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n/a
deleted
9492 Posts |
 Posted - 05/13/2008 : 06:58:00
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North Massapequa, huh.. ya still talk funny??? lol Welocme aboard.
Bob
BBQ Capital of the World, Lindenhurst,NY
FBA Member-KCBS Member-CBJ#9312
Research Analyst, Creepy Foil Division, Alquea Aluminium
Professor of Dazzology
PH.D- Lamb Brinology
CMDR: Arctic Avian Arial Armada.. born to bomb warm weather abodes
Denizen of the Big Spare Rib, formerly known as the Big Apple
Inventor/Distributor of the North of the Mason Dixon Line to South of the Mason Dixon Line Slow Talker, Slow Hearer, Translator
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Rib Fan
Starting Member
8 Posts |
Posted - 05/13/2008 : 10:19:25
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Great idea for thread.
Live in Whitby, Ontario Canada (just east of Toronto)
Manager Technical Sales
Been cooking since I was 7-8 yrs old.
37 yrs old in June.
Best thing about living up here in regards to BBQ is that 98% of people refer to BBQ as "grilling" What is so good about this you say? Well when I have them over to have REAL BBQ (slow, smoked etc.) I am a hero! Don't claim to be the best cook but compared to what the average person up here considers BBQ........ |
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Nate Dog
Starting Member
47 Posts |
Posted - 05/15/2008 : 06:00:22
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I'm from Piqua ( north of Dayton) Ohio. Lived here most my life except for the Florida panhandle and Texas while in the Air Force.
I currently do, messing around online trying to learn how to BBQ, got laid-off in february
I've been cooking since I was a kid, always have enjoyed it. Then last summer I attempted to make bbq ribs. I've been hooked ever since and just last week I brought home my Lang clone from Florida. Couldn't afford an original so my stepfather made me one and it turned out awesome! Made beef ribs and chicken on it so far and it to turned out awesome. Used cherry wood for the chicken and WOW!
I'm 32 and just now figured out what I need to be doing for a living. Hopefully it works out. |
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florida boy
Starting Member
41 Posts |
Posted - 05/21/2008 : 23:14:19
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Where are you from.
Ocala,FL
What do you do.
Computer Manager
How long have you been cooking?
Mainly on holidays for the last 7 yrs consistently
How old are you?
40+
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TxSmokeGuy
Starting Member
USA
44 Posts |
Posted - 05/27/2008 : 16:21:54
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Well, let's see...
I'm from a small town in Texas called Wylie - just NE of Dallas, and it hardly had 1000 people in it when I grew up there.
I work for a software company in Charleston SC as a Database Manager, but I have to tell you guys - I NEVER had Mustard BBQ sauce on my sandwiches until I moved here. What the hell is that all about??????
I've actually been cooking for about 30 years now. I had to help my grandparents in the kitchen ya know. I grew up with them, and certain things were expected - including making the Rue at an early age.
My age? I'm about two ribs short of 40.
I've lived in South Korea, Mexico, Africa, and an island off the coast of Alaska... and have learned and Bedazzled cooks everywhere I've been. Not so much because I'm a great cook, but because my grandparents taught me the basics real good.
It's something special to not only live somewhere, anywhere, but to introduce your style of food to the locals and actually fit in because of it. I can't tell you how good it makes you feel to use a Ghanaian BBQ pit and cook ribs for the locals. People who have never tasted BBQ at all - and to have them say that it's the best thing they ever tasted is more than enough to keep cooking. It may be even better than winning a competition, though I'd like to try one of those to.
Like I said, I'm in South Carolina now and I will never cross over to the dark side and use mustard on ribs or briskets... or anything else for that matter.
But if any of you are close by and want to trade recipes or know of something going on, I'd be happy to meet up and cook.
I've been working on a Texas BBQ sauce and brisket rub for about 2 years now and I tried it out on the locals here a few weeks ago... These Carolina raised folks want me to sell it in the store...!
Ya'll have good meat and good smoke, and may you never overcook the meat!
Travis
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douglaslizard
Member
USA
703 Posts |
Posted - 05/27/2008 : 16:47:47
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welcome aboard txin the time ive been here ive gotten great tips from a great bunch of guys and one great gal
blue and orange smoke:go gators |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 05/28/2008 : 17:08:28
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TXSMOKEGUY .. SORRY TO HEAR YOU HAVE MOVED FROM TEXAS .. HOPE YOU HAD OCCASION OR TWO TO HAVE BARBECUE WITH MY OLD FRIENDS AT NORTH MAIN BBQ IN EULESS, TX. HUBERT GREEN AND FAMILY HAVE BEEN MAKIN MY TASTE BUDS COME ALIVE FOR LONG TIME AND HIS BRISKET IS HARD TO MATCH ... MY VOTE FOR BEST BRISKET IN TEXAS MAYBE YOU CAN DO SAME FOR THE CAROLINIANS .. GREAT THING ABOUT QUE IS IF YOU LIKE IT, YOU CAN LEARN TO APPRECIATE IT IN ALL FORMS .. EXCEPT WRAPPING IN FOIL AND STEAMING ..  
love ya ...billy |
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Cactus1
Member
USA
1630 Posts |
Posted - 05/29/2008 : 07:17:03
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Like I said, I'm in South Carolina now and I will never cross over to the dark side and use mustard on ribs or briskets... or anything else for that matter.
I like some of that mustard sauce on my barbecue from time to time.
* IHP Cactus Farm & Sauce Shack *
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kdreger
Starting Member
USA
12 Posts |
Posted - 05/31/2008 : 18:32:05
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I am from Murietta California, just north of San Diego about 30 miles, and inland next to Temecula. Lived here for 5 years now.
What do you do? Lots of things, I have been looking effortlessly for a job in I/T for the last 5+ years after getting laid off from a large IBM shop because of lack of business....so far no luck. Worked as a PI for 4 years after that, and founded a non-profit company. Now working as the co-founder of the Border Patrol Auxiliary.
How long have I been cooking? We I am not a professional Cook, but it sure seems like it, I cook for our camp members 1-2 times each month, so that is about 20-50 people at a time. Food usually varies, from hamburgers to steaks, to noodles with sauce to what ever I think up.
How old am I- I am 61 years old now.
Anything else I would like to share? Only that I would really like some assistance in doing a Pit BBQ....
Ken Dreger
Camp Director
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dryrub
Starting Member
12 Posts |
Posted - 06/05/2008 : 22:02:48
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KDREGER,
Howdy and welcome. I mostly hang out on another forum but happened by and noticed you are from my neck of the woods and from my line of work. I am up here in Idyllwild and direct a camp as well. What exactly are you wanting to Q?
DPP FAT 50
WSM
ECB with gas conversion
Traeger
Weber Kettle |
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igotwood
Starting Member
USA
5 Posts |
Posted - 06/08/2008 : 11:03:00
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Hello all...
I'm new to the forums thanks to Oswego and Gatorgrillin'...
My name is Jay, 38ish years old and I live in Santa Rosa Beach Florida. Chef by trade, novice q-doer by choice. I have experience in real Texas-style smoking via Sam's BBQ in Killeen, Texas. I will certainly be lurking for a while, learning who and where everyone is and after that asking a ton of questions. I'm looking forward to meeting and learning from you all. Walt, it was a pleasure meeting you and I hope we can "work" together again someday soon. Thanks, I'm glad to be here. |
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Bob in Fla
Member
USA
2999 Posts |
Posted - 06/08/2008 : 12:07:21
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quote:
Originally posted by igotwood
Hello all...
I'm new to the forums thanks to Oswego and Gatorgrillin'...
Well, there goes any credibility that you might have had.
Welcome to the very best BBQ forum anywhere. You don't have to wait to get to know us. Ask whatever you feel the need to ask. If we can't answer, someone will make something up for you.
BOB
Raw Meat Should NOT Have an Ingredients List
Stump's GF 222 CM
Stump's Tailgater
Four (4) Kamados
WSM, Smokey Joe
Mini BGEany of which may or may not be Stoker controlledFBA CBJ and KCBS CBJ |
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oswego
Administrator
5814 Posts |
Posted - 06/08/2008 : 13:08:29
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quote:
Originally posted by igotwood
Hello all...
I'm new to the forums thanks to Oswego and Gatorgrillin'...
My name is Jay, 38ish years old and I live in Santa Rosa Beach Florida. Chef by trade, novice q-doer by choice. I have experience in real Texas-style smoking via Sam's BBQ in Killeen, Texas. I will certainly be lurking for a while, learning who and where everyone is and after that asking a ton of questions. I'm looking forward to meeting and learning from you all. Walt, it was a pleasure meeting you and I hope we can "work" together again someday soon. Thanks, I'm glad to be here.
Jay
Glad you discovered our little BBQ corner of the world . I really enjoyed hanging out with you and Jay(GatorGrillin) yesterday . I noticed that Gator's face was very red from leaning over that grill cookin those three hundred steaks. You on the other hand had enough sense to not lean over and just stick you arm in the inferno.
The offer is still extended to you to cook with me in the competition in Tallahassee Sept the 26th and 27th , I won't hold it against you that you know Gator
Walt
Moderator
Stumps Dealer
PORK AVE BBQ
STUMPS ELITE
Stumps Offset
FBA BOD
If it ain't fun don't do it |
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Florida Farmer
Member
Madagascar
4396 Posts |
Posted - 06/09/2008 : 08:23:09
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| Good to see you here Jay! I have heard allot about you...all good...except fot the company you keep! Two Jays...both Texicans...what's the world coming to!?? |
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gatorgrillin
Member
USA
2159 Posts |
Posted - 06/09/2008 : 14:23:43
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Man,this place is getting better and better everyday. See ya Friday Jay! I ordered the ribs today. 23 racks of baby backs,47 Chicken breast,57 leg quarters. I will bring the smoker and the meat over Friday in the AM. Is the smell of the smoke coming back to you yet?? Nothing like a good ol offset smoker on a June afternoon when its 100 degrees outside and the smoker is rolling along at 250. Now that is what we call FUN!!!
Gator
Lang 84D/Longhorn/1-WSM
Cookshack
One lazy Basset Hound
FBA Member/Judge
sales@thebusybeecafe.net
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GETTING TO KNOW YOU.....
