AZ Barbeque.com
BBQ Related Topics => Welcome, Please Introduce Yourself => Topic started by: Atlas on December 07, 2010, 07:34:05 pm
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I've lived in Arizona since '66, been cooking on charcoal grills all my life and calling it barbecue. Then I got the best fathers day present ever, a Brinkman vertical water smoker, or "ECB". Since June I have smoked over 80 lbs of pork shoulder, 4 rack of pork ribs, several chickens, 1 sirloin tip roast, 1 beef brisket, the Thanksgiving Turkey, a ton of ABT's and a few stuffed mushrooms. Been making my own sauces too, now I know what barbecue really is. Plans are to build my own pit and permanently install it next to my charcoal grill island. So far, the beef has been disappointing but the pork and fowl has all turned out fabulous!
Jim Brill
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Nice Jim, it appears that the bug has bit.It only gets worse from here.
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Welcome and you too will be going through the 12 steps for bbq smokers like the rest of us... :D You find the greatest bbq people in on this site that will be willing to help with any questions you may have. If not personal message me and I will try to help if I can.
Good luck and remember the first step in knowing you have a problem. Hi James, my name is Rod and I am addicted to bbq. LOL
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Hey James, Welcome to the club/site, great to have you here.
We do have lots of great BBQers on here with lots of great BBQ Discussions, so jump on in and enjoy. Before you know it, you will be at 1000 posts and wonder where the time went.
Look forward to seeing you posts and hopefully meeting you soon out at some of our great upcoming events.
We do have our Annual Charity Holiday Party & Awards Banquet this Saturday. If you only attend one event a year, this is the one to come to. You can find info on it by visiting http://www.azbarbeque.com/forums/6th-annual-azbarbeque-holiday-party/
Once again, WELCOME!!
Mike
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Welcome to the club James glad you found us. Man that is one nice looking bird ya got there for sure.
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Welcome James, great to have you here.
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Welcome JIM, what wood/charcoal did you use on that great looking bird?
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Nice looking turkey. I love it smoked...unfortunately, the women in my family don't appreciate my smoked foods. They were here in the first experimental days, when I thought I needed to use an entire tree...I read somewhere the best advice one person got was "try to undersmoke your food"...
Welcome aboard, and I hope you enjoy our little club!
Dave
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Very Nice looking bird James, keep posting we love photos here.
When you start building your new pit you will need to keep us update on it with a lot of post and photos.
Trailhound
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Welcome James, Glad to meet you. Enjoy the site
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Welcome JIM, what wood/charcoal did you use on that great looking bird?
Just regular Kingford briquettes, and a about a cup of applewood chips. Rubbed under the skin with an olive oil/shallots/portabello combination and lightly sprinkled my standard pork rub on the outside of the skin. 12 lb bird was done in about 4-1/2 hours, then I wrapped in foil and let it rest for about an hour. I normally cook my turkey on a rotisserie over charcoal, but this was actually quicker and much better tasting. Plus I didn't have to balance the dang thing!