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A Bit Late But Worth It Right?

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    A Bit Late But Worth It Right?

    Alright, I've been posting here a bit already, but figured I'd get the fun post up.

    I've been smoking for about 4-5 years, mainly on a PBC, thanks to AR's education and recommendation. I bought a Weber 22" premium last year to do a better job on steaks and burgers as I wasn't thrilled with the PBC in that regard. Sold both the PBC and Weber a few weeks back as I bought the Masterbuilt Gravity 560, which I've reviewed on these pages. So far it is been a blast to use and I love it. I live near Chicago and it's a point of pride to smoke year around. I have my January winter cooks every year, and it's great fun.

    I would say that brisket and ribs are my favorite foods to make on a regular basis, though I do more burgers and steaks now with the new grill.

    Food I've made to date:

    Briskets (full packer and flat cuts)
    Burnt Ends (pork belly and brisket burnt ends)
    Ribs (baby back and St Loius cut)
    Pork butt (did not turn out well, probably didn't cook long enough)
    Atomic Buffalo Turds
    Armadillo Eggs
    Burgers
    Sausages
    Steaks
    Breakfast fattie (eggs, cheese, bacon, hash browns wrapped in sausage and bacon)
    Doner Kebab (my latest effort - see pics posted here)
    Bacon (pork belly)
    Chicken Tandoori

    Food I'm Planning To Make:

    Pizza (wife finally signed on to this one, so I'm going to try the Detroit-style pizza). Need a recommendation on essential tools, as I have one pizza stone, so probably just going to get a steel peel.

    Make my own sausage (KA attachment and casings arrived this week)
    Some kind of lamb kebabs (exact recipe TBD)
    Blasphemy Ribs

    Looking forward to chatting and learning with y'all!
    Last edited by zero_credit; June 4, 2020, 10:57 AM.

    #2
    Belated welcome from the California Delta. You have been a busy boy, new toys are sooo much fun.

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      #3
      Welcome to the Pit! I was perfectly content with my current lineup of cookers until I saw the Masterbuilt Gravity Series. Putting such thoughts into words is usually the first step of me heading to the point of no return, so here we go I guess.

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        #4
        Welcome from Beautiful Downtown Burrr-Win.
        Your love of the Masterbuilt almost sold me. Almost. We might have to compare notes on things cooked on your 560 and my Bronco... ;-)

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        • zero_credit
          zero_credit commented
          Editing a comment
          With your set-up and grills, I do think the Bronco was the right choice as a barrel cooker is a different experience and fun to use for sure. The Masterbuilt is awesome, but it's not going to act like a barrel (except in the set it and forget type cook..). Now, your next addition to the stable though.....*cough* M *cough* B *cough* 560.

        #5
        Belated welcome. Glad the KA attachment has arrived so you can try sausage making. If you enjoy it like a lot of us, next step will be a dedicated stuffer and a larger grinder. Start saving now.🙂

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          #6
          Welcome from Minnesota. You will like it here.

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            #7
            Welcome.

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              #8
              Welcome to the Pit from Dallas!

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                #9
                Welcome from Toronto! I thinking about the Gravity series, thanks for your review.

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                  #10
                  Ordered a new pizza peel:

                  https://honeycando.com/products/14-i...ble-pizza-peel

                  Ha. It's good my birthday is next week!

                  Comment


                    #11
                    Originally posted by zero_credit View Post

                    Pizza (wife finally signed on to this one, so I'm going to try the Detroit-style pizza). Need a recommendation on essential tools, as I have one pizza stone, so probably just going to get a steel peel.
                    I've been enjoying your posts so far! Glad for the late introduction, and glad to have you here!

                    Umm... Detroit style pizza is thicker pizza, traditionally made in a rectangular metal pan. I don't think you want a pizza stone for that style, but a stone would be good for other style pizza. I've enjoyed making pizza on my kettle lately, using a Lodge 14" cast iron pizza pan, which I use like a pizza stone or steel.
                    Last edited by jfmorris; June 4, 2020, 11:16 AM.

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                    • zero_credit
                      zero_credit commented
                      Editing a comment
                      Darn. I haven't really looked into the pizza other than noticing the popular sticky post, so I guess I'll have to do pizza on the stone as a first effort.

                    #12
                    Talk, talk, talk. Let’s see this bad boy & with MEAT on it. Mebbee ya did already but I’m not goin to check backlogs on yer posts when yer just now interducin yerself. Welcome, & continue to have fun!

                    Comment


                    #13
                    Glad you are here. Get to making that sausage!!!

                    Comment


                      #14
                      Howdy from Kansas Territory, Welcome to Th Pit!
                      Lookin forward to learnin along with, an from ya!

                      Comment


                        #15
                        Welcome from the mountains of NC

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