Incoming from Central Cali

Discussion in 'Roll Call' started by backyardsmokin, Jun 2, 2011.

  1. Hello All,

    First all I would like to thank everyone on this forum.  I have been watching and learning for awhile and did a brisket on my Brinkmann gas grill a few months ago.  Now I have moved on, and I am getting ready to start smoking using wood and charcoal.  I purchased a CB Outlaw and a SFB, did a few mods, read the e-course and now I am ready to start smoking. 

    Anyone from my area know of a good butcher to get fresh meat from?

    Thanks and I am looking for many years of good/useful threads.

  2. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Welcome Troy, 

    Norcal neighbor here, Don't know of any good butchers down your way but if you are ever up towards Sacramento I know a few,

    I buy most of my meat on sale at local supper market or at cash and carry. I use my local butcher for specialty items I can't get at supper markets. I buy my bellies, and my casing cure form my butcher. I have built a great relationship with him. Every so often I will pay his higher price for meat if i cam cooking for a small group.

    Take care and welcome

  3. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]  to SMF Troy, these guys(gals) will tell you everything you need to know.

    Just ask your question and you'll get more than enough info to pull off the perfect smoke.
  4. thebarbequeen

    thebarbequeen Smoking Fanatic

    Welcome!  Sounds like you're ready to have a busy, tasty summer!  Looking forward to seeing what you turn out.  And there really are NO dumb questions on this site, if you need help, just ask.  Cheers!
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Troy!!

    Glad you're here!

  9. hardslicer

    hardslicer Smoking Fanatic

    welcome to the site...your gonna love it!!  [​IMG]
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF!
  12. venture

    venture Smoking Guru OTBS Member

    Greetings from Kingsburg!  Sounds like you are well on your way.

    Good luck and good smoking.
  13. roller

    roller Smoking Guru SMF Premier Member

    Welcome glad your here....
  14. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

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