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How do you do !!!

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    How do you do !!!

    Just joined , I have been interested in salami, air dried ham , sour dough ,sausage making ,most preserves, and now find I am were I want to be, with those things .. so I have turned my attention to low and slow , I want to find out whether the American bbq is as good as it looks and if it is I want to become very good at reproducing it . I have bought an electric bbq with a wood chip burning box , buddy I think it is called. My first mission will be to make some meet rubs starting with the tested best , to give me a Handel on quality. I wish all the very best in these difficult times. Simon

    #2
    Wrlcome Simon. And Yes, it is as good as it looks. 🤣😋

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      #3
      Welcome from the California Delta.

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        #4
        Howdy from south Texas!

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          #5
          Welcome to the Pit from Dallas, Texas, USA!

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            #6
            The following rub I call "Basic BBQ Rub Expanding" It is basic, simple, good.

            Thanks to Aaron Franklin,
            Basic BBQ Rub Expanding
            This receipt is measured in portions

            First For Basic Brisket
            1 part Kosher Salt
            1 part Coarse Black Pepper

            Next For Brisket and Pork Butt Add
            1 smidgen Onion Powder
            1 smidgen Garlic Powder
            1 smidgen Chile Powder

            Next For Pork Butt Add
            2 smidgens Hungarian Paprika
            1 smidgen Dry Mustard

            Next For Ribs Add
            1 part Course Black Pepper

            Next For Chicken Add
            1 smidgen Brown Sugar

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              #7
              Welcome from Colorado ...

              To get you started with sourdough concepts, I'd suggest starting here: https://pitmaster.amazingribs.com/fo...ourdough-bread

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                #8
                Welcome from the Land of Enchantment! You should be able to pick up some great knowledge here.

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                  #9
                  Welcome from Virginia!

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                    #10
                    Welcome to The Pit Simon.

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                      #11
                      Welcome from Maryland

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                        #12
                        Welcome from Pittsburgh, PA (USA). You will learn alot here. I sure have!

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                          #13
                          Huntington Beach welcomes you and Buddy.

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                            #14
                            Welcome to the pit from the bbq capital of New England, Massachusetts.

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                              #15
                              Welcome to the pit from LaCrosse Wi. You’re in good company!

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