Greetings From Lake Tyler In East Texas

[scooter lee]

New to the Group - Live in East Texas on Lake Tyler with my wonderful wife Janice, of 29.5 years.  Together we make a winning team.  We call ourselves the Smokin' Flamingos BBQ Team, even though we don't actually compete.  She used to compete on a team with her brother and sister-in-law.  Her brother has won many competitions over the years - even some of the big ones...Memphis, KC, etc

In our team, she's the spice queen, head cook and keeper of all the secrets!  Me...I'm Fire Tender and Chief Bottle Washer, ya know clean-up guy!  Oh yeah - and the fetcher of anything that the Spice Queen needs... (can you say, "Yes, Dear...") ???

I've commented on the smoked fish forum...adding a food idea for Smoked Trout Pasta, and I've added some photos of our smoker and LP Grill.  They are located in my Photo Albums on my Profile, which I'm assuming will be available for viewing sometime in the near future.  I am curious if I'm supposed to post info on my community profile that informs everyone about me, why is it that I can only enter one sentence in each section of the profile?

Anyway, since I can't add all the info there, I guess I'll give you some here.  I am retired from the US Navy, serving 26 years as a Hospital Corpsman (Medic).  I served in hospitals and clinics, with aviation units, several overseas assignments.  I also served several tours with US Marines, one tour as a SERE (survival) Instructor and a tour as a Naval Special Warfare Combatant Craft Crewman.

I am a native Texan...fourth generation...and I love Texas and all the foods that come out of the "Great State and Former Republic" - especially BBQ.  My Fave is Brisket because it so versatile. You can eat it 'as-is' with slaw and/or potato salad and beans...then later you can shred it up and use in an omelet, scrambled with eggs and crushed tortilla chips (machaca), make tacos out of it, etc.  We've even made a sort of Hash out of it and added it to Green Chile Stews, etc.

Lookin' forward to sharing more info in the future.

Scooter Lee

Lake Tyler, Texas

 

[fpnmf]

Welcome!!

  Craig

 

[pineywoods]

Welcome to SMF glad you joined us. Have fun and happy smoking

 

[beer-b-q]

 

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 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...
16.  

 

[roller]

Welcome!!!

 

[Fife]

Welcome

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview

 

[tyotrain]

 

[SmokinAl]

Welcome to SMF!