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boogerman
Guest
new member and owner since saturday of a bandera.been smoking meat for 10 years and still learning.it was great to find a site dedicated to the finer things in life.ribs and beer.
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chad
somebody shut me the fark up.
Welcome.
Don't forget pork butt, brisket, atomic buffalo turds, Cabo Wabo -- we indulge in ALL of it at one time or another.
You've got access to SALMON -- Bandera and Salmon go together real well
Don't forget pork butt, brisket, atomic buffalo turds, Cabo Wabo -- we indulge in ALL of it at one time or another.
You've got access to SALMON -- Bandera and Salmon go together real well
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boogerman
Guest
yes in fact i got about another 30 or so lbs of salmon that needs the smoke treatment. i'm really excited about using my new baby.i especially anna hang somethin' from the meat hooks. havent figured out what yet.......any ideas?
chad
somebody shut me the fark up.
The hangers are often used for sausage loops. Otherwise you have to get hooks "S" shaped stainless type and you could hang ribs (Al Roker and his bunch did ribs like this on his Memphis-in-May special) and even brisket - but then the mop doesn't stay on as long.
Solidkick
somebody shut me the fark up.
Welcome my new brother. Think I'm gonna leave it at that! LOL No booger jokes.....
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slat
Guest
Welcome to the group. Pull up a chair and have some fun.
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Heath
Guest
Another member of the West Coast Chapter, welcome aboard mate.
david
is one Smokin' Farker
Finally somebody in my neck of the woods. Have fun with the salmon. It's not too tough to do in the bandera
Solidkick
somebody shut me the fark up.
BBQchef33 said:
About time we heard from the "Leader Of The Pack"
Vrooooooooom, Vroooooooooom,Vroooooooom
sorry guys.. been on a road trip this week. In virgina, hitting 7 of the I.T. sites Im responsible for 4 days, Plus some training. Good side is Im hookin up with TK tonight(tommy Kendall).
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colt45
Guest
hooking up with TK is an upside?BBQchef33 said:
*snicker*
tommykendall
Quintessential Chatty Farker
That's what I was thinking. Then he said my brisket is better than O'Briens. Maybe my brisket is better (although I don't think so), it's just after smoking the damn things for 11-14 hours, maybe I just don't appreciate it as much as the rest of the folks.
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