View Full Version : Howdy Y'all, from Texas

10-27-2010, 09:07 AM
Howdy everyone. I'm still pretty new to the world of barbecue. I've only had legitimate equipment for about a year and half. Up until that, I was living in an apartment so my "equipment" consisted of a jury-rigged "big green egg" made from a thick 23" terra cotta planter, a couple of grill grates, a pan for holding charcoal, a water pan, and some cut sheet metal as a heat shield. It wasn't pretty but it produced some surprisingly good Boston butt and brisket.

Now that I have a house and a yard, I've been able to get some real equipment. But I still have a DIY streak in me. So I've made all sorts of various piecemeal modifications to what I've got.


In the back you'll see the Brinkman Smoke n' Pit Professional. The bottom has been lined with fire bricks to retain the heat, and a jury-rigged steel duct that more evenly distributes the heat. Kinda like this:


You'll also see in that picture the deck that I rebuilt by hand. I have a deep-seated aversion to paying for anything that I think I may be able to do on my own.

I've also got a Charbroil Quantum. It's not real barbecue, but when you crank the heat up to "high", the temperature gets up in the 800's, especially on a hot Texas day. Nothing beats that for searing up some ribeyes. Sometimes if I'm feeling cheeky, I'll finish a rack of ribs on the Quantum. Finally, I've got a Weber One-Touch silver outfitted with a "smokenator". Or, more accurately, a piece of 18 gauge steel cut and folded in a pattern suspiciously resembling a Smokenator.

Foodwise, to me, the holy trinity is Ribs, Butt and Brisket, in that order. I like brisket, but to me, brisket is like a good ribeye. Absolutely sublime when cooked properly, but there's not much room to play around with different flavors without really altering the nature of the dish. Pulled pork and ribs seem to offer more flexibility to experiment. And I'm an experimenter at heart.

I prefer Memphis-style ribs; I'm not very big on sauces. One too many picnics as a child, complete with large bottles of cheap KC-Masterpiece-knock-off sauce has scarred me for life. I've got a collection of various homemade rubs. That and a little bit of vinegar-sauce is usually enough for me. But I always like to play around with different methods.

To wrap up, here are a few pictures to put the face to the name.
Me standing on the field at my beloved Fenway Park.

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs503.ash1/29742_1486915215160_1302324605_31348387_1480939_n. jpg
This is me playing a game of Chicken S*** Bingo. It's pretty much exactly what it sounds like.

I've been reading around this place for a while; seems like a great message board. I look forward to contributing.

Midnight Smoke
10-27-2010, 09:34 AM
Hello and Welcome!

10-27-2010, 11:25 AM
From your bio and pix, you are going to find a lot of friends here. Have fun.

I admire your ingenuity.

Big George's BBQ
10-27-2010, 12:43 PM

10-27-2010, 01:10 PM

10-27-2010, 02:40 PM
Welcome aboard Brimhack, enjoy what you learn and share what you know, it's what we do here.

10-27-2010, 05:03 PM
Welcome aboard Brimhack!

Great intro. What part of Texas? i'm 20 miles north of Dallas.

Alan in Ga
10-27-2010, 08:21 PM
Welcome from Ga.

10-27-2010, 09:54 PM
Welcome to our crazy little club house!

10-28-2010, 06:13 AM
Thanks for the welcome, guys! I look forward to being a part of the community.

PS, Frognut I am about 20 miles north of Austin.

10-28-2010, 07:28 PM


10-29-2010, 08:10 AM
Welcome to the addiction... Remember, there is no 12 step program for us!!!

BTW, congrats on constructing your first Reverse Flow Cooker (ie. Lang style cooker)...

11-01-2010, 04:06 PM
Welcome, come on in, take your shoes off and sit a spell.