New member - Skeeter 57

Discussion in 'Roll Call' started by skeeter57, Oct 16, 2014.

  1. skeeter57

    skeeter57 Newbie

    Sorry for the delay in signing-up since my initial inquiry. I don't go on my computer every day, too busy working in my vegetable garden and other outside chores. I'm a Marylander by birth, but a Texan by choice. I lived in Houston for 28 wonderful years (1966-1994) until my Texas wife passed away in 1992. Then I moved back to the Maryland area for family reasons. Living in Texas, there was never a need to do my own "Smoking or Barbecuing" cause we had a BBQ place on every other corner, seemed like. I was gifted an original "Smoke N' Pit charcoal smoker in 1974 before the company was bought by Baxter Brinkman. Then I was gifted a electric smoker from Redi-Smoke in 1990, but never used it. Then when I relocated to the Maryland area, you couldn't find good BBQ anywhere. BBQ to these people was "Sloppy Joes" on a bun. So I took out my Smokers and started a new food craze in these here parts. Family and friends couldn't believe what they had been missing and everyone had to have one. So I contacted Jim Jamison of Burkhead Mfg. at the time and bought a pallet load of his electric smokers and sold them at cost to family and friends.  I initially found SmokingMeatForums on Google, trying to find a recipe for "Smoked Sirloin". You may be familiar with a Texas Restaurant with the name of Texas Land and Cattle Company. I periodically get back to Texas whenever I can. On one business trip, I took a business associate to dinner there one evening and we had their house specialty, the Smoked Sirloin. My friend was trained as a chef in Bavaria, Germany. He said he has never had a steak that tasted that good. Now that's a testimonial coming from a European chef. I concur, although I prefer a good rib-eye, marinated with garlic powder, onion powder, season-all salt, pepper and Worchester sauce and prepared on a good charcoal grill. But I digress. So I found the recipe for the smoked sirloin on your "forum" and here I am. I haven't tried the recipe yet, but I will. Anyway, I'll try and become somewhat of a regular to your forum because all my friends and relatives are always looking for new recipes.       
  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.
  3. [​IMG]   Good morning and welcome to the forum, from a sunny East Texas. Lots of great people with tons of information on just about               everything.

  4. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.


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