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Cattle Call !!! Introducing... The Brethren.. Put your Bios here, a mug shot, a picture of your toys..Tell us who u are. Threads will lock down after 7-10 days to avoid post pumps on old introductions. Please avoid responding after thread is over a week old. DO NOT PITCH ANY PRODUCTS IN THIS FORUM, OR TRY TO VEIL A PITCH AS AN INTRODUCTION. IF YOUR SELLING IT, DON'T MENTION IT.


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Old 07-27-2014, 03:18 PM   #1
Turtlepower_SF
Found some matches.
 
Join Date: 07-22-14
Location: Daly City, California
Smile new member checking in from the Bay Area

Whats' s up everyone! Being born and raised in San Francisco, I've always been really disappointed to say the least at the complete nonexistence of decent bbq out here. Don't get me wrong, I love it out here and we have lots of great food but bbq is just not something we do. So a few years ago I started my quest to gain the knowledge to make my own authentic Kansas city/Carolina/Memphis/Texas style bbq at home. I've been using a Vision Kamado Classic which has been great, but didnt cut it when it came to parties or large groups, so I decided to step my game up big time and get a custom Shirley Fabrication reverse flow offset trailer. It should be here within two weeks and I'm super excited to finally see it in person. I've got pictures, but I'll wait to take my own pictures of it before I post any. Since I'll be in the big leagues now I figured it would be a good idea to join the largest network of bbq enthusiasts at the BBQ brethren site, since I've still got a lot to learn. Thanks for reading.
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Old 07-27-2014, 03:26 PM   #2
Blythewood BBQ'er
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Welcome to the Brethren! Congratulations on the Shirley! It's a great piece of equipment. Make sure to show it off in Q Talk when it arrives!
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Old 07-27-2014, 03:27 PM   #3
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Welocme to the Brethren neighbor, those Shirley's are certainly nice looking in the pictures.
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Old 07-27-2014, 05:48 PM   #4
cowgirl
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Welcome to the forum! Great choice on that Shirley!
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Old 07-27-2014, 09:58 PM   #5
Turtlepower_SF
Found some matches.
 
Join Date: 07-22-14
Location: Daly City, California
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Quote:
Originally Posted by Blythewood BBQ'er View Post
Welcome to the Brethren! Congratulations on the Shirley! It's a great piece of equipment. Make sure to show it off in Q Talk when it arrives!
Will, do brother! I can't wait to show it off.
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Old 07-28-2014, 06:59 AM   #6
Diesel Dave
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Welcome to the madness, enjoy your stay!
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Old 07-28-2014, 07:04 AM   #7
Backfirin' BBQ
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Join Date: 10-13-13
Location: Sedalia, MO
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Welcome!
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Old 07-28-2014, 08:12 AM   #8
bluetang
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Welcome, come on in, take your shoes off and sit a spell.
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Old 07-28-2014, 01:49 PM   #9
Cajun Ty
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Welcome from South Louisiana
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Old 07-28-2014, 03:41 PM   #10
Oak-n-hickory
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Join Date: 07-26-14
Location: Novato, CA
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Welcome from another forum newbie. Not a barbecue newbie; I started doing that back in the 1950's and am still learning. Congratulations on your new rig. It should help warm up the fog in Daly City (I'm in Novato, have been for right at 30 years, but rented a place in South City for the first six months we were here, and almost froze our butts off down there). Watch out for those spare-the-air days.
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Old 07-28-2014, 07:57 PM   #11
IamMadMan
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Join Date: 07-30-11
Location: Pemberton, New Jersey
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Welcome aboard the BBQ Brethren Turtlepower_SF, glad to have you here.

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, just start a new thread in "Q-Talk". There are many people with years of experience that are willing to answer your questions and guide you in the right direction.


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Old 07-28-2014, 09:00 PM   #12
Turtlepower_SF
Found some matches.
 
Join Date: 07-22-14
Location: Daly City, California
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Quote:
Originally Posted by Oak-n-hickory View Post
Welcome from another forum newbie. Not a barbecue newbie; I started doing that back in the 1950's and am still learning. Congratulations on your new rig. It should help warm up the fog in Daly City (I'm in Novato, have been for right at 30 years, but rented a place in South City for the first six months we were here, and almost froze our butts off down there). Watch out for those spare-the-air days.
Haha I'm used to the weather, anything warmer and I start to melt. Funny you say that, I tried looking into the 'spare the air' rules a few months back. Maybe I didnt read thoroughly, but I think it allowed exceptions for bbqs. I mean, it's one thing to tell a man how he can warm his house, but to tell me how I can or cant COOK? Crazy if you ask me. Maybe I'll just play dumb if I get busted.
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Old 07-28-2014, 09:18 PM   #13
landarc
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Just cook when it's foggy, that is 300 days a year out there.

In truth, Spare the Air currently exempts BBQ units, but, does not specifically address wood burning BBQ units. It does ban burning wood, for any purposes, however, outdoor cooking is not addressed. I think this is because there are so few stick burners out here. There has been some talk about banning any outdoors combustion, but, that has been mostly in particular areas.
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Old 07-29-2014, 10:07 AM   #14
Big George's BBQ
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Old 07-29-2014, 12:16 PM   #15
Oak-n-hickory
On the road to being a farker

 
Join Date: 07-26-14
Location: Novato, CA
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Quote:
Originally Posted by landarc View Post
Just cook when it's foggy, that is 300 days a year out there.

In truth, Spare the Air currently exempts BBQ units, but, does not specifically address wood burning BBQ units. It does ban burning wood, for any purposes, however, outdoor cooking is not addressed. I think this is because there are so few stick burners out here. There has been some talk about banning any outdoors combustion, but, that has been mostly in particular areas.
While I'll still rely on my NBBD when I feel the need to smoke a 25 lb. turkey, the very low wood consumption is one of the things I love about my electric unit. With the exception of the thick black crust I'm not supposed to eat anyway, I have to admit that the thing turns out barbecue as perfect as any I've ever eaten - and does it on only 6 - 8 oz. of wood per use. The hickory perfumes the whole neighborhood, but anyone outside my back yard would be hard pressed to spot the small amount of smoke escaping the unit.
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