Author Topic: New members introduce yourselves here!  (Read 18465 times)

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Offline Steve

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New members introduce yourselves here!
« on: February 10, 2005, 11:45:57 AM »
If you're new to the forum, please introduce yourself here!  :)




smokey

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Re: New members introduce yourselves here!
« Reply #1 on: March 06, 2005, 02:05:58 PM »
Hi all.  I really enjoy smoking ribs, pork butt and "chicken on a throne"

Regards,

Smokey

bulkfryer

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Re: New members introduce yourselves here!
« Reply #2 on: March 26, 2005, 07:51:53 PM »
Hey everyone, I'm new here. I smoke ribs,butts ,chicken almost everything. I even make a mean smoked tuna dip when I happen to catch one..

Offline DKM

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Re: New members introduce yourselves here!
« Reply #3 on: March 26, 2005, 09:00:53 PM »
Good to have you.

Please post stories, recipes, and picture if you can.

DKM
Just how many boards can I be on anyways.

bigcitysmoker

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Re: New members introduce yourselves here!
« Reply #4 on: April 23, 2005, 11:37:18 PM »
Hello everyone. Bigcitysmoker here. From Phila., Pa Doing all that I can do. Ribs,chicken,shoulders. If anyone has been to the American Royal or plans to go...let me know. I will be going to bbq juding class in MD next week. I'm a KCBS member. Hope to hear from everyone soon. Thanks.

Offline Steve

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Re: New members introduce yourselves here!
« Reply #5 on: April 25, 2005, 08:32:44 AM »
Welcome to the site!!




Offline empire2360

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Re: New members introduce yourselves here!
« Reply #6 on: July 05, 2005, 02:43:22 AM »
Hello, from Empire in Odessa TX. I'm really happy to have found this site. I'm pretty much into Carolina style "Q". Pork is more foregiving at this stage of my BBQ game and I prefer it taste wise to beef anyhow. This makes me somewhat a BBQ outcast here in brisket country. I cooked a Boston butt for the 4th of July weekend. The little woman and I invited over a few of our closest brisket loving Texas friend's to partake in some pulled pork sandwiches with Carolina red sauce and cole slaw. Despite initial protests of the crowd as to the smell of the vinegar in the sauce as well as the consistency and the scattered chorus of"YA WANT ME TA DO WHAT WITH THE SLAW!" the end result was a hit. (Even if at first you'd have thought I asked them to divorce their spouse,burn the flag and renounce their faith in God)

Offline DKM

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Re: New members introduce yourselves here!
« Reply #7 on: July 05, 2005, 08:51:54 PM »
You asked something far worse than what you listed ;D

Welcome to board and please post stories, recipes, and pictures (if you can).

We need more activity here!!

DKM
Just how many boards can I be on anyways.

Offline 007bond-jb

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Re: New members introduce yourselves here!
« Reply #8 on: July 06, 2005, 11:48:18 AM »
BBQ pizza & beer!!!!!! good site a fun way to spend a day at the office
« Last Edit: July 07, 2005, 08:26:29 AM by 007bond-jb »

ckerr4

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Re: New members introduce yourselves here!
« Reply #9 on: July 29, 2005, 10:11:36 PM »
Ok I am a complete newbie who is just getting started.  All advice accepted at least once.  First and for most I need to know the best grill-smoker combo for less than $400.  Once again I want to thank all of you in advance :-[

Offline Steve

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Re: New members introduce yourselves here!
« Reply #10 on: August 01, 2005, 08:10:17 PM »
What are you looking for? Gas? Electric? Wood? And, welcome to the forum!!

ckerr4

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Re: New members introduce yourselves here!
« Reply #11 on: August 02, 2005, 03:06:27 PM »
I am looking for a charcoal-wood smoker.  My mother wants to get me a house warming present.  Thank you for your quick response.




Offline Randy

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Re: New members introduce yourselves here!
« Reply #12 on: August 04, 2005, 03:40:11 PM »
Can't go wrong with one of these.
http://www.virtualweberbullet.com/

Bill/SFNM

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Re: New members introduce yourselves here!
« Reply #13 on: August 08, 2005, 08:45:59 PM »
I was referred to this site by Randy from the "pizzmaking.com" forum. I have been making BBQ for many years. These days I'm using a Klose BYC offset log burner which is right next to my wood-burning pizza oven. I enjoy smoking the traditional meats: butts, ribs, briskets, etc. but also get a big kick out of making things pastrami, lox, sausage, and experimenting with all kinds of new flavors.

These days I have been smoking a great deal of pork belly, not just for bacon. Yesterday I made "Smoked Cured and Marinated Pork Belly with a Hoisin-Maltose Glaze" which is adapted from a Barbara Tropp China Moon recipe for pork loin. The slices you see in the picture were eaten in sandwiches made with sesame/scallion flatbread. Yeah, it ain't BBQ, but it sure was good.



Bill/SFNM

Offline Randy

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Re: New members introduce yourselves here!
« Reply #14 on: August 09, 2005, 07:30:43 AM »
Bill we are few but another wood burner is always welcome.

Tasty picture.

Randy