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queball
05-15-2006, 01:45 PM
I've been on the sidelines for a long time and have decided to step onto the field. This is a most excellent forum which has provided me with hours of entertainment and laughter, and tons of high quality bbq intelligence. Not too many seasoned que jockeys to turn to down here on the bayou, where typical cooking interests lie with boiling and frying seafood (both of which I love and consume like a adolescent killer whale). I use a Cajun Super by Percy Guidry and a cajun microwave of my own design. I am a deciple of Steve Graham (Eat What You Want and Die Like a Man); I love buffalo wings at Hooters; and, with my head held high, admit that I have bbq'ed "necked" in the rain while singing David Allen Coe songs and drinking large quantities of High Life. There was a written complaint from the neighborhood association that followed that unfortunate incident. The bbq was great.
Thanks.
Queball

Arlin_MacRae
05-15-2006, 01:55 PM
Brother Queball, I b'lieve you'll fit right in here!! I looked up your pit on the Web and that's one nice-lookin' unit. Yours is the offset, right?

But I have to know: What's a Cajun Microwave??? :-P

Welcome aboard!

Arlin

queball
05-15-2006, 02:04 PM
Hail Brother Arlin: Yep, I use the offset smoker which is an attachment to the pitt. I am negotiating now for the Super Stretch model which is 6 feet long. Both turn out excellent q with minimal effort. A cajun microwave is a hog box. The meat goes in the box and the fire on the top. Mine has a few modifications such as stainless steel insert, 2 inches of hull insulation, castors, a large ball valve and diamond plate fire box. I'll post a pic later.

Arlin_MacRae
05-15-2006, 02:08 PM
Hail Brother Arlin: Yep, I use the offset smoker which is an attachment to the pitt. I am negotiating now for the Super Stretch model which is 6 feet long. Both turn out excellent q with minimal effort. A cajun microwave is a hog box. The meat goes in the box and the fire on the top. Mine has a few modifications such as stainless steel insert, 2 inches of hull insulation, castors, a large ball valve and diamond plate fire box. I'll post a pic later.

I'll be lookin' forward to the pix of that one!

queball
05-15-2006, 02:24 PM
I'll get' er done.

Ron_L
05-15-2006, 03:28 PM
I have bbq'ed "necked" in the rain while singing David Allen Coe songs and drinking large quantities of High Life. There was a written complaint from the neighborhood association that followed that unfortunate incident. The bbq was great.
Thanks.
Queball

Been there...

Done that... :shock:

But hey! Who hasn't! hee hee! :-D

Welcome, Brother Queball! Any man who knows all of the words to "You never even called me by my name" (written by Chicago Shorty, Stevie Goodman) is OK in my book!

JohnMcD348
05-15-2006, 04:08 PM
Welcome aboard

nmayeux
05-15-2006, 04:13 PM
Welcome! Don't worry, we will help you with the eat and the die parts!

icemn62
05-15-2006, 05:13 PM
Welcome, grab a cold one and jump into the fray.

thillin
05-15-2006, 05:41 PM
Welcome queball!

Kevin
05-15-2006, 05:47 PM
You don't have to call me darlin', darlin.
Welcome Q.

Bigmista
05-15-2006, 06:56 PM
Welcome! Can a brother get a boudain and a Red Stripe?

scottyd
05-15-2006, 07:11 PM
Welcome brother

BBQ_MAFIA
05-15-2006, 07:34 PM
Welcome

MilitantSquatter
05-15-2006, 09:03 PM
Welcome queball...i'm guessing with all the cajun references your from Louisiana....

If so, you do know what a bunkie meat pie is or have any homemade recipes for them ? There's a few Brethren in NY that can't wait to have more bunkies !!!

Sledneck
05-15-2006, 09:07 PM
Welcome! More Bunkies, Less french

qman
05-15-2006, 09:25 PM
Welcome Queball. Glad you decided to join us. Looking forward to your input. Enjoy the ride.

BrooklynQ
05-15-2006, 10:13 PM
Welcome.

Sawdustguy
05-15-2006, 11:19 PM
Welcome brother Queball. Happy to have you aboard.

queball
05-16-2006, 07:56 AM
Bro Big: Yes, one can acquire both boundin and Red Stripe, an excellent combination melding cajun spices with the robust bouquet of de island peoples. Ah hell, now I went and made myself hungry.

MrSmoker
05-16-2006, 08:16 AM
Welcome to the family Brother Queball.

bruno
05-16-2006, 10:51 AM
Howdy. Welcome to the asylum.

spicewine
05-16-2006, 11:14 AM
Let the good times roll brother!! I prefer a Muffalata and a Dixie Beer or better yet an oyster PoBoy. Welcome and post often!

Spice

queball
05-16-2006, 03:52 PM
A Muffaletta from Central Grocery in what was formerly known as the French Quarter (I think it is more like an eighth now) is a beautiful thing. As for Dixie, I am unaware of a better buzz in a bottle. In fact, I can hardly remember ever drinking the stuff although I have consumed it on many occassions. Oyster poboys are fantastic, but chargrilled oysters at Drago's in Fat City; ca c'est bon.

Arlin_MacRae
05-16-2006, 04:32 PM
Softshell crab poboys...mmmmm.

lazybonesmoke1
05-16-2006, 05:18 PM
welcome

qman
05-16-2006, 07:49 PM
Softshell crab poboys...mmmmm.

Didn't I have a fried shrimp po'boy at Dookie Chase's ? Pretty sure I did, I know I had a lot of beer and such that night.:mrgreen:

spicewine
05-16-2006, 08:33 PM
Nothin' better than sittin' at Pat O'S and sippin' Mint Juleps then goin' home to Nawlins East and havin some Stuffed Shrimp a bowl of Gumbo and some Ettoffe or Jambalia----HOO JAAA!!!!

rbsnwngs
05-17-2006, 06:21 AM
welcome aboard

Solidkick
05-17-2006, 12:18 PM
Nothin' better than sittin' at Pat O'S and sippin' Mint Juleps then goin' home to Nawlins East and havin some Stuffed Shrimp a bowl of Gumbo and some Ettoffe or Jambalia----HOO JAAA!!!!

Shut UP! You know we both can't have the good stuff anymore!!

BTW.....welcom my new brother!! Glad to have ya!

slat
05-17-2006, 10:53 PM
Welcome aboard Queball

CarbonToe
05-18-2006, 06:19 AM
QueBall, great intro. Welcome!

Kevin
05-18-2006, 06:25 AM
Great avatar!

Bellybro
05-18-2006, 07:35 AM
Welcome! Isaw you on the water boy great work!

Neil
05-19-2006, 08:03 AM
Welcome aboard Qball, enjoy what you learn and share what you know, it's what we do here.

queball
05-19-2006, 09:41 AM
You boys is makin Queball weep. Or, it could be the lovely blue smoke which has been sneaking out of the big Cajun Gril since early on this beautiful Saturday morning getting in ma eyes. Thats right Saturday. Queball has proclaimed that today it is Saturday for all good Southerners residing south of I-10. An thus I am lounging on the man porch sipping my favorite hang over remedy: Community coffee and Jim Beam. You see since I made today Saturday that meant last night was Friday night, and you can all guess what Queball does on Friday night. Thanks to you all, glad you let me in.

Grumpy's Q
05-19-2006, 12:04 PM
Welcome aboard Queball

ciret
05-19-2006, 08:32 PM
Welcome!

ggeilman
05-20-2006, 07:03 AM
Welcome brother cueball!