I haven't been on the site for a while, so I thought I'd sign up for the Pitmaster Club. I discovered this site when I first started out smoking meat about 7 or 8 years ago. After faithfully following Meathead's recipes, and taking the time to learn and understand what the hell I'm doing, I can hold my own. Anybody that that asks how I learned and got started, I send to this website. I just can't take any credit, I owe Meathead every accolade that I've every gotten for the smoked meals I've turned out!
Anyways, I'm exited to get some meat on the smoker after our long winter up here in MN. I look forward to getting even better this year.
Last edited by Boomshakalaka; May 30, 2015, 04:38 AM.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
Welcome to the Pit and good morning! I just started smoking meat last November. Pork Butts are my favorite so I mostly have been doing them and price had been good ($1.29 lb when buying a case), however in the last week there's been almost a 50% increase at the local Sam's Club ($1.89 lb). Nothing I've done would have been possible without all the information and helpful folks here.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
​Welcome to The Pit Boomshakalaka! Glad to have you here, and thank you for the support. I know personally the first time I made ribs, which was probably 8 or 9 years ago, I grilled them like a big pork chop, for what I thought was "low & slow" (2 hrs, ha!). Tasted great but terribly tough, embarrassingly tough. So Google and AmazingRibs to the rescue. I think most of us owe Meathead for bringing real good BBQ back!
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