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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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12-31-2015, 05:36 PM | #1 |
Knows what a fatty is.
Join Date: 12-07-15
Location: Cincinnati
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Hello from the queencity
Hello all. Im brian from the queencity. Just started smoking this year. I've been a line cook for 25 years so i have some food knowledge. I started smokin on my weber kettle, then bought an 18.5 wsm, and loving it. Takin my temps with a thermoQ from thermoworks. Named my wsm " my mistress" i have lurked around on the forum and seen very experienced members here. Its my pleasure to be a part of it. I'm sure i will seek more info than i offer, but we all started somewhere. Thanks for reading.
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12-31-2015, 06:47 PM | #2 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Welcome to the forum!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
12-31-2015, 08:05 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Welocme to the asylum!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
12-31-2015, 09:34 PM | #4 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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Brian, Welcome 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.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
12-31-2015, 09:46 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Welcome to the forum Brian, glad to have you join us and hopefully take part in the other forums. Looking forward to seeing your posts in "Q-Talk" 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 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. . |
01-01-2016, 01:07 AM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Welcome to the forum from down here in Victoria.
Nice friendly bunch here that are very sharing with information. Enjoy your time here, I sure have
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
01-01-2016, 06:49 AM | #7 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Welcome to the madness Brian!!!!!!! Enjoy your stay
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
01-01-2016, 08:32 AM | #8 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Welcome, come on in, take your shoes off and sit a spell.
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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 Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
01-01-2016, 10:43 AM | #9 |
Take a breath!
Join Date: 11-23-15
Location: Oakdale, NY
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Welcome!
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Coimhéad fearg fhear na foighde - Beware the anger of a patient man MES 30 & MES Cold Smoke attachment Smoke-n-Hot Outdoor Grilling Center |
01-01-2016, 07:43 PM | #10 |
Babbling Farker
Join Date: 12-05-14
Location: Greenville, SC
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Welcome from SC, Brian. It's really good to have you on this great site. Don't forget, we like to see pics of your cooks.
Good luck and keep on smokin', Joe
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24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser |
01-01-2016, 09:08 PM | #11 |
Knows what a fatty is.
Join Date: 12-07-15
Location: Cincinnati
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I have pics from previous cooks. I just need to find out how to post them
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01-02-2016, 12:06 PM | #12 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Welcome aboard, Brian. Keep a BBQ journal making note of your times, temps, wood used, rub, slather/no slather, injections yes or no, glaze or not, sauces, etc. The best part of BBQ is you can eat your mistakes!
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
01-02-2016, 03:16 PM | #13 |
Knows what a fatty is.
Join Date: 12-07-15
Location: Cincinnati
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I do my best to keep records brauma. Unfortunately i lost the record of my first brisket but almost every cook beside that is kept together in a file.
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