BBQ Addict

jpw23

jpw23

Babbling Farker
Joined
Dec 2, 2005
Location
Ky
Ok......my name is Jay Williams, have been a griller for years, I recently became a BBQ'r.....and I'll never look back!!! Don't need no intervention!!!!:biggrin:
 
Its good when you realize you have a problem and choose to nurture the addiction instead of fighting it. Smoke another one JPW!! You're in good company.
 
Since we're sharing, my name is Scott and I'm addicted to cherry smoke. I love the smell of it, in the air, in my hair, on my clothes, I love the taste of it on ribs and especially on brisket or even on a grilled hotdog if that's all I have time for (quickie mod). I have no plans to do anything but feed this addiction. I'm even planting cherry trees so I have plenty of wood in my old age (something I'm sure we're all hoping for!!).
If it ain't broke, don't fix it!! Smoke on Bother, smoke on!!
 
I blame the Food Network and their BBQ week a couple years ago. It got me craving it....all that food porn. I had to get in on it...gimme gimme gimme!!
Im still in the early stages....smoking a fatty now and then...well...brats actually. Ive hit the hard stuff a few times, butts and loins. The crack of Q-dom is still on the horizon...bbbbrisket. ( cant even say it without stuttering):icon_sleepy
 
My family wants to shoot me. If I want some chicken, I don't cook a few pieces for the family, I have to try different rubs/sauces/woods and cook 3 or 4 family packs. I don't want to admit to my rib problem, herds of pigs live in fear of my butcher finding them.

Now I want brisket, it won't be 1 brisket, I will have to try 3 or 4 briskets, only to want pulled pork the next day. When I get home and the wife cooks dinner I am sad, becuase she did not pull out kingsford in order to cook it.
 
Step into the light my brother, all are welcome, all are welcome, step into the light, step into the liiiiiiiiiight!!
 
Hi, my name is Neil and I am a BBQ addict.

BBQ haunts me every where I go. When I go to the market, all of the meat jumps up and dances with little "smoke me" signs attached to every cut.

When I drive down the street, I stay an extra 20 feet behind every vehicle because I see Trailer units attached to every car and truck.

I see blueprints on every building, tank and container with instructions on how to convert it into a smoker.

Father's day is this weekend and I am more excited about cooking and drinking with men who fart from across the country next weekend.

I am hopeless and helpless.

Please don't ever let it stop.
 
I too, suffer from this affliction. My name is Chris by the way.

Not a day seems to go by that doesn't have BBQ involved in it somehow. Whether it's cooking some, eating leftovers, sampling rubs and sauces, working on my own rubs and sauces, making various brines and injects, planning my next cooking session, getting wood and charcoal, talking on the forums, debating my first rig purchase, or whatever. It seems to fill my days. They are filled with joy.

My wife thinks I have BBQ'd my brain, and has mostly given up fighting it, but still demands attention now and then which is diverting me from my BBQ. That's OK. I need more than one hobby I guess.:lol:
 
Chris, have you let these fine people on this forum know really how far into the Mad Scientist realm you have gone?
Your experiments ought to go over pretty well here too, if you havent shared them yet.
 
I'm Jay. I guess you would call me the "Pusher". You know," the dealer on the street corner." The guy that sells you the wood, rubs, sauces and equiptment to feed your "BBQ Jones" untill you O.D. on the stuff.

Does that make me a bad person??? :twisted:
 
Hi, my name is Arlin and I am worse than a pusher. I ensure product crosses state lines several times a year. I allow junkies to figure out who's got da best chit so they can buy more.

Lock me up...
 
spicewine said:
I'm Jay. I guess you would call me the "Pusher". You know," the dealer on the street corner." The guy that sells you the wood, rubs, sauces and equiptment to feed your "BBQ Jones" untill you O.D. on the stuff.

Does that make me a bad person??? :twisted:
Click to expand...

You broke the cardinal pusher rule.

"Don't get high on your own supply!"
 
Hi:

My name is Big Brother Smoke and I am a Q-aholic! I do not want stuff that is produced commercially, I want the good stuff that is made at home, "Old school style."

When I cook my stuff (no pun intended), I want it cook nice and slow, it's simply more potent!

Q can be like making love to a woman, nice and slow until it's ready and then you can increase the heat/bring it home when it's time!
 
My name is Guido and I don’t have a problem.

Sure, the wife says I do. In fact, most of the family thinks I do.
But, I don’t. I don’t see anything wrong with having the kids sit on the Lang and then having it made into a Christmas card. I don’t see anything wrong with having four or five different kinds of smokers in the yard. I don’t see why she thinks it’s a big deal that when we go to the zoo I wonder what rub or wood would work best when smoking a Rhinoceros or a Hippopotamus.

I read all your posts, and feel bad that you guys have an addiction.

I don’t.

Now I’m going to kiss my Lang and say night night.
 
BBQ_MAFIA said:
My name is Guido and I don’t have a problem.

Sure, the wife says I do. In fact, most of the family thinks I do.
But, I don’t. I don’t see anything wrong with having the kids sit on the Lang and then having it made into a Christmas card. I don’t see anything wrong with having four or five different kinds of smokers in the yard. I don’t see why she thinks it’s a big deal that when we go to the zoo I wonder what rub or wood would work best when smoking a Rhinoceros or a Hippopotamus.

I read all your posts, and feel bad that you guys have an addiction.

I don’t.

Now I’m going to kiss my Lang and say night night.
Click to expand...

ROFLMAO!!!!:biggrin:
 
Hippopotamus is a tuff one. I'm thinking you would have to skin the armor plating, then brine for about 2 weeks in a saline/sugar solution. Inject and rub with a savory based seasoning, then cook low and slow for about 72 hours with red oak for heat and a little wet date palm leaf for apropriate flavor. Garnish with a dozen fresh spit roasted goats and eucalyptus leaves. Considering the strong flavor of the game hippo, one would likely consider copious amounts of garlic and onion.

Yeh, I'm full of bologna tonight.
 
Kevin said:
Hippopotamus is a tuff one. I'm thinking you would have to skin the armor plating, then brine for about 2 weeks in a saline/sugar solution. Inject and rub with a savory based seasoning, then cook low and slow for about 72 hours with red oak for heat and a little wet date palm leaf for apropriate flavor. Garnish with a dozen fresh spit roasted goats and eucalyptus leaves. Considering the strong flavor of the game hippo, one would likely consider copious amounts of garlic and onion.

Yeh, I'm full of bologna tonight.
Click to expand...

Just 72 hours? That would be one tough Rhino, gonna have to slice that one for sure. Figuring 1.5 hours per pound on average, and the average weight of a hippo being 6,000 pounds, then you should plan for a 9,000 hour cook, but don't forget to add at least another hour to store in a cooler to let the juices redistribute.
 
You could alway grind the hippo and make hippo fatties. I wonder if you cut the rhino's horn into slices and threw it into the fire, would it add extra flavor to the smoke or would it just help stablize the temps?
 
Funny stuff guys. Very funny. All this therapy has helped me realize my addiction is not as bad as I thought. What a relief!
 
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