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Hello from the Great Pacific Northwest.........

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    Hello from the Great Pacific Northwest.........

    Raising a nice dark, frosty, tall micro-brew to ya all….. (if you hold the glass up to the sun and can’t see through it - now that’s a good Porter / Stout!). Just quick one to introduce myself……… I live in Oregon (Thats Oregun for those folks east of the mighty M). I create on a BGE - Komado style and thus far it has served me well; did my first full packer brisket a couple of weeks ago > my 26 year old son, exclaimed: “DAD! > you’ve just Q’d up a meteorite!…… I’ll be soonly mixing up some “Memphis Dust” and will “Egg” up a couple of pork butts for this weekend’s adventure……. Please toss the Jalapeños my way, stay hungry & Meat-Up!

    #2
    Welcome to the Pit Brett

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      #3
      Welcome to the Pit. We're glad your here.

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        #4
        Welcome

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          #5
          Welcome Aboard, Brett

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            #6
            Welcome!

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              #7
              Welcome to the pit, Brett!

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                #8
                ​Welcome to The Pit Brett B! Great to have you here and thanks for the support. Great job doing up a fine brisket, but I should warn you.... we like pictures here. The more drool-worthy the better!

                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!

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                  #9
                  Welcome aboard

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                    #10
                    Welcome to the Pit Brett B.

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                    Meat-Up in Memphis