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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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06-09-2011, 01:30 PM
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#1 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-07-11
Location: Tacoma Wa
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Washington BBQ novice saying hello!
Found this site after searching for some guidelines on smoking a rib roast. I wasnt sure if I should go low and slow with direct sear or sear then low our what I should do. I do have bbq and smoking experience, as far as every one I know is concerned I'm the best around. I've always known this to be untrue, I mean it's bbq, unless I completely screw things up most will think it's great eats.
I spent all of last summer up into the late fall smoking, making rubs and sauces, trying new woods, different meats and cuts... Thought I got a handle on a few things, boy was I wrong, after looking at a few hreads I'm light years behind. There are some great chefs on this site and tons of knowledge, I am stoked I found this site! This weekend I'm modifying my CG smoker, making a charcoal basket and smoking some butts! |
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06-09-2011, 01:35 PM
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#2 |
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somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Welcome to the camp,
Pnw Griller. Stroll around the grounds until you feel at home, Enjoy.
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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06-09-2011, 02:24 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Welcome to the BBQ Brethren fellow Mossback...be sure to check out our local BBQ Association for all things BBQ happening up here in our neck of the woods www.pnwba.com
Cheers! JD |
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06-09-2011, 03:10 PM
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#4 |
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Full Fledged Farker
Join Date: 09-08-10
Location: New Baltimore, VA
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Welcome to the Brotherhood, pull up a chair and grab a beer, sit a bit and join in the discussions damn glad to meet ya
RR
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[B][COLOR=black]Rigs:[/COLOR][/B] 1[B] - [COLOR=orange][I]The Good-One Rodeo Smoker[/I][/COLOR][/B] [I]2- [COLOR=blue][B]Char-Griller Outlaw[/B][/COLOR] with offset[/I] [I]2 - [COLOR=blue][B]Char-Griller [/B][/COLOR][I][COLOR=black][COLOR=blue][B]Professional[/B][/COLOR] [/COLOR][/I]With offset[/I] [I]2 -[B][COLOR=darkorange]Gold[/COLOR][/B] [/I][B]Weber 22 1/2" kettle, with therm- sear grate, ash can[/B] [I]1 - [B]200gal[/B] smoker[/I] [COLOR=green][B]Rescue_ranger[/B][/COLOR] also known by my fellow [COLOR=red][B]USMC[/B][/COLOR] clan as G-Bear :boxing: |
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06-09-2011, 03:16 PM
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#5 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-07-11
Location: Tacoma Wa
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Cool I didn't know there is a pnw bbq scene like that. I'm in the puget sound area, I'll try to make it out to some of those events.
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06-09-2011, 03:37 PM
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#6 |
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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 [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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06-09-2011, 04:13 PM
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#7 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-07-11
Location: Tacoma Wa
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I'm impressed with how involved the members are here.
When I get a chance I'll post done pics of ribs I did up last year and a small lamb roast too. |
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06-09-2011, 04:26 PM
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#8 |
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Full Fledged Farker
Join Date: 08-25-10
Location: Evansville, IN
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Welcome from the Hoosier state!! There are most certainly people here that could humble any chef on TV.
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Aaron Weber Imperial Sequoia (restoration in progress) Weber Platinum (The Green Lantern) Weber OTS 22.5 Weber SJ UDS (with more to come) Cheapo gasser Old Smokey ES (A gift, don't buy one) Humble member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers Honor bound to protect, prepare, and serve |
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06-09-2011, 04:35 PM
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#9 | |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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06-09-2011, 04:56 PM
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#10 |
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Babbling Farker
  Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Greetings and welcome from Hickory, North Carolina :)
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[URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL] |
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06-09-2011, 07:07 PM
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#11 |
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Found some matches.
Join Date: 06-07-11
Location: Spiceland, Indiana
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Welcome from a newbie from Indiana. I just joined as well!
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06-10-2011, 10:40 PM
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#12 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-07-11
Location: Tacoma Wa
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Okay this is the only pic I could find of anything I've cooked up last year.
I didn't have a recipe to follow, just rubbed on some stuff I thought would make a good rub. I t weighed in at 3lb and I smoked it for 4 hrs, according to the gauge on the lid it was at 250-275, no idea what the real temp was.  |
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06-11-2011, 10:38 AM
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#13 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Welcome to the party!
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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 |
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06-12-2011, 08:31 AM
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#14 |
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Is lookin for wood to cook with.
Join Date: 05-08-11
Location: Summerville, SC
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Welcome! Hope you enjoy the babble!
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WSM 22.5, DigiQ DX, Mavrick ET-732, Webber One-Touch Gold, 22.5 Weber Rotisserie |
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06-14-2011, 12:26 AM
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#15 |
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Quintessential Chatty Farker
 
Join Date: 11-12-06
Location: Des Moines, Iowa
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Welcome to our crazy little club house!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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