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tamitall 05-08-2011 06:22 PM

Introduction and what I'm cooking this weekend... (includes pron)
1 Attachment(s)
Hey, I'm Thom. I live in Ann Arbor MI.. Currently I have a Char-Griller smokin' pro, with a Horizon convection plate. I'm a KCBS Certified Judge, and LOVE BBQ.

This weekend I'm cooking up some back ribs, and a pastrami. Here's pr0n about halfway through the cook. I'm cooking on hickory this time around.

Boshizzle 05-08-2011 06:26 PM

Welcome! That's some great lookin' Q!

Oldschoolbbq 05-08-2011 06:37 PM

Looks very good Thom. I'm getting hungry. That's not good for I'm into surgery the 25th.The cooking will be up to my hammerheaded Son for a while, so now we'll see how well he listened:rolleyes:
I do a lot of gigs for my friends and associates and have never competed, I would like to invite you down to Gibsonburg,Ohio sometime to see how I do and get some tips about comp. I'm working on getting my Son's Cycle Club to start a team,with me as consultant.:-P
I should be able to do cooking in about 6 weeks. We are doing a big Family B-day/25th wedding aniv./party cook on labor day. Would love to have you join us!You're , what , maybe 50 miles away!!!
PM me if you can, and we'll have a good visit.

This is some of my Butts from the Son's Wedding.
Have fun and,

LMAJ 05-08-2011 06:44 PM

Welcome to the party!

Brian in Maine 05-08-2011 08:02 PM

Welcome! The food looks great.

tamitall 05-08-2011 08:06 PM

2 Attachment(s)
Thanks for the comments everyone!! Ribs came off a bit ago and promptly were tucked into. We also had some asparagus from our garden. No pictures of that, but here's a shot right before I took the ribs off. The pastrami should come off any time now. It's really shrunk quite a bit.

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