New to the forum

[NBK]

Just wanted to say hi. New to this forum. Hoping to be part of the fun. Just purchased the RT-700. Should show up next Monday. I have a lot to learn.

 

[C. Keeper]

Congratulations I'm sure you're anxious to get your new grill, enjoy!

 

[missiledefense]

Welcome to the forum. I know you will enjoy the RT 700.

 

[Thor8594]

Just wanted to say hi. New to this forum. Hoping to be part of the fun. Just purchased the RT-700. Should show up next Monday. I have a lot to learn.

Congrats on the purchase and welcome to the family.
We are all learning all the time. There are a bunch of very knowledgeable people here, grab a beer, pull up a chair and enjoy the ride.

 

[Bama BBQ]

Welcome to the forum & Congrats on the Bull ... enjoy & know there's plenty of good people on here to help answer questions if you have one

 

[FastEddie]

Welcome. Grab the bull by the horns

 

[NBK]

Thanks for the kind replies. I have ordered some books and plan on hopefully being a contributor as time goes on. My first cook is going to be pastrami and a New York roast. And also elk and Canada goose snack sticks. I already have a great recipe for the sticks, just looking forward to doing them on the bull rather than with the dehydrator.

 

[sdynak]

Awesome Congrats.. you will love the Bull.

Canada Goose? What?

 

[NBK]

Prime New York roast and pastrami go on the bull tomorrow (Sunday). Monday a whole pork belly goes on for some good ol' american bacon.

 

[C. Keeper]

Prime New York roast and pastrami go on the bull tomorrow (Sunday). Monday a whole pork belly goes on for some good ol' american bacon.

Hello and welcome!

 

[sdynak]

Prime New York roast and pastrami go on the bull tomorrow (Sunday). Monday a whole pork belly goes on for some good ol' american bacon.

You are planning to do the whole pork belly with no cutting up? Please do take some pics. I just just did burnt ends and still have 1/2 left of the belly.

 

[NBK]

Yes, but I may cut it in half to speed up bringing it to temperature. It is in it last leg of the brine where I added brown sugar and maple syrup and a curing salt spike for the last 24 hours.

 

[Blues1]

Welcome from SC!