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Discussion in 'Roll Call' started by big nick, Jun 5, 2011.

  1. Hello fellow smokers! My name is Nick, I live in the heart of the "Wine Country" in Northern California. I am originally from South Florida, so I was introduced to good southern BBQ at a very young age.

    Since I have been out here, although where I live is one of the gourmet food capitals of the world, I have been tremendously disappointed in the BBQ I have come across -- so I decided to get a WSM and do it myself.

    I have done about 6 smokes so far, and have been extremely satisfied with the results. I do have a pretty extensive background in food: I started working for my moms catering company at a very young age, as well as a few apprenticeships in some of the nicer restaurants in the valley.

    [​IMG][​IMG]

    Above pictures are the results of my first smoker ever. I found it a bit smokey for my taste, but my friend was blown away by the flavor. I think it had to do with all the smoke i was breathing while tending to my first smoke, lol.

    [​IMG][​IMG]

    My first pork shoulder (I couldn't get a hold of a Boston Butt, so I had to use a Picnic.) This turned out really well -- I even made my own Memphis style BBQ that turned out better than I excepted. Only problem was I didn't have a meat thermometer... Ive just never had the need for one. Don't get me wrong, it turned out pretty well, but I feel I could have pulled it an hour sooner. According to a website I was reading it said 1 - 1 1/2 per pound, so I decided to pull it at 10 hours, which would  have been right in the middle of the 1 - 1/2 hours per pound (about 10 hours)

    [​IMG][​IMG]

    Beef ribs! These would've knocked your dick in the dirt. I used a modified 3-2-1 method (2-1 1/2-1) I should have left them in the foil longer, but they were outstanding. I used Kinders BBQ sauce this time, with my own dry rub blend.

    [​IMG][​IMG]

    And last but not least, this is what I made my mom for her birthday. Baby Backs on the left, St. Louis Style on the Right. I made my own sauce for this one.... I accidently cooked the sauce down a little too much, but it ended up making an awesome glaze.

    Let me know what you guys think. After reviews some of the other guys photos on this site, I realize I should have taken pictures of the smoke ring.

    -Nick.
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Look great Nick!!

    Welcome..

    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

    Then use the handy dandy search tool for specific interests!!

     The free E-Course is awesome too!!

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

          Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/forum/thread/94076/wsm-mods

    http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

    http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Everything looks real good from my house, Nick !!!!

    Thanks for the views,

    Bear
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Makes me want to lick the screen.
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Nick, Glad to have you with us.

    You'll make friends quick by introducing yourself with Qview. I know you won me over  [​IMG]
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    That all looks mighty tasty. Glad to see you are getting the smoker dialed in. 

    One of my favorite places to get chicken is right in your neighborhood. The Rutherford Grill in Napa. Their au jus is amazing.  i also like going to the Culinary Academy for their surprises.  
     
  7. michael ark

    michael ark Master of the Pit

    [​IMG][​IMG]
     
  8. Scarbelly: Try the french dip next time you're there... Its incredible.
     
  9. Thanks for the warm welcome guys [​IMG]
     
  10. hello Nick and welcome to the site!!!! I also live here in Sonoma county. I am new to smoking and the guys and gals here are AWESOME!!!!!!!! i look forward to more Q-view from you!!!!!!

    Burgi
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us! Your BBQ looks delicious!
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. 
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Thanks for your Qview          
     
  14. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, glad you found us!
     
  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Welcome to SMF, Glad to have you with us.


    This is the place to learn, lots of good info and helpful friendly Members.
     

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
     

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 
     

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
     


    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
     


    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
     

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