Fresh Meat

Discussion in 'Roll Call' started by mikewoods, Mar 3, 2015.

  1. mikewoods

    mikewoods Fire Starter

    Hey guys,

    First, I want to thank you for all the information I've been able to gather using this site. It has been a wealth of knowledge in regards to equipment, food science and recipes. So, "Thanks!"

    I'm a semi- beginner BBQer. I have an electric (GASP) Masterbuilt vertical smoker, a natural gas Weber Silver and a 22" Weber kettle.  They've served me well for the time, but I am going to purchase a vertical offset unit in the near future. I've done my research and have a few models that are frontrunners.  I'm playing the cost/benefit game so I still haven't made up my mind.

    I'm a husband, father, weekend warrior endurance athlete and self-proclaimed, "Cereal Eater Extraordinaire".  If you have less than 7 minutes, watch me demolish a box of Frosted Mini Wheats... 

    Things I've Smoked:

    Whole Turkey for Thanksgiving

    Pork Shoulder- For my Oldest Son's birthday party

    Pork Loin- glazed with Apple/Bourbon sauce

    Short Ribs- KC Style

    Country Ribs- Michigan Style

    Salmon

    Other random unmentionables... Hey, it was college...

    That's my story. Thanks for having me.

    Wet brining some pork


    My $99 smoker


    My favorite pork rub


    Salmon and a small pork loin


    Sliced


    Pork loin (and a buddies home brew)

     
  2. wolfman1955

    wolfman1955 Master of the Pit

    mikewoods,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
    Wolf
     
  3. [​IMG]   Good afternoon and welcome to the forum, from a warm and damp day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. Welcome to the forum and dang that's alot of cereal!
     
  5. Smoked Cereal   Now that would be different !

    Gary
     
  6. sota d

    sota d Smoking Fanatic

    Welcome to the forum! Best BBQ site anywhere! Lots of nice folks here who love to help. Happy smokin', David.
     
  7. mikewoods

    mikewoods Fire Starter

    Thanks Guys!  Doing a Texas-style brisket this weekend. I'll be sure to document the smoke.
     
  8. mikewoods

    mikewoods Fire Starter

  9. Glad I could help,  

    Gary
     
  10. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  11. mikewoods

    mikewoods Fire Starter

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