Is this guy green or what!!

Im new here and after staying up all night reading posts and opinions, Ive come to the conclusion that Ive never served bbq yet. Ive been a griller all my outdoor cooking life. This is all new and fascinating to me. I cant wait to get my Bandera but Im really afraid my first few attempts Im going to ruin some food. Yall gimme some tips on what to avoid and mainly how to keep from getting somebody sick!!! And what is pulling beef. I keep reading about people doing boston butts then pulling it. Is this mainly for sandwiches like a chop beef sandwich? Yall have to be thinking boy is this guy green...love to have him in a poker game..lol

so its the cook not the cooker..hmmm . not that Im greedy or anything but maybe I'll just have to eat a round of everything I cook by myself before I experiment on anyone else...he he he I like that.. and besides that, if they dont like how I cooked something, theres always Tacco Bell...blah!!!!

ah yes..Dr. John... didnt know you wuz a "nu-awlins" man...

Billy, if you haven't already been there, check out the "Roadmap" thread at the top of the Q-talk forum index. It contains links to basic instructions for all the basic Q foods.

Chicken is a good beginner as it doesn't take very long, but I agree with Mista, pork butt is very forgiving and even your first time you'll impress yourself and anyone else you feed.
Best pointer I can give you is start with 2 digital probe thermometers, 1 for the pit temp and 1 for the meat. These will allow you to "see" whats going on while keeping the door shut.

Neil said:

When in doubt just ask. The guys on this site are great. Thing I like best is that everyone shares their success and failures.

Click to expand...

Yes, yes, the Wonderful Failures!!! No better way to learn!!

Thanks a bunch guys....I'll put some pig on for ya one day..hopefully...

Yup, you cannot start out as a brain surgeon. Not that the pay would not be to bad. You will never know unless you ask.

Beef: Brisket and chuck roll tend to be the most common cust of beef people are smoking. However, beef tenderlions, tri-tips and other cuts get thrown into the mix from time to time.

Pork: Pulled pork = Pork shoulders, picnic, and pork butt. Of course you have pork ribs. Those come in two flavors. You have the baby back (I am sure you know them thanks to Chili's) and the spare rib. Baby backs are leaner and have just a little less meat, they take l;ess time to cook. The spareribs are a little more forgiving and can withstand more cooking times and heat. They tend to be a little fattier, but that is a good thang when you cook them low and slow.

Some of the best advice was given to me in another thread about starting with a few chickens on the first actual cook. By using chickens you can determine your cool and hot spots. Of course this cooking session would come only after you season your bandera well.