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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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Jerod Broussard, here

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9676
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    Jerod Broussard, here

    Jerod Broussard comments moderator checking in....

    ~~I am from southwest Louisiana. Grew up near the Duck Capital of America, Gueydan, La. Stuttgart, Arkansas is the Duck Capital of the World, if anyone needs that clarification. The dot on the map I grew up on is Riceville, La., and I just happened to grow up on a rice farm, in Riceville, La. Go figure. My dad barbequed just about everything; sheep, deer, beef, chicken, pork, etc….

    I loved feeding and messing with my grandfather’s animals (especially the cattle) so much, I went on to get a degree in Animal Science from McNeese State University in Lake Charles, La. I waited on tables for 4 years and 8 months in two different restaurants to get through college, and a little beyond.
    I’ve been in east Texas since 2001, the town of Center since 2003. I’ve been employed by the USDA Food Safety and Inspection Service since 2002.

    Luckily I found amazingribs.com before my cheap offset cooled off from the first cook. I was cooking with mesquite chunks soaked in water, immediately before being thrown into the firebox. Looking back I can’t tell if I was trying to start a fire or put one out. My poor heat indicator on the lid kept getting pegged back and forth. I think it just settled in the middle and quit. Unsurprisingly the meatloaf had the best bark I have ever seen. 500 degree temperatures will do that. Sad thing is, I figured I might not being doing things right based on the cost of the wood chunks for this one cook. I figured there had to a better way than spending $30+ on fuel for just one cook. My cheap offset has been modified to a reverse flow and gas. My main go to cooker is the Pit Barrel Cooker.

    I enjoy hunting, most the time. I’ve been bowhunting since 1993. I grew up hunting ducks, however, once I started hunting deer in high school, I forgot about the ducks. Between the wild hogs and the deer here in east Texas, I have all the hunting opportunities I need. I just recently built a homemade paper tuner out of 3/4" PVC pipe, and tuned up my new rest on my bow. You shoot through paper, and let the tear in the paper made by the arrow tell you which way the arrow rest needs to be adjusted, if any. Took two shots to get the perfect hole. I worked in an archery shop for 6 years, been working on my own bows and arrows for about 10 years.
    Last edited by Jerod Broussard; June 20, 2014, 08:25 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9676
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    cleaning up a bit....
    Last edited by Jerod Broussard; August 3, 2014, 03:00 PM.

    Comment

    • SaskatoonBusche
      Former Member
      • Aug 2014
      • 31
      • Saskatoon, Saskatchewan, Canada

      #3
      I like your story. How much wild hog/boar do you cook? I'm not a hunter (love to fish), but I guess we have our fair share of wild boar in certain parts of the province and I could probably get my hands on some. My brother-in-law and some of my friends like to hunt, so once in a while we get some deer, elk or moose. I cooked up an elk roast (forget the cut) and used the big bad beef rub. just used the oven in the house though. It was still tasty, but I want another chance so I can use my smoker. If you ever want to come hunting up here, let me know.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9676
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #4
        Been a year or so since I got one to eat. I shot two last year but they were both 200-210 and stunk the high heaven.

        If I can get one under 150 or a sow that is not in heat, we are good to go.

        I BBQ'd some a couple years ago. Just cut some pieces off the hindquarters. Marinated in BBQ sauce and Italian dressing. Wife still talks about that stuff.

        I should go this Saturday morning since I know I will be working next Saturday. I really want to try hanging a hindquarter in the Pit Barrel.

        If you ever want to come hunting up here, let me know.
        Chrud, where were you 4 years ago???!!!

        When I was still single.....



        Thanks for the invite.

        Last edited by Jerod Broussard; August 14, 2014, 04:38 PM.

        Comment

        • mackdaddy
          Former Member
          • Jul 2015
          • 264
          • Greencastle, PA

          #5
          Thank you for your expertise and wit. I appreciate all the comments, suggestions and information you have given me this past month, even the stupid questions. Thank You.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            I've yet to see one stupid question. Must be my glasses.

            Glad to help....funnest part of the gig.
        • fzxdoc
          Founding Member
          • Jul 2014
          • 5016
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #6
          Ditto that, for me as well. I've been picking Jerod's brain here (started before The Pit came into being) for 16 months! What an inspiration you are, Jerod Broussard , especially when I smoke briskets. I still remember the burned-out PBC footprint in the grass in the yard at your former house. That photo still makes me grin, because I wondered how you justified that yard boo-boo to your wife.

          Kathryn

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Good to know Jerod! I'd hated to think that the PBC had landed you in the doghouse. After all you've got a lot of briskets to cook!

            K.
            Jerod Broussard

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            hahahaha

          • mackdaddy
            mackdaddy commented
            Editing a comment
            Rats, I thought that of Jerod's was going to be a bobo that was bigger than mine. First time I used a charcoal starter I sat it on the floor of my wood deck and wondered why the deck was smoking. The round burnt spot is still there. Where's the pic? Would love to see it.
            Last edited by mackdaddy; August 4, 2015, 05:25 PM. Reason: Added things

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        Meat-Up in Memphis 2021

        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
        Click here for details. (https://amazingribs.com/memphis)
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        See less
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