MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Yer out of the jurisdiction. And Panhead John aint even on same planet. I is trying to coexist in a state of political discrepancies.
Don't get me in trouble with moderators.
My substantive, nonpolitical question is, best way to alert local members to this post?
CaptainMike Shame though, Yakima sounds like a great place for a few grouchy, old bastards to meet up. Hell, we've already been told 'Get off my lawn!!' ;-)
Grilla Silverbac Original -2020 (added WiFi controller 2021) aobosi Sous Vide device - 2019 Weber Original Kettle Premium 22" Copper - 2015 Pit Barrel Cooker - 2014 - retired Sept 2020 Brinkmann 4 burner gas grill (very old, stout, and still working well!)
Slow 'n' Sear for 22" kettle
Cast Iron Drip 'n Griddle for kettle 2021
Grill Grates for the gasser
CDN DSP-1 dual sensor probe therm
Maverick ET-732 therm
ThermoWorks Smoke 2 channel
Thermapop digital therm (x2, red and white)
Thermapen - x2 - orange. lime green
Little Chief electric cold smoker (lots of salmon thru this!)
I think this post is a good way to get started! When do you envision this happening? There's a number of us on the other side of the mountains who might like to come to such an event, if the weather allows.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
If you can coordinate a date, I can plan on it. Yakima is not that far for me and reasonably central to the Pacific Northwest. I used to spend a lot of time in the firing center, which is a whole different sort of “meet up”
yakima I would START by not excluding folks that want to come, even if across some imaginary line on a map. The fact is, while there may be 8 paying members of the Pitmaster club in your general area, odds are that only a couple of them, at MOST, are active in the club and will ever see an invitation from you on here. We have something like 18,000 or more members, and I doubt more than 2000 of them read or post to the forums on a regular basis.
I'm sensing that he isn't looking for a 'meat' up like they've had in Texas and are planning for this spring in NC is it? I have the idea he's just looking for a few local folks to meet up for an afternoon, not some weekend extravaganza. And really, nothing wrong with that if that is what he's looking for. And true, odds are against him, but at least he is trying.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
I am not sure what I am looking for. Initially thinking small and close, 2 or 3 guys and families on my deck. Certainly not excluding any interested parties.
Washington mountain passes can be problematic, so a larger gathering may be better in March or later. Perhaps tied in with a park, for RVs.
Here's a crazy idea, perhaps this channel needs to be broken into sub-channels.
1. Organised Meat Ups- These are the ones like have been held in Texas and upcoming in NC. Planned event, attractions or things to do, easy access for those traveling in from afar.
2. Local Meat Ups- Where someone can put out feelers to see if any local folks want to meet up for a backyard barbecue, or at a local restaurant.
3. 'Passing through' Meat Ups- Where someone can post travel plans and meet with members along the way. For example, "I'm traveling to San Francisco, CA from Okanogan, WA via Highway 97 and I-5. on April 1st" Then members like yakima and CaptainMike could respond with, "Too bad it isn't someone else and we could meet up. But since it is you, just keep on truckin'!"
But that is way above my pay grade. Something for Meathead or Huskee to consider. Or Panhead John when he becomes a moderator, in which case I'll never know as the first thing he'd do is ban me from the fourm.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
The "passing thru" variation could be patterned on harvesthosts.com, which charges a modest annual fee and posts places where you can stay overnite. Farms, wineries, etc.
We will kill the "official" channel. I doubt we will attempt a big meat-up again. WAY outside our area of expertise, very expensive, and external events like COVID are beyond our control and as you know I am a control freak. Not to mention that we took a bath on Memphis.
I have asked Huskee to look into the other proposals.
I can only imagine the amount of preparation that had to go into trying to organize that, with so many people and planned events etc. Must have been a nightmare. It really was a shame it couldn’t happen.
I’m disappointed, but I also agree that it just isn’t practical. I would have loved to go to the one in The Bahamas, but I was working at the time and it was too close to the end of the month.
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.
The Official AmazingRibs.com Meat-Ups channel has been deleted. If ever we cross that bridge again we'll reinstate it.
For now- whether you're 'just passing through', or want to get a group to meet at the local BBQ joint, or on your back deck, or plan a more structured Meat-Up, please use this channel and title your post appropriately descriptive and all should be good.
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