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04-18-2014, 10:44 PM
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#1
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BBQ NOOB
Join Date: Apr 2014
Location: West Michigan
Posts: 2
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Welcome W. Michigan
Hi everyone-
Looking forward to gaining new recipes, tips, and advice from the pros! We love pork, so any ideas to get me going would be greatly appreciated.
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04-19-2014, 05:27 AM
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#2
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Wizard of Que
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
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Hey check it out, someone from my neck of the woods!!!!!! Welcome to the both of you. If you have any questions please feel free to start a new topic and just shout it out. We have a great knowledge base of people here, that will try to steer you in the right direction. As one of the older member of this site said, if you do not post pictures with your cook, it didn't happen..... In other words we like to see pictures here. The more pictures the better, the higher quality the better.
Thanks for joining our group of Pitmasters, and looking forward to seeing some future cook out of you.
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__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
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04-19-2014, 05:40 AM
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#3
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Graduate of BBQ Central
Join Date: Aug 2013
Location: Michigan
Posts: 734
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Another Michigander......we are invading.....LOL
Don't tell me you are from Benton Harbor?
Welcome to the site lots of good stuff here look around at past threads
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Oklahoma Joe side box smoker
" The Iron Pig"
Retired Professional photographer...
26 years specializing in food and food styling.
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04-19-2014, 08:06 AM
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#4
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Moderator
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
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Welcome from a "Part Time Michigander" this is a great site loads of great cooks and fun abounds.
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Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
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04-19-2014, 10:27 PM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Hello Lady. Welcome. Did a pork loin last night that turned out real good. Cut it up into thick steaks and gave it a two hour soak in one gallon of hot tap water..1/2 cup salt and 1/4 cup Bad Byrons Butt Rub. Dried it off rubbed with Olive Oil and a little more rub. Cooked on a medium hot gasser about 5 mins per side till they checked 150 internal. Try that sometime.
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04-20-2014, 09:40 AM
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#6
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Wizard of Que
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
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LoL, you can try to invade Michigan, we have enough people with guns to fend you off, and turn you back...
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
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04-23-2014, 02:20 AM
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#7
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God O'Que
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
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Welcome from a former Michigander. Just got back tonight after spending a week out there.
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__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill
John
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