- Jul 15, 2007
- 781
- 14
Hi, my name is Ray. I am not new to Jeff's forums and newsletter, but it has been almost two years since posting in here and i thought I would reintro myself.
I have been smoking meats for about 20 years now and consider myself as pretty knowledgeable. I would never claim to be a pit expert though, as I believe I will always have new stuff to learn.
I make my own sauces, mops and rubs. Occassionaly, I'll use a store bought rub as a measure to see where my rubs stand. Sometimes the price is tantalizingly low as in a sale or clearance and I'll buy and use it then too.
I own 2 Brinkman smokers, both Smoke'n pits, however one is from the 90's. The steel gauge is like 3 times thicker then the ones they make today. I would never part with it, as it has churned out great Q for almost 20 years. It has never been painted or had parts replaced! It is showing some wear and needs some TLC.
My best recipe is pulled pork. I am the one the neighbors come to when we have cookouts. I have had to start asking for donations because it is requested so much and it gets expensive to feed 30-40 people. I mix it with my own finishing sauce and then provide 3-4 BBQ sauces people can pour over it.
I have NEVER done a brisket or a fatty, but I will change that and provide a qview here.
I just did recently start a blog on outdoor cooking and would appreciate it if you fine folks would check it out. (link is in my sig) Let me know what i am doing wrong or right or just provide an idea for an article. I don't do a lot of recipes, as there are lots of blogs that do that. I try to focus on tips, techniques and gadgets.
Thanks for reading and keep smokin!!
I have been smoking meats for about 20 years now and consider myself as pretty knowledgeable. I would never claim to be a pit expert though, as I believe I will always have new stuff to learn.
I make my own sauces, mops and rubs. Occassionaly, I'll use a store bought rub as a measure to see where my rubs stand. Sometimes the price is tantalizingly low as in a sale or clearance and I'll buy and use it then too.
I own 2 Brinkman smokers, both Smoke'n pits, however one is from the 90's. The steel gauge is like 3 times thicker then the ones they make today. I would never part with it, as it has churned out great Q for almost 20 years. It has never been painted or had parts replaced! It is showing some wear and needs some TLC.
My best recipe is pulled pork. I am the one the neighbors come to when we have cookouts. I have had to start asking for donations because it is requested so much and it gets expensive to feed 30-40 people. I mix it with my own finishing sauce and then provide 3-4 BBQ sauces people can pour over it.
I have NEVER done a brisket or a fatty, but I will change that and provide a qview here.
I just did recently start a blog on outdoor cooking and would appreciate it if you fine folks would check it out. (link is in my sig) Let me know what i am doing wrong or right or just provide an idea for an article. I don't do a lot of recipes, as there are lots of blogs that do that. I try to focus on tips, techniques and gadgets.
Thanks for reading and keep smokin!!
