J
JChris_FL
Guest
Hi all,
I am glad to have found this community of smoke enthusiasts! I am a native of St. Louis, MO but have resided in Central FL for the last 24 years. I grew up eating great grilled pork steaks, chicken and marinated chuck steaks. In my youth, I moved to Texas and fell in love with Tex-Mex and of course Texas style BBQ; the ribs, the sausages and of course the brisket! I have always enjoyed cooking and grilling and dabbled a bit with smoking. I did a few turkeys and turkey parts years back. Three years ago, July 4, 2010 I did a Boston butt for pulled pork and four racks of ribs. My equipment was primitive, but did the job. The holiday crowd at my house loved the results. I decided, that day, that I wanted to try my hand at a brisket. Not just a flat, but a full brisket ( I wanted the point for burnt ends). Not my finest results, but still very good (the ends were good too). I have since done more ribs, both pork and beef, with improving results. I enjoy experimenting with creating my own dry rubs and want to venture into making my own sauces. I enjoy sweet and spicy sauces, like the kind I grew up on (the St. Louis and Kansas City style sauces). In addition to learning all I can about smoking, I am working to find the worlds best carne asada methods and recipes. I am happy to have found this group and hope to learn all I can and share all I know. Thank you all.
I am glad to have found this community of smoke enthusiasts! I am a native of St. Louis, MO but have resided in Central FL for the last 24 years. I grew up eating great grilled pork steaks, chicken and marinated chuck steaks. In my youth, I moved to Texas and fell in love with Tex-Mex and of course Texas style BBQ; the ribs, the sausages and of course the brisket! I have always enjoyed cooking and grilling and dabbled a bit with smoking. I did a few turkeys and turkey parts years back. Three years ago, July 4, 2010 I did a Boston butt for pulled pork and four racks of ribs. My equipment was primitive, but did the job. The holiday crowd at my house loved the results. I decided, that day, that I wanted to try my hand at a brisket. Not just a flat, but a full brisket ( I wanted the point for burnt ends). Not my finest results, but still very good (the ends were good too). I have since done more ribs, both pork and beef, with improving results. I enjoy experimenting with creating my own dry rubs and want to venture into making my own sauces. I enjoy sweet and spicy sauces, like the kind I grew up on (the St. Louis and Kansas City style sauces). In addition to learning all I can about smoking, I am working to find the worlds best carne asada methods and recipes. I am happy to have found this group and hope to learn all I can and share all I know. Thank you all.
