Hello all. My name is Phil and I live on the beautiful central coast of California. Here, the traditional BBQ uses the Santa Maria style grills and rub, with tri-tip being the meat of choice.
I've been lurking on this site for several years and have been fascinated with the meat science articles. Who'd have thought?
For way too many years (I'm of, shall we say, retirement age) my BBQ game always varied - sometimes great, but more often than not, mediocre.
But a while back, there was an Amazing Ribs review of the Thermoworks temperature probes and I bought two; one stay-in-meat, and the other instant read. From that day on, my game started to improve.
Long overdue, I've decided to join the Pitmaster Club if, for nothing else, to recognize and support Meathead and the team of experts who provide such an informative resource.
I've just bought (delivery on Friday) a Camp Chef SmokePro DLX Pellet Grill with sear box and I'm planning on getting good use from the information and tutorials on this site to make the best of my purchase. We have a bunch of visitors coming over the next couple of months, and I want them to enjoy some awesome, tasty BBQ.
Cheers from Nipomo.
I've been lurking on this site for several years and have been fascinated with the meat science articles. Who'd have thought?
For way too many years (I'm of, shall we say, retirement age) my BBQ game always varied - sometimes great, but more often than not, mediocre.
But a while back, there was an Amazing Ribs review of the Thermoworks temperature probes and I bought two; one stay-in-meat, and the other instant read. From that day on, my game started to improve.
Long overdue, I've decided to join the Pitmaster Club if, for nothing else, to recognize and support Meathead and the team of experts who provide such an informative resource.
I've just bought (delivery on Friday) a Camp Chef SmokePro DLX Pellet Grill with sear box and I'm planning on getting good use from the information and tutorials on this site to make the best of my purchase. We have a bunch of visitors coming over the next couple of months, and I want them to enjoy some awesome, tasty BBQ.
Cheers from Nipomo.
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