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New Member, Long Time Lurker

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    New Member, Long Time Lurker

    The advantages of being in the Pitmaster Club brought me out after many years of regularly visiting Amazing Ribs.

    I grew up and lived in Louisiana in the 50's through the early 90's and then moved to Dallas as part of a job move. Louisiana boys (and girls) are typically taught to cook at an early age. I was no different and loved to cook from the beginning. Smoking on my Large BGE and my offset smoker for friends and family is always fun and rewarding. And its always a challenge to improve the results from the last effort. This site has significantly contributed to my improvement on grilling and smoking foods. I am amazed at how much knowledge is now at our fingertips verses back before the internet took off - I'm sure the other folks around my age feel the same.

    I'm happy about being in the Pitmaster Club and look forward to what the future brings. I have no doubt that I will continue to grow as a smoker and a griller through the vast knowledge on this site. Hopefully, I can pass down some knowledge to others on the site as well.

    Last edited by NGS; August 7, 2014, 04:27 PM. Reason: edit -forgot to end with my name

    Hey Nolan. I've been in east Texas since 2001. Born ('76) and raised in southwest Louisiana on a rice farm.

    Welcome and thanks for the support. Everybody at work asks if I have an egg. Sorry, Pit Barrel here.


      Hi There NGS Nice to meet you!


        Hey Nolan, great intro, nice to have you here. You were at the seminar with DrB yesterday, right? Good questions, MH liked them.

        Hope to hear more from you here.


          Hi Nolan,

          Welcome to the Pit! I have learned so much in the week or so I have been here! I hope to be able to learn more from another veteran smoker such as yourself!



            Welcome to The Pit Nolan! When you have a moment please check out my Welcome letter and Tips post. They'll help you get all that great info in your original post into your signature. You can find them here.

            I'll echo Huskee's sentiment. Excellent questions you posed yesterday for the seminar.


              Thanks everyone for the welcoming! Jerod, I've had some great Q from pit barrels. David, I'll check out your tips on posting - thanks. I did "attend" the seminar and I'm glad I did - learned some things about salt that will change my rub techniques for larger cuts of beef. I'm a geologist by trade so I really enjoy digging into the science of things, particularly BBQ and bread. So simple yet so complex below the surface. Thanks again everyone - Nolan



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