Greetings, grillmasters!
I discovered the site a few years ago when I took a stab at ribs and wanted reputable advice—I found it! When I got serious recently about the purchase of a dedicated smoker, I realized how valuable the Pitmaster Club could be and just how far down the rabbit hole you rib-sniffers have gone. And I wanna whiff o' that!
I made a modest investment in mastering the charcoal arts in 2007 with a Walmart rust magnet. I was hooked by the smokey depth it added (in addition to the obvious primal arousal of watching and smelling as tangible fuels combust at my command). I replaced it with the aggressively-priced but versatile Char-griller Duo 5050, but I still prefer the charcoal side when there is time. Here I am braving the "adverse conditions" to put flame under meat while my South Carolina neighbors hoarded bread and milk.
I'm proud of my history in the Carolinas, and the barbecue I'm partial to is pulled pork (with a sweeter sauce or mustard-base now and then) or ribs (with no sauce, if I can get 'em juicy and rubbed with the right stuff). As a charcoal newb, I worked on dialing in my burgers (my wife's "last meal" now), and stuck mostly to steaks, chops, and chicken thighs. Jamie Purviance's Weber books taught me the basics, like two-zone fires, and I still use several of the recipes.
But now that I've nabbed a Bronco drum smoker, I have my sights set on Invite-him-to-the-Fourth ribs and Let's-just-stay-home Boston butt!
Maybe I will post a newer photo or several of myself cooking or with an empty plate soon. I do enjoy pointing a camera at things if I'm not licking my fingers. Meanwhile, I'll post a larger copy of my avatar, taken by my wife while I heaped burning coals on the heads of my enemies. Look for me soon in the brand new Bronco channel or in the Pork channel getting rib advice and posting my nerd graphs. My project for this fall is juicy, tender dry rub ribs, and at the first sample, my wife's cousin said, "Forget turkey—bring these to Thanksgiving!"
Chimney gallery
I discovered the site a few years ago when I took a stab at ribs and wanted reputable advice—I found it! When I got serious recently about the purchase of a dedicated smoker, I realized how valuable the Pitmaster Club could be and just how far down the rabbit hole you rib-sniffers have gone. And I wanna whiff o' that!
I made a modest investment in mastering the charcoal arts in 2007 with a Walmart rust magnet. I was hooked by the smokey depth it added (in addition to the obvious primal arousal of watching and smelling as tangible fuels combust at my command). I replaced it with the aggressively-priced but versatile Char-griller Duo 5050, but I still prefer the charcoal side when there is time. Here I am braving the "adverse conditions" to put flame under meat while my South Carolina neighbors hoarded bread and milk.
I'm proud of my history in the Carolinas, and the barbecue I'm partial to is pulled pork (with a sweeter sauce or mustard-base now and then) or ribs (with no sauce, if I can get 'em juicy and rubbed with the right stuff). As a charcoal newb, I worked on dialing in my burgers (my wife's "last meal" now), and stuck mostly to steaks, chops, and chicken thighs. Jamie Purviance's Weber books taught me the basics, like two-zone fires, and I still use several of the recipes.
But now that I've nabbed a Bronco drum smoker, I have my sights set on Invite-him-to-the-Fourth ribs and Let's-just-stay-home Boston butt!
Maybe I will post a newer photo or several of myself cooking or with an empty plate soon. I do enjoy pointing a camera at things if I'm not licking my fingers. Meanwhile, I'll post a larger copy of my avatar, taken by my wife while I heaped burning coals on the heads of my enemies. Look for me soon in the brand new Bronco channel or in the Pork channel getting rib advice and posting my nerd graphs. My project for this fall is juicy, tender dry rub ribs, and at the first sample, my wife's cousin said, "Forget turkey—bring these to Thanksgiving!"
Chimney gallery
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