View Full Version : A Texan who's seen the light.
11-07-2010, 08:04 PM
Howdy gents! I spent 25 years in the restaurant business feeding America and 15 of those in a prime steakhouse selling some mighty fine beef seared at 1800 degrees. I am happy to report I now know that low and slow is the best way to go.
I got here by way of the Cowgirl and I just marvel at what she does on her drum. I'm putting one together now and have a list of about ten different things to cook on it. Thanks for such a great site!
11-07-2010, 10:41 PM
Welcome aboard Mr. Clydesdale! Just up the road from ya.
Jeannie (Cowgirl) can sure whup up some incredible cooking!
11-07-2010, 11:27 PM
Welcome to our crazy little club house!
11-08-2010, 12:50 AM
Welcome to the Brethren. Personally, I want a powerful broiler too.
11-08-2010, 01:03 AM
Good to see you Mr Clydesdale! Lots of friendly talented folks here. :)
Frognot, thanks. :wink:
11-08-2010, 07:29 AM
welcome, only thing is,,, as we have proven many times, low and slow is not the only way to go... hot and fast to some is superior.
11-08-2010, 07:39 AM
11-08-2010, 08:03 AM
Welcome, come on in, take your shoes off and sit a spell.
11-08-2010, 09:09 AM
Welcome to the Brethren.
11-08-2010, 09:44 AM
Welcome to the addiction... Remember, there is no 12 step programs for us!!!
11-08-2010, 10:47 AM
Welcome to the camp,
11-08-2010, 11:57 AM
Welcome. We would love to hear about the techinques you bring, from your experience.
11-08-2010, 01:22 PM
Howdy from a fellow Texan!
11-08-2010, 02:37 PM
11-08-2010, 02:55 PM
An enlightened Texan...made me think you'd become an OU fan or something. :becky:
Welcome to the Brethren, Mr. Clydesdale!
Welcome from Colorado -- looking forward to your words of wisdom!
Welcome aboard Mr. Clydesdale, enjoy what you learn and share what you know, it's what we do here.
11-09-2010, 11:30 AM
11-09-2010, 12:49 PM
11-09-2010, 11:48 PM
11-10-2010, 11:47 AM
Welcome brother sit down have a beer and relax..Itís all good in the neighborhood
11-10-2010, 10:11 PM
First cook on my new drum today! Two chickens and a pork loin. My previous Q has always been done on a gas grill with a smoke box. The drum is amazing! It works just as described. Holds 225 within a few degrees for hours. Never used lump before either.
For a first effort it was just alright. I pulled the chicken off too soon and I used mesquite which I didn't like. A few mesquite chips in a smoke box don't give anywhere near the flavor of five fist sized chunks in a drum.
Doing a pork butt and a couple of fatties this weekend.
I'm so glad I found you guys.
Alan in Ga
11-11-2010, 12:31 PM
welcome from Ga
11-11-2010, 12:32 PM
11-11-2010, 01:02 PM
11-11-2010, 03:54 PM
Welcome to the Brethren! :-D
I'm sure you'll love your drum smoker, (I know I do)!
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