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    #1

    New old member

    I've been a Pitmaster Club member for over a year, and am just now getting around to my introductory email. The essence of low and slow, I guess. I have a bunch of hobbies, all of which require some kind of equipment and tools. My current stable of cooking tools include Weber and Napoleon gas grills, a Weber kettle, a Camp Fire propane smoker, and my first smoker, a Bradley original to which I added an extra heating element and an in-line thermostat. I first got interested in smoking about ten years ago with a foray into charcuterie, making my own smoked sausage and pastrami. I jumped on the sous vide que train a few years ago, and use the method I learned here for my family-famous ribs - 24hrs @ 150 then heated and charred over charcoal and some wood chunks. Lately I've been making bacon, ribs, steaks (sous vide or reverse sear), turkeys on a spit, and my favorite pastrami. Coming soon will be my first try at jerky. Thanks to Meathead and all y'all for great recipes, technique, and the all-important (to me) science behind it. I've always seen cooking as a chemistry experiment you get to eat!
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    • 4 likes
    #2
    Welcome to the Pit from Dallas! I hope you have been having fun here.

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      #3
      Howdy from Wilson County, Texas!

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        #4
        Welcome from TN

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          #5
          Welcome to the posting side of The Pit.

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            #6
            2 years & 8 months is over a year, yessir. Now, believin anythin you got to conjure up with numbers might be a problem fer some of us, in light of the fact of yer estimatin prowess. We are appreciated of the fact that ya joined us awhile back! Eat good & have fun! 🕶
            • 4 likes

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            • Panhead John
              #6.1
              Panhead John commented
              August 9, 2020, 08:37 PM
              Editing a comment
              Fireman, I’ve asked once before where your picture came from. I know that it’s from one of Mel Brooks’ movies. You have refused to answer me. The wide ass eyes are hilarious. We all know that’s not really you. I demand one of two options for you. Either give us a picture of the real you, or, tell us which movie and character your avatar is from. I think it’s Blazing Saddles. Quit being so mysterious please.😂. Your fans demand answers!
              Last edited by Panhead John; August 9, 2020, 08:42 PM.
            • FireMan
              #6.2
              FireMan commented
              August 9, 2020, 08:56 PM
              Editing a comment
              Panhead John , so ya think that’s not me. I am a bit older now than I was in that picture. There is other evidence throughout the musings of AR.
              • 1 like
            • Panhead John
              #6.3
              Panhead John commented
              August 9, 2020, 10:31 PM
              Editing a comment
              So....you say you’re a bit older than that picture? So that means you’re what.....120?
            #7
            Welcome from Wisconsin. Glad you could join us!

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              #8
              Greetings from Colorado ...

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                #9
                Welcome to the talking side! Now we need to see pics of cooks and cookers!

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                  #10
                  Glad you're finally speaking up!

                  Looking forward to seeing this SVQ ribs!

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                    #11
                    Welcome from Winnipeg.

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                      #12
                      Welcome from Pittsburgh, PA

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                        #13
                        Huntington Beach welcomes you.

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

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                            #15
                            Welcome from Appleton, WI

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                            About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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