What's up Carnivores!

Discussion in 'Roll Call' started by hot-wurst, Jun 22, 2013.

  1. hot-wurst

    hot-wurst Newbie

    Hello, my name is Brandon and I'm a BBQ Addict........

    ......I have been BBQ'n for 10+ years!  I have done it all.....Smoked beef....pork.......chicken, even grilled using charcoal.......and I knew I hit rock bottom when I started using Propane to grill, just to get my fix!   LOL!

    All Joking aside, I'm from Texas and by the grace of the U.S. Navy I have been transplanted to Yokosuka Japan.  Due to my living arrangements here, I don't get to BBQ like I use to.  Well I don't get to BBQ at all, unless you call cooking on a propane grill BBQ'n, but I don't. 

    Prior to coming to Japan, I was stationed in Muskogee, Oklahoma as a Navy Recruiter.  I loved it there, and I plan on going back when I'm done with this gig.  While I was there, I was introduced to Vinison in various forms, hamburger, back strap and my favorite, Jalapeno Cheddar Summer Sausage.  Since leaving  Oklahoma, I have been trying to make the Summer Sausage, like I remembered it (using beef) and I'm pretty sure that I have it down.  So on to fresh sausage.  Growing up in Texas, I remember the all beef Hot Link, and thats were I am at now, playing around with making fresh sausage.  One thing that I have realized that I am missing, when it comes to makeing sausage is a SMOKER!  Its just something that I can't get right now, but I still have fun making a few different types of sausages and throwing them on the grill. 

    Thank God my addiction has not put me in debt or cost me my marriage!   [​IMG]
    Last edited: Jun 23, 2013
  2. Hello Brandon and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We will try to help you keep the errors to a minimum.  Have fun.  Good luck.  Keep Smokin!

  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, from Oklahoma!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

    Thank you for your service to our country!  [​IMG]

  4. geerock

    geerock Master of the Pit SMF Premier Member

    Hot wurst
    Welcome to the forum. It just came to me.......SMOKED SUSHI! Teach those Asians to bbq!
    As for returning to Oklahoma I can sure understand that. Just spent a couple weeks there and that's some true hard working American folk there. All the best to you.
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF member where you are located?

    Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Off site links are not allowed here at SMF.  http://www.smokingmeatforums.com/a/terms-of-service

    If you need any help roaming around the forums....just holler!  Happy to help out!  Thank you so very much for your Service! [​IMG]


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