Just bough a Pit Barrel cooker and received it about a week ago, made a brisket the day it arrived
, it was a little dry but I'm still learning. I will be making some baby back ribs on it for dinner this evening rubbed with Memphis Dust and cant wait to eat . This website has been a great resource and the forum even more so.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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!
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
Welcome, JDuffy. I'm in neighboring Niles, but grew up in the Wrigley Field area, when it was just a normal, affordableneighborhood. Lots of Chicago faces in here these days. Nice....
Good looking ribs. I haven't had the stones to try a brisket yet, as I'm kind of new. Brisket can be a tough one to master from what I've read. But that is next on the list, as I have conquered pork shoulders, salmon, meatloaf, ribs, bacon candy, and pork jerky.
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