Discussion in 'Roll Call' started by getsmoked, Dec 4, 2013.

  1. getsmoked

    getsmoked Newbie

    So I've been actively smoking for about 12 years. I typically stick to the tried and true fan favorite, pork ribs, beef ribs, brisket, pork butts, whole chickens, wings, turkey legs, turkey hotel breasts, salmon, shrimp, scallops, veggies for smoked salsa, sausages, jerky, sea salt, etc.

    I use a couple different Cookshack electric smokers (larger one at work, smaller one at home). The company I work for is opening a new market next year, and one of the major focuses will be on our smoked/BBQ line. I was happy to learn that about 90% of my recipes for rubs, sauces, sides, etc. passed a rigorous tasting before given the green light to proceed with my line (I call it "Get Smoked")!

    I have to say, after 25+ years in various aspects of the foodservice industry, my smoked/BBQ line is hands down the most fun I have. I love trying out new methods and working on recipes (my pork rub and BBQ sauce recipes alone took about ten years to perfect).
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Welcome to SMF!
  3. getsmoked

    getsmoked Newbie

    Thanks Woodcutter!
  4. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  5. getsmoked

    getsmoked Newbie

    Thanks! And a big hello from Massachussetts! Home of my New England Bah-B-Que!!

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