Hi from sunny Miami Florida

Discussion in 'Roll Call' started by triman22000, Jan 30, 2008.

  1. triman22000

    triman22000 Fire Starter

    Been on here for a while , lurking more then anything. Thought it was time I checked in. Been BBQing since I was 15 years old first job was a cook at a BBQ resturant here in Miami, Back then we cooked all on black jack oak. Since I moved on never stopped cooking BBQ. Lately really been trying to get into rubs and smoking got me a good smoker at Bass pro shop. So been doing some experimanting with rubs. Tried my first brisket a few weeks ago my wife really loved it realy tender and moist. Just here to learn more would love to get into competition someday. Nice to meet you all
  2. white cloud

    white cloud Master of the Pit OTBS Member

    Welcome, its a great place to learn and share
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome aboard John. This place is great.
  4. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Welcome John. I'm a relatively new smoker and I have learned so much from all the great people on this forum. Hope you enjoy it here as much a I have.

    Ken (from sunny Tampa)
  5. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the smf. Lots of good info here and great people.

  6. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Welcome from sunny Santa Rosa Beach! Glad to have you aboard. Sounds like you are off to a great exercise of the "habit." Let us hear from you often and again, welcome aboard.
  7. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF.
  8. kratzx4

    kratzx4 Smoking Fanatic

    Welcome to the SMF. Lost of good folks and vasts amounts of information
  9. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF and glad you joined in !!!
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome John! Glad to have you here. Don't forget, we need qview (pics). Keeps us drooling![​IMG] Keith
  11. crockadale

    crockadale Smoking Fanatic

    Welcome from just up 95 a few miles.
  12. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    John welcome to smf. Best of luck with all your soming endeavors!!!!!
  13. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to SMF!
  14. charles1056

    charles1056 Meat Mopper

    Welcome to the SMF, John.
  15. habaneroman

    habaneroman Fire Starter

    Lets see some pics of your Brisket!! Sounds awesome.... So where do we get this Black Jack Oak... sounds yummy!

  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    hello John, glad to see you're part of the SMF. Read around the forums and you'll find plenty of help to get around any problem.
  17. flash

    flash Smoking Guru OTBS Member

    I doubt from miami anyway [​IMG] Are there any trees other than Palms down there anymore?? [​IMG] Have not been down that way in a long time now. Welcome aboard though, from another Floridian.
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum John, glad to have you here.[​IMG]
  19. triman22000

    triman22000 Fire Starter

    so many responses here. The black jack oak was shipped in. But now I go to bass pro shop to get my chips have tried them all but have found out the mesquite has to strong a flavor for me so now I have been combining oak with apple and have had good results.
    I was reading about the 321 method kind backwards from what I have been doing for years I put the rub on it and wrap it in tin foil the night before and then start them off on the grill for 2 hours, After that I take them out and by then they are already real tender. Cook them the rest of the way on the smoker. My wife loves to have sauce on them so I finish them off with sauce. But we are going to a seafood festival in Chokoloskee this weekend and I am going to cook some ribs and maybe some pork. I will take some pics this time but will need some help to put them on here.

    thanks all John
  20. flash

    flash Smoking Guru OTBS Member

    There is a general consensus that most of the smoke taken into the meat is done during the early part of the smoke. Once the meat starts reaching the 140º internal area, less smoke is being taken into the interior of the meat, although surface will still accept smoke flavor. Of course, if it has enough smoke flavor the way you do it, then keep it up, that's the point. Getting good food for your taste is what it is all about.

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