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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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Wooohoooo here from the Okanagan to pretend i know how to cook.

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  • Gumby83
    Gumby83
    Former Member
    • Mar 2015
    • 4
    • Okanagan
    #1

    Wooohoooo here from the Okanagan to pretend i know how to cook.

    Hey guys/gals. My name is Gumby fresh out of rehab and lovin life. I always had a Passion for good food and BBQ, i am a welder by trade and currently living in Armstrong BC, Canada. My mission here is to try all of your guys recipes and report back. I am by no means a master but i can tell doneness by feel, my previous experience is a few seasons of BBQ Pit Masters while i was on my couch and i am rocking a Treiger Pellet smoker and hickory/apple wood blend. I found this site looking for corned beef recipe and was absolutely blown away by how detailed and knowledgeable the author (meathead) was about it. No way i was going to not bookmark this site and support it. what a gem. Anywho i am open to trying all things, i mean. i got some "Baby Octopuses" in my freezer and i have NO idea what i am going to do with them so maybe after i get all my new member steps done i will find a recipe for em. Also, if the owner of the Station Smokehouse in vernon is on here i wouldn't mind askin a few questions about your brisket.
    Tags: None
  • Huskee
    Huskee
    Administrator
    • May 2014
    • 15322
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)
      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
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      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
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      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well
      Accessories
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      • Weber grill topper
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      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
    #2
    Welcome to The Pit Gumby! Thanks for your support. You mention you tell doneness by feel- you should really get your hands on a good digital thermometer though, then you'll never have to pretend you know how to cook again! Can't help you with the octopus though. I'd be interested to hear how that turns out.

    Since you mentioned "new member steps", well, here they are- please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

    Hope to hear & see more from you!

    Comment

    • _John_
      _John_
      Former Member
      • Jul 2014
      • 2447
      #3
      Had to look up Okanagan, pretty place. Welcome, I know somebody on here will know what to do with your octopuses, but that person is definitely not me.

      Comment

      • Guy
        Guy
        Former Member
        • Oct 2014
        • 366
        • Niceville, Florida
        #4
        Welcome to The Pit and thanks for the support.

        Comment

        • bbqoaf
          bbqoaf
          Former Member
          • Jul 2014
          • 752
          • Calgary, Alberta, Canada
          #5
          Welcome from Calgary! I love the Okanagan, it is definitely one of the world's best places, especially in the summer with fresh peaches and cherries, inland salmon runs, perfect mountain lakes, paradise.

          PS: Go Flames!

          Comment

          • Gumby83
            Gumby83
            Former Member
            • Mar 2015
            • 4
            • Okanagan
            #6
            Haha, thanks guys. Octopuses turned out horrible. Not much of a seafood guy but i like trying new things. Quick question, what you guys paying per pound on brisket? i moved to the okanagan two months ago and was blown away, some butchers want 8$ a pound! that was standing rib roast cost back in cattle country.

            PS: Flames Ftw

            Comment

            • Jon Solberg
              Jon Solberg
              Former Member
              • Jul 2014
              • 4819
              #7
              Hello there Gumby!

              Comment

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              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
              See more
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              About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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              Meat-Up in Memphis

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