I am NOT Amish...but some of my neighbors are....

Discussion in 'Roll Call' started by lte241, Mar 26, 2015.

  1. Mornin' everyone....My name is John...and I am a smoker....Well.. I wouldnt call myself a smoker I have not touched a cigarette in over 2 years, How about a meat smoker...no that doesnt sound right. How about this, I love to place food items into my Master Built Pro Dual Fuel smoker and take them out a few hours later and enjoy the tasty goodness that i created!

    I live in what some consider the Amish mecca of the East Coast. Very new to smoking. Purchased my machine end of February and have used it for preparing dinner probably 2-3 times a week since I purchased it. I have utilized this very site more than any other as it seems to be the most friendly and the members have given me some great ideas for smoking of which I have used. One that I have  used and tweaked here and there  is the SoFlaQuer finishing sauce.. yeah.. I agree... it is BANGIN'!!! I am having a gathering in April and THAT stuff will be on the menu!!!

    As I smoke I get more familiar with my machine and its temperment.. each time I find it gets a little better. I do think Smoking is an art form that is learned over time.. after all... ALMOST anyone (my EX-Wife could barely make boxed mac&cheese)  can throw a hunk of meat on a grill fry it for a few minutes and dinner is served. I have found It takes a bit more patience and time to properly "cook" something in a smoker I think. lots of trial and error... I am about half trial and half error right now...but so far nothing has been so bad that it couldn't be eaten....OK.. i have wasted enough of your time for now...plus.. I have to go get more Apple wood chunks so I can start smoking my pork tenderloin I have been marinating in a Vac-bag since yesterday morning and have it done when the wife gets home... After all.. I have to make it look like i did something today...
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]   neighbor.

    Lets see some pics of your cook today.
     
  3. Post some pics

    Gary
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    John Welcome to SMF you will not find a better site to get info,help use the search bar and don't be afraid to ask a question. 
     
  5. sota d

    sota d Smoking Fanatic

    Welcome to the forum John. There are a lot of great people here always willing to help if you need it.
     
  6. rmmurray

    rmmurray Master of the Pit

    Welcome LTE241!
     
  7. Thank you for the welcome... the pork tenderloin I spoke of earlier is smokin right now.. along with a couple o potatoes... it will be close to see if they are done on time...however.. i did cut up some top round and put it in a vac bag with Haywire Haywoods mix for jerky... minus the liquid smoke... that will be dried starting tomorrow morning sometime in the Master built...going to spear them with toothpicks and hang them I think .. since I do have plenty of room... of course pics will be posted when the loin is done tonight.. and for the jerky tomorrow...I have spent hours in these forums so far and if i printed everything i want to try.. I would probably need another ream or two of paper
     
  8. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Welcome LTE! Sounds like you're well on your way to a new addiction! Be sure to share with your neighbors. Can the Amish eat something that was cooked on propane? Good thing you don't have an electric smoker! [​IMG]
     
  9. annnnd the finished Pork tender loin.... lots of fresh ground pepper .. a little heavy on the fresh mashed garlic..... nice flavor.. a hair on the drier side... maybe pull it out 10 min sooner next time...but yeah.. it is gone. The potatoes...I think next time I will NOT wrap them in foil. they had the slightest hint of smoke taste.. nothing to right home about... and the corn.. this was the finest frozen Giant brand 10 for $10 money could buy!

     
    gary s likes this.
  10. Now that's what I call a nice plate of food   Good Job  [​IMG]       [​IMG]

    Gary
     
  11. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     

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