Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
See more
See less

Finally Free to BBQ for the love of it again!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • David Stidham aka A Fine Swine BBQ
    Trial Member
    • Dec 2020
    • 1

    Finally Free to BBQ for the love of it again!

    Hi All!

    My name is David Stidham and I have always been a fan of this site and quite often used it for resources but never really had time to stay fully engaged in this group. As a new member, I am looking forward to talking BBQ again and willing to answer any questions as it relates to competition BBQ or restaurant related questions.

    I have been competing nationally for many years and have opened and run 3 of my own BBQ restaurants.....all under the name A Fine Swine BBQ.

    Covid took its toll on us and we just had to shut down our final 2 locations and I have nothing but free time to cook for the love again! Looking forward to meeting and sharing with you all!
  • RonB
    Club Member
    • Apr 2016
    • 14057
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Welcome to The Pit David. I'm sorry you had to close your restaurants, but I'm glad you are here.

    Comment

  • ofelles
    Club Member
    • Jun 2018
    • 2871
    • Brentwood CA
    • LSG large insulated cabinet
      Yoder YS640
      David Klose 20x42 Grill Chef Grill
      Weber Jumbo Joe
      FireBoard controller and PitBull fan
      Thermapen Mk4

    #3
    Welcome from the California Delta.
    These shut downs have been devastating to many, sorry you had to be included.

    Comment

  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 2030
    • South central Illinois

    #4
    Welcome to the pit from Southern Illinois! I have dined in both of your locations (New Baden and Mt Vernon) and enjoyed them a lot. You are very good at BBQ. Sorry to here that you had to close. I wish you all the best in the future.

    Comment


    • David Stidham aka A Fine Swine BBQ
      David Stidham aka A Fine Swine BBQ commented
      Editing a comment
      Thanks so much!!! Yeah, its been tough sledding in Illinois....we will recover and I plan on doing a lot of cooking!
  • Jim White
    Club Member
    • Sep 2019
    • 919
    • Gainesville, FL
    • I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside. I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. Just added an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.

    #5
    Welcome from Florida. Joining in with those offering condolences for closing the restaurants, but enjoy the time for cooking just for the joy of it.

    Comment


    • David Stidham aka A Fine Swine BBQ
      David Stidham aka A Fine Swine BBQ commented
      Editing a comment
      Thanks Jim! Already working on a new rib rub!

    • FireMan
      FireMan commented
      Editing a comment
      Ahem David, Wib Wub!
  • tbob4
    Charter Member
    • Nov 2014
    • 2494
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #6
    Welcome and thank you for joining. We have a fair number of member who ask competition questions. Your experience will be invaluable. As others have said, I am sorry about the restaurants. May your BBQ’ing be fun again, as you noted.

    Comment

  • fracmeister
    Founding Member
    • Jul 2014
    • 1356
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    #7
    Originally posted by David Stidham aka A Fine Swine BBQ View Post
    Hi All!

    My name is David Stidham and I have always been a fan of this site and quite often used it for resources but never really had time to stay fully engaged in this group. As a new member, I am looking forward to talking BBQ again and willing to answer any questions as it relates to competition BBQ or restaurant related questions.

    I have been competing nationally for many years and have opened and run 3 of my own BBQ restaurants.....all under the name A Fine Swine BBQ.

    Covid took its toll on us and we just had to shut down our final 2 locations and I have nothing but free time to cook for the love again! Looking forward to meeting and sharing with you all!
    Question for you... your old menu referred to both competition ribs and "dirty" ribs. Can you describe these please?

    Comment


    • David Stidham aka A Fine Swine BBQ
      David Stidham aka A Fine Swine BBQ commented
      Editing a comment
      Yes. Competition ribs are just that. Our true competition ribs. If and when we didnt sell out of our competition ribs, we would save and chill them. We would prep them by cutting them into 3 bone sections and when ordered, we would deep fry them and then hit them with our rub when they came out of the fryer and then drizzle them with our texas sauce which is spicy and tangy. The result is a delicious crispy bark on the outside with soft tender rib meat on the inside. Its easy and fun!

    • jhapka
      jhapka commented
      Editing a comment
      Holy moly I think I need some dirty ribs
  • Hulagn1971
    Charter Member
    • Dec 2014
    • 1101
    • NC, The Triad
    • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

    #8
    Welcome from North Carolina! Sorry to hear the news of your closing shop but glad you get to get back at it and have fun with it. Btw, you have some very good Google reviews

    Comment


    • David Stidham aka A Fine Swine BBQ
      David Stidham aka A Fine Swine BBQ commented
      Editing a comment
      Thank You! We are proud of what we did and winning best BBQ restaurant in St. Louis was a real honor.
  • jfmorris
    Club Member
    • Nov 2017
    • 3881
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Slow 'N Sear Deluxe Kamado (2021)
      • Camp Chef FTG900 Flat Top Grill (2020)
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • King Kooker 94/90TKD 105K/60K dual burner patio stove
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      Thermometers
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      Beverages
      • Whatever I brewed and have on tap!

    #9
    Glad to have you onboard - so sorry to hear about your restaurants.

    I am trying that dirty rib idea with some leftover ribs, next time I have any!

    This pandemic and shutdowns are taking its toll. I read the other day that at this time, about 20% of full service restaurants have closed, and they expect it to reach 40% by the end of 2021.

    Comment


    • mnavarre
      mnavarre commented
      Editing a comment
      Hell, I'm thinking of making ribs just to do dirty ribs.

    • David Stidham aka A Fine Swine BBQ
      David Stidham aka A Fine Swine BBQ commented
      Editing a comment
      Thank you!
  • Old Glory
    Club Member
    • Feb 2018
    • 1463
    • Northshore MA
    • Weber Summit Charcoal Grill
      XL BGE
      DCS Gasser
      Humphrey's Cabinet Smoker
      Weber Performer

      Slow & Sear
      Vortex
      Ceramic Grill Store Reducer Ring
      Woo Rig;
      Adjustable Rig
      BGE Pizza Stone
      FireBoard
      Pit Bull Fan
      Griddle Store Griddle

    #10
    Welcome aboard!

    Comment

    • Texas Larry
      Club Member
      • May 2017
      • 1866
      • Wilson County, TX
      • Kamado Joe Big Joe 2
        Napoleon TravelQ 285 Pro
        Weber Jumbo Joe/SNS
        JoeTisserie
        Thermoworks Smoke
        Thermoworks 2K Thermocouple
        Thermapen MK4
        Thermapop
        Thermoworks Dash
        Too many gadgets, accessories, and tools
        Favorite beer: Alaskan Amber

      #11
      Welcome from south Texas! Glad you can join in, and best wishes for your future plans. (Same for all of us🙄.)

      Comment

      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5873
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        #12
        Welcome to the Pit from Dallas!
        Last edited by LA Pork Butt; December 17, 2020, 11:33 AM.

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 5580
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            KBB
            FOGO
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          #13
          Huntington Beach welcomes you and all of your free time.

          Pandemic is killing me too. We shut down again on 12/6.

          I look forward to your posts. I have free time now maybe I’ll join you.

          Welcome sir!

          Comment

          • clb239
            Club Member
            • Oct 2016
            • 828
            • Farmville, Va
            • TSmokers / Grills
              Weber 22" w/ SnS & GrillGrates
              Pit Barrel Cooker
              OKJ Bandera
              22" Blackstone
              Meadow Creek PR42G

              Thermometers
              Lavatools Javelin
              Thermoworks Thermopen mk4
              Maverick XR-50
              Maverick ET-732
              Maverick ET-735

              Instagram and Facebook @bkydbbq

            #14
            Welcome from Farmville, Va...Sorry to hear about your restaurants but glad you are able to enjoy cooking Que for the sake of cooking Que...

            Comment

            • FireMan
              Charter Member
              • Jul 2015
              • 8693
              • Bottom of Winnebago

              #15
              Well, we can call ya Fine, we can call ya swine, we can call ya Fine Swine or Swine Fine, but we doesn’t has ta call ya Stidham. Welcome, continue to eat good & have fun!

              Bummer bout yer two Q-joints.

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                LMAO, Brother!!!!
                Sadly, 3 locations

            Announcement

            Collapse

            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
            See more
            See less
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Meat-Up in Memphis