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View Full Version : Hi from middle TN!


tbonedave
12-06-2014, 08:40 PM
Hi, Folks. To be honest, I've been on here, but it's been quite a while. Anyhow, it looks like ya'll still have a cool forum and I look forward to learning some new things. As to where I'm coming from, like many of ya'll, I've never competed, and am just more of a backyard bbq guy that cooks a lot for friends and family, and the occasional event for friends.

I'm still cooking on my Webers, both kettles and bullets, but am looking forward to doing a lot more stick burning with my Char-Broil Okie Joe Highland, especially now that my buddy gave me a Horizon style convection plate for it. One of the next things I'll be trying is the Big Bob Gibson's smoked venison hind quarter recipe.

Thanks for all the help ya'll give to folks that are simply in the quest for making better 'Q, and I'll occasionally try to chime in myself.
Dave

BigBobBQ
12-06-2014, 09:04 PM
Dave, Welcome back to the Brethren!! There is a wealth of knowledge and experience amung the members. If you have a BBQ or cooking related obsession or hobby this is the place to be. Sit back, soak up the knowledge and jump in there and be sure to share yours as well. If you can't find or get an answer to the question here then there is probably not an answer available.

JDM46
12-07-2014, 04:56 AM
Welcome back from North Dakota.

BBQ_MAFIA
12-07-2014, 06:35 AM
Welcome from NJ!

Blythewood BBQ'er
12-07-2014, 07:05 AM
Welcome back to the Brethren!

bluetang
12-07-2014, 07:47 AM
Welcome, come on in, take your shoes off and sit a spell.

cowgirl
12-07-2014, 09:01 AM
Welcome!

IamMadMan
12-13-2014, 11:40 AM
Welcome to the forum Dave, glad to have you join us and hopefully take part in the other forums.

We don't have a lot of rules here other than spam and advertising are not permitted, the rest is just common sense, courtesy, and mutual respect for one another. You'll soon find the Brethren are not a bunch of "know it-all's" who think their way is the only way. Even the seasoned users are open to suggestions, changes, and many will try new recipes and methods from time to time, which provide us with surprising results.

I recall my first visit to the Brethren, for months I was afraid to post and ask questions, even though I had experience under my belt. You'll find a great group of people here with a willingness to help and guide you, regardless of of how simple or how complicated you think your question may be. You'll also find that there are many ways to achieve great food, there is no single "cookie cutter" method as some have been conditioned to think. You'll just have to try a few different methods and soon you'll master the way that works best for you.

We'll be here to guide you and answer your questions as you begin your journey into smoking and BBQ. Pretty soon you'll go from asking questions to posting pictures of your progress, and we will all share in your experience as true Brethren.


We have many different forums here.... Below are just a few of them.

For discussion on BBQ/Smoking related topics, we have the "Q-Talk" Forum. This is a good starting point for all new Brethren.

For those who are interested in competing, We have a "Competition BBQ" forum.

We also have a "Catering, Food Handling and Awareness" and "Catering, Vending and Cooking For The Masses".

We also have a trading forum where members can trade sauces and rubs available from different areas around our country.

For general non BBQ related talk we also have "The Wood Pile" forum.


I hope to see you in the "Q-Talk" forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.

If you can't find the topic you need help with, or have questions about a specific topic, just start a new thread in the related forum.

There are many members with years of experience that are willing to answer your questions and share their knowledge to guide you in the right direction. Collectively there is a wealth of experience and knowledge among the membership, including you. Don't be afraid to jump in there and share your knowledge and your experiences as well.

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