Hey y'all,
I joined Pitmasters back at the end of May 2015, but just getting around to my "homework assignment". I'm retired and don't get in a hurry anymore, or wear a watch, so low and slow is REALLY a perfect hobby! I'm originally from Houston Texas, not Houston Minnesota (although I hunt turkey there now). I also lived in Louisiana (mom is from New Orleans), Germany, and Georgia for short stints growing up (yup a military brat), then settled in and around Houston after high school. I seemed to never have the time to dedicate a serious effort to study the art of BBQ in years past, besides I could just get it form one the many places (and they're GOOD) within driving distance of my home (ie. Houston/Austin). Now I have no excuses but a better reason. After retirement, I've extended the time spent in Minnesota, and one of the things that we missed was GOOD TEXAS style BBQ and fix'ns up here. We tried a few places, more than once sometimes, and then..."light bulb". I had built a smoker in my younger days (used to do a lot of welding), never reached the level of the old timers though, and after just used gassers for steaks, burgers etc. In May this year I purchased a Weber Smokey Mountain at a local Ace hardware store. Shortly thereafter...found, researched (a lot) and joined, to support this great resourse/effort of Meathead & staff! So far the results on seven "packers" (pime from Costco), some links, baby back and St Louis ribs now and then, have been excellent because of the tip/tricks/techniques from this site and the authors.
My goal is to have a good offset/stick burner in the future, but I'm cutting my teeth on verticals for now. I just ordered a Pit Barrel Cooker for an event in Houston in a couple of weeks (WSM is going too).
Thanks in advance to Jerod, Kathryn and all the others who will inevitably help with the PBC learning curve. Just took a break from reading PBC archive to get this completed...before I start smoking something again!
I joined Pitmasters back at the end of May 2015, but just getting around to my "homework assignment". I'm retired and don't get in a hurry anymore, or wear a watch, so low and slow is REALLY a perfect hobby! I'm originally from Houston Texas, not Houston Minnesota (although I hunt turkey there now). I also lived in Louisiana (mom is from New Orleans), Germany, and Georgia for short stints growing up (yup a military brat), then settled in and around Houston after high school. I seemed to never have the time to dedicate a serious effort to study the art of BBQ in years past, besides I could just get it form one the many places (and they're GOOD) within driving distance of my home (ie. Houston/Austin). Now I have no excuses but a better reason. After retirement, I've extended the time spent in Minnesota, and one of the things that we missed was GOOD TEXAS style BBQ and fix'ns up here. We tried a few places, more than once sometimes, and then..."light bulb". I had built a smoker in my younger days (used to do a lot of welding), never reached the level of the old timers though, and after just used gassers for steaks, burgers etc. In May this year I purchased a Weber Smokey Mountain at a local Ace hardware store. Shortly thereafter...found, researched (a lot) and joined, to support this great resourse/effort of Meathead & staff! So far the results on seven "packers" (pime from Costco), some links, baby back and St Louis ribs now and then, have been excellent because of the tip/tricks/techniques from this site and the authors.
My goal is to have a good offset/stick burner in the future, but I'm cutting my teeth on verticals for now. I just ordered a Pit Barrel Cooker for an event in Houston in a couple of weeks (WSM is going too).
Thanks in advance to Jerod, Kathryn and all the others who will inevitably help with the PBC learning curve. Just took a break from reading PBC archive to get this completed...before I start smoking something again!
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