It’s definitely been changing for the better. I think I lurked for several months and finally decided I wanted to be a part of the community and it has been better than I expected. Thanks to all of you here!
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Life changing yes. Because it is a way to practice an art that's only purpose is to make people happy. The best BBQ ever is the BBQ made by someone who loves you. Whether it's your uncle, your dad, your mom--whomever. They took the time to cook that for you, and then they sat with you while you all ate. That's a fundamental human connection, and it doesn't get better than that. I pursue BBQ because it connects people, including the connections I've made here on the Pit.
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I can’t say anywhere near life altering. I’ve been cooking since my late teens, grilling since my twenties and smoking since my 30s. That’s an important but not all encompassing part of my cooking repertoire. Have I learned, of course a lot over the years. But again to say life altering means you came upon it from a place of not doing it. I consider it simply a part of life…period.
And yea enjoyed the Mueller article in TM. That place is one of several in the OG of Central Texas BBQ.Comment
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I wouldn’t say life changing, but definitely would say fun especially in the area of learning and cooking for family and friends. I have no desire or need to be the best. I usually work toward competency and that is enough. There are some things I would like to improve on, but the joy is less in improving and learning and now is more in cooking for family and friends. I cook in an annual Eggfest and it is more about creativity than competition, although it does stir my competitive juices.Comment
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I would say cooking in general has made a positive change in my life. But most of all the community and fellowship surrounded by good food. Must of this involves my time here on the Pit. I have learned a ton here from everyone here. It is not just learning how to properly cook chili and beans but the friendships that I have gained along the way. Food brings people together.Comment
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I ain’t been here too much, still reading the 606 page Lincoln owners manual….only 550 pages to go! 😂 -
Argoboy It didn’t come with a paper version either, like yours it’s on the info. system in the car. I also pulled it up on my iPad to use in the house. And yeah, I wish they’d at least give you the option of a book.
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Well, I once did a comp cook in Colleyville, TX where I sampled before turn in the most glorious rib that I have ever cooked and tasted, which only placed 10th. It was a religious experience that I have been in pursuit of ever since, but have never come close to again. I can only imagine the 9 ribs that beat me. Life altering? The dream of that rib has kept me going and searching for years. I have no idea what I did different but every time I think this is gonna be the one...Comment
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I grew up in a BBQ family. As far back as i can remember somebody in my extended family was Q'ing something. One of my uncles had this huge brick pit in his yard; some of my cousins in Memphis used to do a whole hog every summer (their dad had a hog farm). Everybody had a kettle. The life altering part has been getting to know the enablers around here, including Uncle Bob . Altering my wallet.Comment
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BBQ in general - no, it hasn’t altered my life. Cooking has though. Of all types of cooks, BBQ is the least that I do. But, cooking, yes, the connection that it provides, as does this site, is what truly drives me to make good food. I want my guests to have memorable experiences with what I cook and that’s what has altered how I cook. And it’s also the experience for me, finding new ways to cook the few types of food that my wife and I enjoy.
And the kitchen is also where I can find my zen, if you will. It’s soothing being in the kitchen and just doing my thing. A great way to escape the day of work, listening to music and getting something going. Or even better during the weekend, music, cooking and sipping on a cocktail or bourbon.Comment
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I agree with hoovarmin in that BBQ is what inspired me to cook more. I’ve been grilling and smoking on an offset since the 90’s, but in the early 2000’s my fist taste of Memphis style BBQ in the form of Rendezvous dry seasoned ribs changed my life, and sent me on a quest to perfect my ribs on my offset. Not much later I got a copy of the Barbecue Bible, and expanded my outdoor cooking repertoire.
Fast forward to 2017 when I joined the Pit. While the Pit expanded my BBQ skill set, and AR emcouraged my first brisket cook, the Pit got me into more cooking in general, including indoors, stir frying, wok cooking, and even baking bread, making pizzas from scratch. The list goes on and on, well beyond BBQ.
Thanks to AmazingRibs, Meathead and everyone in the Pitmaster club for helping me grow in all those areas.Comment
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Cooking BBQ is fun. Honestly, joining the Pit and making friends and learning from all of you is what made it life changing though. Without your friendship, inspiration, kindness, and willingness to answer all kinds of questions, I certainly wouldn’t have gotten good enough to really excite my family when I serve them food.Comment
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Kudos to you, DaveD , for hearing what your wife was saying when she asked you to up your game with the family meals.
For years I tried to get my husband to work alongside me in the kitchen, but it was a no-go from the get-go. He is completely disinterested in food prep, the mystique of cooking something new and well, or hunting/gathering ingredients.
He is happy, though, to help with cleanup, commandeering the dishwashers each evening after dinner. So there's that, which is a big help. And he is forever grateful for my enthusiasm to serve him interesting and delicious meals. I often wonder what we would do for meals if I hated to cook!
It's the luck of the draw. I'm lucky because I have such a great guy despite his lack of interest in making meals.
Your beautiful bride must have sensed that there was a great cook lurking beneath those simple meal preps that you used to do. Smart woman.
She knew you better than you did, apparently. 
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Kathryn, it's always been the rule that whomever doesn't cook cleans up, so I've been Dishwasher King as well. She knows I'm a lab rat and witnessed my many years of homebrewing, so not a big shock that it could extend into cooking. But I did get over my fear of "screwing up dinner", once I got a few wins under my belt. The whole scientific approach Meathead & team take resonated with me from the get-go.
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After reading this and asking myself, I then asked myself “just exactly what is BBQ”?Attached FilesLast edited by smokenoob; March 4, 2024, 09:58 AM.Comment
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I should have added that AR has upped my game. The biggest takeaway is that I am not as concerned about temp management as I used to be. If I don't have 225 pegged and one of the smokers runs at 250, I no longer fiddle with the vents. And I had never heard of pichana or tried lambs neck or Troutman's braised shanks modified to work for ox tails. Texas BBQ Juice. Homemade bacon and pastrami. And any number of recipes and suggestions from you guys. So BBQ combined with AR has altered my palate for the better. And made everyone around me a little happier.
And let's not forget the introduction to Rancho Gordo. I got beans falling out of my pantry
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