What's up from San Antonio

Glad to be here Joe. Lookin forward to seeing how everyone else is smoking and getting a few pointers from some experienced smokers. I've done my share of smoking meats in the past, but I don't think I ever payed quite enough attention to temps, woods, rubs, or any other techniques.

I guess I never gave too much thought to barbecuing any certain way until I tasted some of the best brisket I ever tasted in my life at a barbecue joint in Lockhart, Tx called Black's Barbecue. That's when I thought to myself "How can I make barbecue this delicious?"

I've been going about it all wrong. I had always basically got the smoker up to around 300 degrees or so and threw my meat seasoned with salt and pepper(which is what I still mostly use for all my cooking) in the pit and pulled it out when it looked about done. I mean it wasn't bad, but it wasn't near the texture or flavor of what I tasted at the bbq joint.

So I built myself a new smoker and started doing some reading and researching and discovered that there is alot more to barbecuing than I thought. And I came across this site. The ribs that I smoked for the first time after doing all this research were an indication of what is to come; what I'm capable of. Yes, they didn't come out quite how I wanted them to, but they were a whole lot better than before when I had no idea about this art of barbecuing. So now it starts; now I will start doing it right.

Now when it comes to grilling, I got this. I can grill like no other. Actually at my family get togethers I always get stuck manning the grill. Still open to suggestions on grilling, if there are any grilling threads on here, but I like my grill cooks.

Well I didn't mean to have such a long reply. I was just going to thank you for welcoming me to the forums.

Thanks,

DS

Thanks for the warm welcome.Love the Alamo. Pass by The Alamo every so often and even though I seen it hundreds of times it still amazes me every time I see it.

Hello Hoity,

I'm out in the New Braunfels area pretty often. It's not to far of drive from where I live. Technically, I live in Live Oak right off of I35 and 1604. Seeing that you like Mexican food I would suggest trying Thousand Oaks Café on...well Thousand Oaks Rd lol. Actually, I think they have another location on a different road. I know of a few other unknown spots in the side of town I grew up in but this place is close to where I live now and it's not too far off 35 and shouldn't be hard to find.

Oh man!!!! Mmmmmmmm bacon arghrghrghrghgrh it looks fantastic. Drooling over that Venison summer sausage. I love venison. I didn't have the opportunity or funds to go hunting last season and looks like I won't be able to this season. Bummer

I'll be sure to try to take many photos of my cooks. Happy smoking

LOL rabbithutch, That's what I tell everyone who wants to come visit me from out of state. Don't come in the summer! A friend of mine from California was trying to convince his wife to move down here to SA and made the mistake of visiting in the summer. I warned him! They just bought a house in California LOL.

Ah Hoity, Retama is where you'll most likely run into me. I'm there pretty often. I typically win $100 almost every time I go. I say almost cause I do have my bad nights there also.