How do, all

Discussion in 'Roll Call' started by moozoo, May 23, 2015.

  1. After lurking around here for years, I thought it was about time I join up to say hello and pass along my gratitude for all the generous tips and experiences that I've learned from (and stolen from!) over time.  Hope I can return the favor when I can.

    I've been BBQing for about 15 years now (live in St. Louis) and run an offset Horizon pit...what a workhorse.  Every time I think I "need" something bigger, I have to remind myself that I usually only cook for my wife and daughter and up to maybe 15 folks a few times a year.  That brings me back down to earth.

    For the last couple years, I've probably enjoyed smoking tri-tips the most (mainly due to time) but I still do my share of brisket, sausages, ribs, chicken and pork butts.  Tried smoking meatloaf for the first time a few months ago and I have some pheasants in the freezer that I need to make time for.  I experiment a ton and really enjoy falling down the stairs only to land on my feet.

    For me, there's nothing like the time spent with family and friends...not showing up just when dinner's served, but as it's being cooked.  BBQ affords us those special times.  So glad to have found a spot with folks who share that belief!  Talk to you soon.

  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    MOO, welcome to the BBQ ZOO here at SMF!  Glad you're finally out of the shadows and saying "HI!"  We love it when folks steal our recipes.  It is like they are enjoying our food.  So be sure to share some of yours if the mood hits. 

    Sounds like all that experience is something you can pass along to the new smokers who are filled with questions.  You share your thoughts in a great way and that is always appreciated.

    Have fun and I'm looking forward to seeing you around SMF!

  3. [​IMG]   Good evening and welcome to the forum, from a pretty nice day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. Thanks so much for the welcome, guys.  BBQ is a never-ending (and sometimes humbling) learning process, and SMF is a great "classroom".  Looking forward to our discussions!

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