Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: boyer513 on August 18, 2015, 11:22:13 AM
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I have recently purchased a PBC and have used it twice already first time was pork tenderloin which turned out great and the next was pork ribs I got a little bit anxious and cracked the lid for a bit and it got to hot so some of the meat was well done but there was enough good stuff for a meal.........lesson learned keep the lid closed ;)
Just here to pick up some tips and tricks.
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Greetings from North Texas.
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Hello and Welcome from Lima, Ohio. Go Bucks. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Welcome from Houston.
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Greetings from
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Hello and welcome from South Dakota!
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Welcome from Minnesota
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Welcome from Alabama
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Welcome from North Carolina.
Art
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Welcome from N. Ontario Canada.
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Welcome from the mountains of So-Cal
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Down by the river eh? I'm guessing Cincinnati... Maybe Marietta...
Welcome from another Buckeye from Barberton (right next to Akron)!
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Welcome from SE Georgia!
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Welcome from the Philly Burbs, and fellow PBC owner!
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Welcome from Southern California
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Another Alabama welcome.
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Another NC welcome ;D
Hub
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Welcome from south arkansas!
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Hi from Louisiana and welcome to the forum!