Hello BBQ Brethren and Sisteren (is that a word?)
I'm Jay and I had no idea until today that this club existed. Never noticed it before. Amazingrib.com has been my go to starting point for creating amazing food for many years now. I love cooking for family and friends and especially enjoy outdoor cooking big pot dishes and Que. Currently have about 5 lbs of fresh tuna and salmon marinating in the fridge to smoke tomorrow.
I grew up in South East Texas cajun country hunting, fishing and have fond memories of our family and friends having big get togethers for every occasions, and I think they even made up some occasions just to get together. There was always good food, good music and good times. Fishfrys, BBQs, crawfish boils, homemade sausages and boudins, gumbos, creoles, jambalayas where the norm. If it walked, swam or flew and was legal to take and if my grandma could get it in a pot or my grandpa, dad and uncles could get it in a pit or over a fire we cooked. There was no such thing as a "picky eater" in my family either. Everything we cooked we ate. I never thought twice about eating squirrel, frog legs, raccoon or turtle. If never occurred to me that eating those animals would be considered "gross" to some until I left home for the Army. I smoked my first turkey and learned to cook my first gumbo under the watchful eye of my mawmaw Belle (stir Sha!, stir!, don't burn the rue) she would say, all before the age of 10. Looking back those were really good, simple times.
Fast forward 30 years, while I'm no expert, I have learned to cook some pretty decent Que. My first pit was one of those cheap round charcoal smokers that you would burn your hand every time trying to add additional charcoal an wood through the tiny side door. You know the one you had to "crown" the ribs to get more than two on if you didn't have a rib rack. I learn quite a few tricks to modify that "rig" so that I could maximize it's cooking surface, cook longer and not burn my hand.
I graduated to a self-built UDS, then to a Traeger (pellets and low humidity living by the beach not a good combo) and now I have a double Egg setup. I love the eggs, simply because of the versatility of it and because I get to play with fire again
But I'll tell you of all the pits I've had and others I have cooked on it is hard to beat the Que that was created in that drum smoker. I still have it and another one that I build for my buddy. We've been talking about cleaning them up (outside only of course) and building a cart to carry them around as a double-barrel setup.
Funny that's what actually brought me to this site today and how I found you guys. So if you have a good DIY design on a double Ugly Drum Barrel setup and wouldn't mind sharing. I would love to hear about it.
That's enough rambling about myself. Can't wait to meet and hear from all of you.
Keep your smoke blue and your eyes on the temps! I'm going to refresh my drink and find something to throw on the grill tonight.
Jay
I'm Jay and I had no idea until today that this club existed. Never noticed it before. Amazingrib.com has been my go to starting point for creating amazing food for many years now. I love cooking for family and friends and especially enjoy outdoor cooking big pot dishes and Que. Currently have about 5 lbs of fresh tuna and salmon marinating in the fridge to smoke tomorrow.
I grew up in South East Texas cajun country hunting, fishing and have fond memories of our family and friends having big get togethers for every occasions, and I think they even made up some occasions just to get together. There was always good food, good music and good times. Fishfrys, BBQs, crawfish boils, homemade sausages and boudins, gumbos, creoles, jambalayas where the norm. If it walked, swam or flew and was legal to take and if my grandma could get it in a pot or my grandpa, dad and uncles could get it in a pit or over a fire we cooked. There was no such thing as a "picky eater" in my family either. Everything we cooked we ate. I never thought twice about eating squirrel, frog legs, raccoon or turtle. If never occurred to me that eating those animals would be considered "gross" to some until I left home for the Army. I smoked my first turkey and learned to cook my first gumbo under the watchful eye of my mawmaw Belle (stir Sha!, stir!, don't burn the rue) she would say, all before the age of 10. Looking back those were really good, simple times.
Fast forward 30 years, while I'm no expert, I have learned to cook some pretty decent Que. My first pit was one of those cheap round charcoal smokers that you would burn your hand every time trying to add additional charcoal an wood through the tiny side door. You know the one you had to "crown" the ribs to get more than two on if you didn't have a rib rack. I learn quite a few tricks to modify that "rig" so that I could maximize it's cooking surface, cook longer and not burn my hand.
I graduated to a self-built UDS, then to a Traeger (pellets and low humidity living by the beach not a good combo) and now I have a double Egg setup. I love the eggs, simply because of the versatility of it and because I get to play with fire again
But I'll tell you of all the pits I've had and others I have cooked on it is hard to beat the Que that was created in that drum smoker. I still have it and another one that I build for my buddy. We've been talking about cleaning them up (outside only of course) and building a cart to carry them around as a double-barrel setup.Funny that's what actually brought me to this site today and how I found you guys. So if you have a good DIY design on a double Ugly Drum Barrel setup and wouldn't mind sharing. I would love to hear about it.
That's enough rambling about myself. Can't wait to meet and hear from all of you.
Keep your smoke blue and your eyes on the temps! I'm going to refresh my drink and find something to throw on the grill tonight.
Jay
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