Hi! Matt from LI

[MattCom]

Hey guys,
Great site, I like all the info and banter back and forth. I look forward to reading this stuff when I'm wishing I could do some q'ing. I was always into grilling hot and fast. I got started trying to make bbq a few years back when I got the recipe for Beerbutt Chicken and it became a fav in our house. Next I would do the Christmas bird w/ a Fosters can, it came out great with rave reviews from family members who are known to only like their cooking. Now the beercan turkey is a staple during the holidays at my house. I used a weber kettle w/ modified grill (lowered). Then I began playing with ribs and other slow cooked meats.
Last Christmas I got the Smoknator, for those who don't know its essentially a sheet metal baffle that contains the fire in the kettle and has a water tray. That was fun to use, although needed constant monitoring to maintain temps (especially in the January cold), so I decided I get a smoker, I decided on the WSM (in May) because of the ease of use and the price range. I am very happy with it. I've done a few butts, chickens and ribs in it and nothing has hit the trash.
For the fourth I have plans to cook a Leg of Lamb, I'll let you know how it turns out.
Best to all
Have a safe 4th
Matt

 

[Bill-Chicago]

Welcome Matt

Banter.

That is funny

 

[bowhnter]

Welcome Matt, I have seen reference to the smokenator somewhere before. Looks intersting, bet your glad you got the WSM.
Good luck with the lamb and post pics.

 

[HeSmellsLikeSmoke]

Glad you joined us. Ya just never know what you will see on here. :mrgreen:

 

[Wine & Swine]

Welcome Matt, we have alot of guys on the board from Long Island and have some pretty cool BBQ stuff coming up in the next few months, take a look around & enjoy.

 

[biffleg]

Welcome aboard brother Matt!

 

[Papa Hogg]

Welcome to the backyard Matt...looking forward to your contributions

 

[backyardchef]

Welcome, Matt! I should be able to remember that name....

Whereabouts on LI?

Smokenator looks like this for those that are wondering....

 

[timzcardz]

Welcome, Matt.

You are in what seems to be rapidly turning into the BBQ capital of the world. I swear, a few more Brethren on this island, and it will sink right into the ocean! :-D

There are always lots of opportunities for the LI Brethren to get together, so I hope to meet you in person soon.

 

[MattCom]

Hey Thanks for the welcome.
BackyardChef, I'm in East Patchogue Or (Eat Patchogue, when I'm cooking) southshore, Suffolk County.
Here's a picture of my BBQ buddy, she likes to paint with mustard.

 

[backyardchef]

Awesome shot! I spend some time out in Eastern Suffolk though I live in Queens. Next time I'm heading past Eat Patchogue I'll look for the smoke.....

 

[Fredbird]

Welcome aboard Matt!

 

[MattCom]

Here is one of the first butts I did, I think it was in there too long, maybe too much smoke. It tasted real good, but I think it looks too dark. I did 2 of these 9 pounders at the same time. took approx 18hrs... again I think I left it on too long.
The second try (no pics) I did one 7 pounder in about 14hrs and the bark wasn't as dark. They were both good though. Nothing hit the trash.

 

[Captain Caveman]

welcome to the forum.

 

[bbqbull]

Welcome to the forum Matt.

 

[VGuilford]

Welcome

 

[slat]

Welcome Brother Matt.

 

[motoeric]

Hello Matt!

Why don't you try to make it to Willie-Palooza and meet everyone? There will be a bunch of Brethren around to banter with.


Eric

 

[we'll smoke u]

Welcome aboard glad your here.

 

[MattCom]

Hey Motoeric
What is Willie-Palooza ? I would guess its Willie B's on 5th ave in Bayshore.
I work right over near there, Is there a scheduled gathering or simply a stop by type deal. I appreciate the invite, I have never ate there but have heard the PP is awesome.
Banter, well I'll work up to it. I think I'm in the learning /experimental/eating phase right now.
peace and chicken grease.