Hello Brothers and Sisters!

Discussion in 'Roll Call' started by eccj, Jan 19, 2015.

  1. eccj

    eccj Newbie

    My name is Excel and I'm from the ATL! I started grilling last spring, and got into smoking in the summer. The growth and progression in my skill set has been nothing short of amazing!

    When we have family gatherings I now have grill duty! Lol! I've smoked turkeys, chickens, ribs, pork roasts, etc.

    I've even screwed up a Brisket! Lol (Heavy Mesquite smoked shoe leather!) Still have to figure that out! *whistles*

    I want to learn more about making my own sauces, rubs, and brines. I've been doctoring up commercial sauces with good results, but there's nothing like making your own!

    I enjoy reading, traveling, fishing, hunting, fine cigars, and Whiskey!
     
  2. frosty

    frosty Master of the Pit

      Here is Old School's basic sauce, he has used for generations.

    Stan's Texas Table Sauce

    64oz. -cheap ketchup

    2 cups - firmly packed Brown sugar

    1 cup - melted Butter (real)

    1/4 cup -Liquid Smoke (don't laugh or turn your nose up-yet)

    2tbls. -Worchestershire Sauce

    1/4 cup -Fresh Lemon

    Slowly melt Butter , Sugar ,Smoke , Worchestershire and Lemon Juice in a pan that will hold a gal.

    When liquids are blended, add Ketchup and mix well...best served ay room temp.

    Enjoy and tell me what you think...

    He is excellent, with a ton of skills.  It is a basic starting point, and then you could go wild!!!

    There is also Tulsa Jeff's recipes.  Also, tons of ideas in the search mechanism at the top of the forum page.

    Either way, good luck to you!!!

    Good luck
     
  3. wolfman1955

    wolfman1955 Master of the Pit

    Excel,
    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.

    Here is a link to a section of the forum you may find interesting: http://www.smokingmeatforums.com/f/123/sauces-rubs-amp-marinades

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

    Gary
     
  5. 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
     
  6. Post some pictures of your equipment  and if you need help on anything just ask

    gary
     
  7. eccj

    eccj Newbie

    Thanks for all the warm welcomes! I have a chargriller 2022 barrel smoker, and an old Weber kettle! 😉
     

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