Hi everyone, I'm new here and this is my first post. I rediscovered bbq last year after a life time of thinking it was all about fast and hot cooking. After two seasons of learning new techniques, I'm hooked and can't get enough. I tried my hand at smoking my first pork belly a few weeks ago and it turned out so well I'm doing it again tomorrow. So much better than store bought bacon! I have a 10+ pound piece of pork belly now drying in the fridge after a solid week of brining. Our bbq season is coming to an end, so I'll freeze much of what I cook tomorrow to enjoy during winter. Hope you can find something good to bbq this weekend too!
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Makin' Bacon!
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Club Member
- Apr 2018
- 6724
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
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Founding Member
- Jul 2014
- 6071
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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Club Member
- Dec 2019
- 3557
- Venice, FL
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Napoleon Prestige Pro 500
Yoder YS640S
Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors
Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100
2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
Welcome to the Pit from the Florida Suncoast.
We'd love to see some pictures of your bacon cook.
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Club Member
- Sep 2020
- 436
- Missouri
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Large BGE
Eggspander/Platesetter
FireBoard 2 w/Pit Viper Fan
CGS PS Woo
Rib Rack
Weber Genesis 3-burner
Welcome from Missouri! I am not what I would call a 'winter cooker', but I do try to catch the odd nice day throughout the winter that I can barbecue. And I do have a picture of me somewhere cooking wings in two feet of snow on superbowl sunday for guests! I should try to find that and post it somewhere....
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Club Member
- Dec 2018
- 2768
- Cincinnati Ohio
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Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
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