Greetings from Sammamish, WA

CyberQue · 08-09-2013, 11:52 AM

Hi, everybody. I'm super excited to be here! (Hence the long rambling introduction.)

I grew up in the Midwestern United States thinking that grilled and BBQed food was "okay". (And the same.)

In my 20's I bought my first charcoal grill and I fell in love with it. I'm 51 now and I STILL cook outside three or four nights a week. Rain... snow... dead of night... doesn't matter.

Mostly, I grilled steaks, hamburgers, hot dogs, etc. But I would try to cook ribs once or twice a year and they were almost always awful. I ignored the thermometer back then and just tried to cook them indirect. Didn't know how to tell if they were done so most were undercooked and tough, or I had too much heat and they were crunchy and dry.

About three years ago my wife bought me an amazing birthday present: a medium Big Green Egg! To get the most out of it I did a lot of research and I learned how to BBQ properly. (Cooking to temp, not time, that kind of thing.) I've gotten pretty good and I'm absolutely hooked now!

The last four Saturdays I've smoked pork butt, ribs, beef ribs and more. While the food is cooking my wife and I drink beer and watch BBQ shows like "BBQ Pitmasters" on TV. Makes us so hungry!! Can't think of a more enjoyable way to spend a Saturday so we're doing it again tomorrow with a 6 lb whole brisket.

Before I go, I wanted to tell a quick story:

Two weekends ago I cooked some ribs and they came out amazing. I let my daughter take some in to work with her and she apparently shared them with her co-workers. She told me they were a HUGE hit... people were fighting over them. I thought she was just trying to make me feel good, but a week or so later I stopped by to see my daughter and as soon as I walked in the door one of her co-workers practically tackled me. "HOW??? HOW DID YOU DO IT???" I wasn't sure what he was talking about at first, but then he said, "How did you get those ribs so tender??? They were unbelievable! They were smoky and sweet and tangy... but not TOO smoky or sweet or tangy... and they just practically melted in my mouth, I mean you could touch them and the meat just -- oh, your daughter isn't here, she doesn't get in for another hour -- it just practically fell off the bone and and and..."

bluetang · 08-09-2013, 12:11 PM

Welcome, come on in, take your shoes off and sit a spell.

PaPaQ · 08-09-2013, 01:55 PM

Welcome!

Bbqfreakazoid · 08-09-2013, 09:09 PM

Wow, I guess when I come to Woodinville for a visit and come to do some salmon fishing for a couple of weeks were gonna have to get together, there's nothing like smoked salmon fresh out of the river smoked on the pit with N.W. Salmon Candy. Its good to know someone from nearby, I used to fish all over your area!!!!!!!!!!!!!!!!!!!!!!

LMAJ · 08-10-2013, 07:17 AM

Welcome to the party!

loco_engr · 08-10-2013, 07:36 AM

Welcome and Good Luck to you.

dwfisk · 08-10-2013, 07:59 AM

Welcome from north Florida.

08-09-2013, 11:52 AM	#1
CyberQue Is lookin for wood to cook with. Join Date: 08-07-13 Location: Sammamish, WA	Greetings from Sammamish, WA Hi, everybody. I'm super excited to be here! (Hence the long rambling introduction.) I grew up in the Midwestern United States thinking that grilled and BBQed food was "okay". (And the same.) In my 20's I bought my first charcoal grill and I fell in love with it. I'm 51 now and I STILL cook outside three or four nights a week. Rain... snow... dead of night... doesn't matter. Mostly, I grilled steaks, hamburgers, hot dogs, etc. But I would try to cook ribs once or twice a year and they were almost always awful. I ignored the thermometer back then and just tried to cook them indirect. Didn't know how to tell if they were done so most were undercooked and tough, or I had too much heat and they were crunchy and dry. About three years ago my wife bought me an amazing birthday present: a medium Big Green Egg! To get the most out of it I did a lot of research and I learned how to BBQ properly. (Cooking to temp, not time, that kind of thing.) I've gotten pretty good and I'm absolutely hooked now! The last four Saturdays I've smoked pork butt, ribs, beef ribs and more. While the food is cooking my wife and I drink beer and watch BBQ shows like "BBQ Pitmasters" on TV. Makes us so hungry!! Can't think of a more enjoyable way to spend a Saturday so we're doing it again tomorrow with a 6 lb whole brisket. Before I go, I wanted to tell a quick story: Two weekends ago I cooked some ribs and they came out amazing. I let my daughter take some in to work with her and she apparently shared them with her co-workers. She told me they were a HUGE hit... people were fighting over them. I thought she was just trying to make me feel good, but a week or so later I stopped by to see my daughter and as soon as I walked in the door one of her co-workers practically tackled me. "HOW??? HOW DID YOU DO IT???" I wasn't sure what he was talking about at first, but then he said, "How did you get those ribs so tender??? They were unbelievable! They were smoky and sweet and tangy... but not TOO smoky or sweet or tangy... and they just practically melted in my mouth, I mean you could touch them and the meat just -- oh, your daughter isn't here, she doesn't get in for another hour -- it just practically fell off the bone and and and..."

08-09-2013, 12:11 PM	#2
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Welcome, come on in, take your shoes off and sit a spell. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

08-10-2013, 07:17 AM	#5
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Welcome to the party! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

08-10-2013, 07:36 AM	#6
loco_engr is one Smokin' Farker Join Date: 08-24-11 Location: Lansing KS	Welcome and Good Luck to you. __________________ LRG & Mini BGE , super fast Kansas State purple Thermopen!

08-10-2013, 07:59 AM	#7
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Welcome from north Florida. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

08-09-2013, 01:55 PM	#3
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	Welcome!

08-09-2013, 09:09 PM	#4
Bbqfreakazoid Wandering around with a bag of matchlight, looking for a match. Join Date: 08-06-13 Location: Katy, Texas	Wow, I guess when I come to Woodinville for a visit and come to do some salmon fishing for a couple of weeks were gonna have to get together, there's nothing like smoked salmon fresh out of the river smoked on the pit with N.W. Salmon Candy. Its good to know someone from nearby, I used to fish all over your area!!!!!!!!!!!!!!!!!!!!!!