The new guy

[johnnyrn]

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.

 

[bluewhisper]

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

 

[johnnyrn]

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!

 

[gary s]

  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

 

[masonman1345]