Hello fellow Q-lovers!
Been out to the site many times, but it was the depth of info in the Texas Crutch article that convinced me to finally join. I love learning the science behind the art of BBQ. I've been using the crutch on my butts for several years, but without the finishing touch on the bark. Just used this technique yesterday with great results....thanks for that!
I've been smoking for about 25 years (mostly on WSM; more BGE lately), but generally don't venture out of the pork realm. Certainly not for lack of interest, mostly lack of time. It was only a month ago that I smoked my first salmon filet (dry-brined) on my BGE that was easy and delicious. I love cooking for big crowds of friends and family where kids and adults alike come back for 2nds and 3rds.
The last couple of years I've attended the Memphis in May BBQ competition and realized just how serious the pro circuit is. (I have no desire to compete). I learned quite a bit my first time (2014), especially how friendly BBQ folks are and how everyone loves to trade stories and techniques. Probably not in the cards to make it back this year, though. Really going to miss Gary's (Ubon's) smoked prime rib sandwiches....a real treat from one of the nicest BBQ families I've met.
Looking forward to the warmer months and trying another brisket....been a long time for that. (Is it just me or can you now get a halfway decent steak for the price of a brisket? Geez....) Also thinking of upgrading my thermometer and found the equipment reviews out here extremely informative and helpful. I even went as far as sending an email to ThermoWorks tonight asking if they had a ThermaQ with a remote monitor in the works....can't hurt to ask
Been out to the site many times, but it was the depth of info in the Texas Crutch article that convinced me to finally join. I love learning the science behind the art of BBQ. I've been using the crutch on my butts for several years, but without the finishing touch on the bark. Just used this technique yesterday with great results....thanks for that!
I've been smoking for about 25 years (mostly on WSM; more BGE lately), but generally don't venture out of the pork realm. Certainly not for lack of interest, mostly lack of time. It was only a month ago that I smoked my first salmon filet (dry-brined) on my BGE that was easy and delicious. I love cooking for big crowds of friends and family where kids and adults alike come back for 2nds and 3rds.
The last couple of years I've attended the Memphis in May BBQ competition and realized just how serious the pro circuit is. (I have no desire to compete). I learned quite a bit my first time (2014), especially how friendly BBQ folks are and how everyone loves to trade stories and techniques. Probably not in the cards to make it back this year, though. Really going to miss Gary's (Ubon's) smoked prime rib sandwiches....a real treat from one of the nicest BBQ families I've met.
Looking forward to the warmer months and trying another brisket....been a long time for that. (Is it just me or can you now get a halfway decent steak for the price of a brisket? Geez....) Also thinking of upgrading my thermometer and found the equipment reviews out here extremely informative and helpful. I even went as far as sending an email to ThermoWorks tonight asking if they had a ThermaQ with a remote monitor in the works....can't hurt to ask
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