The new guy

Discussion in 'Roll Call' started by johnnyrn, Mar 10, 2015.

  1. I've been smoking meat for around 20 years now. My first love is the pig, but if it's made of protein, I've probably smoked it. I started out with a Brinkmann barrel smoker, but around 10 years ago I lucked into an Alto Sham restaurant smoker. Lately, I've been making quite a bit of charcuterie and have sausages and whole muscles hanging all over the house. Since I've got a great supply of fresh, cheap seafood (my brother in law does QA for a big distributor) I've been on a big seafood kick as well and am always looking for new recipes and ideas.
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Sounds like you're having a lot of fun.
     
  3. Thanks, BlueWhisper.

    I really am having a blast. The biggest problem I have tends to be too much meat flying round the house. contrary to what I believed, there is a limit to the amount of smoked and cured food one person can eat. I've been aching to going, but since I can only get brisket points if I buy an entire packer I've got to wait for an event worthy of 12 pounds of meat. I know,I know, first world problems. Anyhow, thank you for the welcome!
     
  4. [​IMG]   Good afternoon and welcome to the forum, from a soggy and drying out day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
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