Hello All!
Glad to finally join up and support my favorite BBQ site (make that my favorite food site period)! I've been steadily reading this site for many years, and am a testament to how remarkable this webpage really is.
When this Pitmaster Club was introduced, it was a no-brainer for me to sign up and support the effort. Thanks Meathead and the whole team for unselfishly giving the best advice, recommendations, and recipes the web has ever had!
A little about me: I've got ten years in the Navy and am concurrently pursuing my BSEE in Electrical Engineering. Also, and most importantly, at this very moment I have a 9.6lb pork butt on the Weber kettle smoking away and transforming into the best pulled pork around!
I look forward to the discussions on this board and interaction with all the BBQ lovers out there!
DanO
Glad to finally join up and support my favorite BBQ site (make that my favorite food site period)! I've been steadily reading this site for many years, and am a testament to how remarkable this webpage really is.
When this Pitmaster Club was introduced, it was a no-brainer for me to sign up and support the effort. Thanks Meathead and the whole team for unselfishly giving the best advice, recommendations, and recipes the web has ever had!
A little about me: I've got ten years in the Navy and am concurrently pursuing my BSEE in Electrical Engineering. Also, and most importantly, at this very moment I have a 9.6lb pork butt on the Weber kettle smoking away and transforming into the best pulled pork around!
I look forward to the discussions on this board and interaction with all the BBQ lovers out there!
DanO
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