Hey! From The Bluegrass

Discussion in 'Roll Call' started by historic foodie, Oct 13, 2014.

  1. I'm Brook. Been lurking awhile, and this looks like may kind of site. Friend Wife and I are living historians, specializing in 18th century foodways. As such, we have a passion for all types of live-fire cooking. We have actually written and published two cookbooks about colonial era foodways.

    As to equipment: I use, variously, a complete 18th century outdoor kitchen; a Char-Griller with offset cooker; a Char-Broil 5-burner gas grill, an Olympia portable gas grill, a no-name tabletop charcoal grill, and anything else that will burn wood, charcoal, or gas.
     
  2. 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
     
  3. wipes123

    wipes123 Newbie

    Welcome Brook.
     
  4. wolfman1955

    wolfman1955 Master of the Pit

    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 to something you put on a plate to eat then someone here has probably done 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 there opinion on the subject.
     
  5. [​IMG]   Good afternoon and welcome to the forum, from a still rainy and cool East Texas. Lots of great people with tons of information on just about  everything.

               Gary
     

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