BBQ fanatic in Terrell, TX...

Discussion in 'Roll Call' started by texassmoker, Jul 4, 2007.

  1. My name is Kelly Hanna and we live in Terrell, 30 miles east of Dallas. I was in the restaurant biz for many years, a few of those as a self taught chef in two four star houses.

    I left the business when I realized I no longer wanted to own one and started my own deckbuilding company. We build decks, pergolas and arbors in the eastern half of Dallas.

    One of my passions is outdoor cooking. I have three smokers on a deck just outside our kitchen and I try and cook at least once a week. I am not a pitmaster yet, I have a few things to master first....brisket & ribs being two of them.

    I have mastered smoking turkey, hamburgers, hot links, pork tenderloins, filet mignon and just about any fish you can buy. Among my friends, I am the one they always ask to cook [and I never refuse a BBQ].

    The last brisket I cooked [note that it was the second time I attempted it] was a little overdone/dry, hence the search that found this site. I am not really big on ribs, but the wife loves 'em so I want to learn as much as I can about both. I did forget to add a water pan last time to keep the brisket and ribs moist and I think that was the big mistake.

    I have my own rub and sauces that I use, but none are made from scratch due to time constraints. I do want to learn how to make both myself so that I have different ones for each occasion. Right now I have only a few that I whip up, mainly from store bought spices & sauces.

    So here I am to learn and hopefully contribute a bit here and there. Hope everyone has a great fourth and has time to BBQ. I am cooking for friends in Will's Point, TX tonite and then it's on to fireworks!!
  2. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF TexasSmoker. Glad to have you with us. Looking forward to seeing your posts.
  3. squeezy

    squeezy Master of the Pit OTBS Member

    ....and a hearty welcome from Canada to SMF!

    Your ribs and brisket will get better ... hang in there! [​IMG]
  4. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Welcome aboard. Look forward to you sharing your experience. Also look forward to seeing some Q-view.
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Welcome Kelly to SMF. You'll find lots of great information and helpful people here.
  6. triple b

    triple b Smoking Fanatic OTBS Member

    Welcome to SMF from another Canadian!
    You've come to the right place for lots of info.
    Just ask and someone will be around to answer.
    In the mean time look around and check out Jeff's free PDF files with lots of good info,also sign up for Jeff's free 5 day ecourse.(very helpful)
    Again,welcome aboard!

    By the way let us know what you're smokin' with.
    And post lots of pics too,food and equipment!
  7. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Welcome aboard!!! Sounds like you will be a great addition to the weath of knowledge here at SMF!!! Remeber to post pics and recipes.. We really like pics...[​IMG]
  8. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    I have been practicing for about a year now. Matter of fact I'm out smoking a rack of Spare Ribs this very minute. I have gotten really good @ smoking pork butts & ribs. Here in Shelby there are a lot of Cherry farms & I have found that Cherry wood is great to smoke with. I don't know if it wil help you but I will let you knowhow I do ribs.

    I have worked out my own rub based on my & my families tastes so you do your own. I have a Chargriller Pro barrel type smoker with a side firebox. I start with regular old charcoal to get things going. Because it has a lot of "bad" smoke when lighting I never ad any to keep the heat. To keep the heat I add Cowboy brand hardwood lump charcoal, for the smoke I use watersoaked Cherry logs. Another trick I learned is to Mop the ribs every hour, it keeps them moist. Usually in 6 or 7 hours I have some killer ribs.

    let me know if you try it & how they taste to you.

    John D.
  9. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    welcome to smf. be sure to sign up for the free 5 day e course. it sure helps a lot.
  10. stillcajun

    stillcajun Smoke Blower

    Welcome to the SMF from your neighbors just up the road. Hope your 4th will be great up in Wills Point.
  11. chris_harper

    chris_harper Master of the Pit OTBS Member

    welcome to SMF, from a fellow texan. there are several members real close to you here. maybe one of them can help you out in person.
  12. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF TexasSmoker!!!

Share This Page