Hi!

[twissty]

I wandered onto this site when i saw it mentioned in another forum.

I've been dabbling in smoking meat and making sausages for quite a while.
My collection of equipment includes a weber silver,a smoky joe, a masterbuilt electric smoker.
oh.. and a Stok Quattro gas grill, which is the crappiest excuse for a cooking appliance ever made. It was a gift.

Right now I have a couple of beef round roasts brining in the beer 'fridge to become corned beef-ish and then probably pastrami-fied.

My current favorite sausage to make is a an adaptation of Rytek Kutas' smoked polish sausage, with chunks of ham in it and stuffed into a 3" casing and lightly smoked.

My favorite way to do ribs are to dry- sugar cure them like bacon for three days, then low in the smoker to 152 degrees, and finish them quickly on the grill.

I'm looking forward to seeing what I can learn here!

 

[BigBobBQ]

Welcome to the Brethren!! There is a wealth of knowledge and experience amung the members. If you have a BBQ or cooking related obsession or hobby this is the place to be. Sit back, soak up the knowledge and jump in there and be sure to share yours as well. If you can't find or get an answer to the question here then there is probably not an answer available.

 

[Titch]

Welcome to the forum from down here in Victoria.
Nice friendly bunch here that are very sharing with information.
Enjoy your time here, I sure have

 

[IamMadMan]

Welcome to the forum twissty, glad to have you join us and hopefully take part in the other forums.

We don't have a lot of rules here other than spam and advertising are not permitted, the rest is just common sense, courtesy, and mutual respect for one another.

You'll find a great group of people here with a willingness to help and guide you, regardless of of how simple or how complicated you think your question may be. You'll also find that there are many ways to achieve great food, there is no single "cookie cutter" method as some have been conditioned to think. You'll just have to try a few different methods and soon you'll master the way that works best for you.

We'll be here to guide you and answer your questions as you begin your journey into smoking and BBQ. Pretty soon you'll go from asking questions to posting pictures of your progress, and we will all share in your experience as true Brethren.


We have many different forums here.... Below are just a few of them.

For discussion on BBQ/Smoking related topics, we have the "Q-Talk" Forum. This is a good starting point for all new Brethren.

For those who are interested in competing, We have a "Competition BBQ" forum.

We also have a "Catering, Food Handling and Awareness" and "Catering, Vending and Cooking For The Masses".


For general non BBQ related talk we also have "The Wood Pile" forum.


I hope to see you in the "Q-Talk" forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.

If you can't find the topic you need help with, or have questions about a specific topic, just start a new thread in the related forum.

There are many members with years of experience that are willing to answer your questions and share their knowledge to guide you in the right direction. Collectively there is a wealth of experience and knowledge among the membership, including you. Don't be afraid to jump in there and share your knowledge and your experiences as well.

 

[bluetang]

Welcome, come on in, take your shoes off and sit a spell.

 

[toymaster]

Welcome to The Brethren from New York