Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Hello from Central California

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Hello from Central California

    Hello all,

    I'm Bill, I live in central California. I grew up eating barbecued or grilled meats that were completely dried out and tasted more like charcoal than meat; my dad wanted to make sure everything was cooked thoroughly and did not believe in using marinades or seasonings (I have no idea why). I finally started grilling in the last 10 years or so, first with propane and now with charcoal. I started with tri-tips and Pappy's Seasoning and for years that's all I did. I now have an Oklahoma Joe's offset smoker, although I have never used the fire box. I am experimenting with ribs, pork shoulders, tri-tips, and steaks. I am pretty happy with the pork shoulder and tri-tip, still working on ribs and steak.

    I stumbled upon this site a few weeks ago and have already used the reverse sear method several times with fantastic results. I have also tried some of the recipes, mainly the rib rub and barbecue sauce. I've got several thermometers and a gasket kit for the smoker on the way. This is going to be my new hobby; my wife loves good food and heartily approves of this being my new hobby. I am looking forward to learning a lot and cooking better food.

    #2
    Welcome, This is an awesome site, so much information!

    Comment


      #3
      Welcome from Colorado ...

      Comment


        #4
        Welcome to the Pit from the Delta. Be afraid this hobby can be a rabbit hole. But a tasty one.

        Comment


          #5
          Welcome to the Pit!
          Cheers from Norway

          Comment


            #6
            Welcome from Virginia!

            Comment


              #7
              Welcome from Minnesota. Enjoy The Pit!

              Comment


                #8
                Welcome from Massachusetts.

                Comment


                  #9
                  Welcome to the pit from Southern Illinois!

                  Comment


                    #10
                    Welcome to the Pit from Dallas! It sounds like you are firmly on the Pit road.

                    Comment


                      #11
                      Welcome from Maryland

                      Comment


                        #12
                        Welcome to the Pit!

                        Comment


                          #13
                          Welcome to The Pit Bill.

                          Comment


                            #14
                            Welcome from south Texas! Glad you’re here!

                            Comment


                              #15
                              Welcome from TN. Glad you are here!

                              Comment

                              Announcement

                              Collapse
                              No announcement yet.
                              Working...
                              X
                              false
                              0
                              Guest
                              Guest
                              500
                              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                              false
                              false
                              {"count":0,"link":"/forum/announcements/","debug":""}
                              Yes
                              ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                              /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here