowaGirl]

Hi, Neighbor -- I'm about 1 1/4 hours south and a bit west of you. Good looking meat you've been cooking! What time did you say supper was?

[Richard Chrz]

Thank you! Ha! I told my neighbors, you see the grill out front, trust that I have a beer in the garage.

[IowaGirl]

Well, that's a fine, neighborly thing to do!