Permission to come aboard?

Discussion in 'Roll Call' started by scoochdude, Jun 29, 2011.

  1. Hello to All,

    My name is Randy, I'm 45 years old.  I am the executive chef and president of The Plantation on Sunnybrook and Plantation Creations Catering and Events  located in the heart of the Blue Ridge Mountains, Roanoke, Virginia.

    I'm happy that I found this place.  My pedigree is less than impressive.  I've worked in the foodservice industry my whole life, studying under awesome chefs and hiring some pretty good ones too.  I've honed my craft mainly from "knuckleheads" like me (chefs that are passionate and talented but not formally educated). It has served me well, I've fed 2 U.S. Presidents, a Princess, 1 future President (Sarah Palin), countless other celebrities and politicians.  The sphincter factor is always higher with people who know good food and I like that kind of pressure.

    I've always loved smoked foods.  It is what probably got me into this career path. I am mainly self taught with an uncanny talent to make food taste great, but I love to learn and this place looks like it is chock full of knowledgeable knuckleheads.

    I roll with several pieces of equipment. I use a little Cookshack 150 in the restaurant that used to be my only smoker.  If I had big events I would run it 2 weeks straight but it never let me down.  I've recently purchased a custom trailer smoker from Apex Industrial Equipment here locally that is a beast.  They don't have a website but as soon as it is finished I will post pics. I also do a lot of big outdoor events and I have 2 six foot Magicater propane grills that jam.

    I'm looking forward to sharing knowledge with y'all.
  2. [​IMG] Can't wait to see some of your knucklehead concoctions. You will definitely learn stuff here. Great folks with a lot of talent.
  3. This place is great. It seems very friendly, I can't believe I stumbled upon it by accident.  Its what I've been looking for.
  4. shooter1

    shooter1 Smoking Fanatic

    Permission granted! Welcome aboard. Lookin forward to see some of your Q.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG] to SMF I am glad you joint us  
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

  8. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Sign up for Jeff's 5-Day eCourse.   Click Here

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

       Scoochdude,welcome to the Forum[​IMG]  It's good to have another Chef in the house. I too have come up through the ranks by OJT! LOve to smoke too,and have parties as often as I can(when the Wife lets me). I have a number of units I use and am always wanting more(as everyone else).

       Keep in touch and let us know what's happening[​IMG].

       As for equipment,my favorite is my Tejas2040CC:


         This is "Flo" , and she's been a wonderful Smoker. Parties are my favorite pastime and having BIG ones, well that's even better!

         Here's how I like to load her up:



       The more the merrier;sitting with a friend,drinking nice cold refreshments and getting smoke all over my clothes(the smell).

    Glad to m eet ya,and don't forget to...
  11. sunman76

    sunman76 Master of the Pit


    hello and wecome aboard!
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Randy, sounds like you'll fit in well here.

                   [​IMG]  to SMF

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