Mark from Minnesota

[RonB]

Welcome to The Pit Mark.

[klflowers]

Welcome from TN

[fuzzydaddy]

Welcome from Pensacola Florida!

[Donw]

Welcome from Maryland

[FireMan]

Another Minnesotan! Welcome! Now about the pastrami, 3 weeks brining in the fridge? Does it stand up and salute? I have to think (totally inexperienced) that it might be safe, on the other hand would a three week brine leave it edible is the question. Eat good & have fun!

[RichieB]

Welcome from Western Massachusetts.

[Skip]

Mark, Welcome to The Pit from southern MN.

[MBMorgan]

Welcome from Colorado, Mark ...

[ofelles]

Welcome from the California Delta. Sounds like you might know a thing or two. Looking forward to hearing more.

[mdsawyermd]

Hi, Mark Sawyer, from Minnesota. I've been doing BBQ, charcuterie, and other things cooking and meat for years. Until last year, had an annual late summer BBQ to say "thanks" to the people my wife and I work with. (We're surgeons in our day job). The Annual Pig Roast was a 100 lb or so spit-roasted pig, around 80 lb brisket, 30 lbs pork shoulder, 40 lbs jerk chicken, some hamburgers and hot dogs for the kids, sides (cole slaw, potato salad, asian sesame noodles, baked beans) and sauces all homemade for 150-300 people. Got some help every year from my siblings and their spouses as well.

I have an Americue smoker, a couple less expensive Masterbuilts for when I'm BBQing for a crowd, a Grillworks Argentinian grill, and a gas grill for when I just want to get stuff on the table.

I joined up to be able to fraternize with other smokers and cooks, and Meathead has set up an awesome site, certainly deserving of a few bucks.

Nice to "meet" everyone. And now I'm off to find where to post my question of "is the pastrami I forgot in the curing brine in the fridge 3 weeks ago still safe?"

Ciao!