Damn Yankee

Discussion in 'Roll Call' started by andersen, Jul 9, 2011.

  1. I relocated to Georgia from New Jersey bout 12 years ago. My first BBQ experience in the ATL was at Dusty's where I learned to love the pork. I had already discovered the joys of brisket while in Oklahoma City at a placed called Crockett's Smokehouse. Folks in New Jersey know nothing bout smoking meat (although I heard this was changing). BBQ in New Jersey is hamburgers and hot dogs on the grill.  My dad would occasionally boil some ribs and finish on the grill, smothering the last bit of life out of the ribs with bbq sauce. 

    Two years ago Santa bought me a smoker(electric ECB) for Christmas and I have been hooked since. 

    As i have been stalking these forums for the past two years I figured it was time to register and contribute. 

  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome to the SMF family!
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  4. just joined myself cooking rite now wish you the best
  5. Welcome form NC! Some of you Yankees are alright haha. Grilling out is not barbecue and you must be the first yankee to get the memo! Glad to have ya here.

  6. teeznuts

    teeznuts Master of the Pit

    welcome aboard!
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]   CA, glad to have you with us.
  10. venture

    venture Smoking Guru OTBS Member

    Welcome aboard.

    I had a dear and departed internet friend who was Cajun.  She told me there were two different things going on.  There were Yankees, and then there were Damn Yankees.  It was only when I was really giving her a hard time that she would call me a Damn Yankee.

    One of the best friends I never met.

    Good luck and good smoking.
  11. 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

    Sign up for Jeff's 5-Day eCourse.   Click Here

    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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

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

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

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