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G'day from Texas

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  • fuzzydaddy
    replied
    Welcome to the pit!

    Leave a comment:


  • Huskee
    replied
    ​Welcome to The Pit DirtyAussie! I think this deserves a "G'day ya'll". Great job on your signature!

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

    Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

    Hope to hear & see more from you!

    Leave a comment:


  • barney
    replied
    After awhile I bet you will have a wonderful way of speaking (part Texan part Aussie)
    Howdy and welcome to the real Pit.

    Leave a comment:


  • DirtyAussie
    replied
    Thanks guys!! I know what you mean about being your own worst critic, I wouldn't be mad if I paid for it, but I know I can get it better!

    There is certainly no shortage of barbeque joints around here. I have to keep trying trying it for "research" purposes.

    Leave a comment:


  • The Burn
    replied
    Welcome Dirty. Brisket just takes practice, though I don't know anything about the PBC. Of course, there are so many good 'Cue places in and around Dallas, if I still lived there I'd probably eat out :-)

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  • _John_
    replied
    Welcome, brisket is a tough one, mostly because i'm harder on myself than anyone else is.

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  • Usernamevalid
    replied
    Welcome. No worries about the brisket, it takes a few times to figure it out. One day it'll just happen.

    Or so I'm told.

    I'm still waiting.

    Leave a comment:


  • DWCowles
    replied
    Welcome to the Pit

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  • DirtyAussie
    started a topic G'day from Texas

    G'day from Texas

    I'm an Aussie ex-pat currently living in Dallas, TX after a brief spell in Colorado and 4 years in central PA. I have been an enthusiastic consumer of BBQ for years and I am just starting out on the production end of things. I still have my training wheels on (I use a Pit Barrel Cooker), but I have already turned out some awesome ribs and pork shoulders thanks to the techniques and recipes here. A good beef brisket still eludes me though.

    So thanks for having me and I am sure I will see you around the site.

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