New to the forum...

Discussion in 'Pork' started by smokin lou, Jun 28, 2007.

  1. smokin lou

    smokin lou Fire Starter

    But not new to smoking. I have been doing it for about ten years on one of those small water smokers. I recently picked up a Masterbuilt electric and just yesterday did my first ribs on it. I used the 3-2-1 method on the ribs and everyone in the family agreed they were the best ribs they ever had.

    I have learned a lot since visiting this forum (like the plateau when doing pork butt). My butts never came out "falling apart" until I got an internal meat thermometer and cooked them to 195 deg as recommended on this forum.

    I would like to give a little back so I will post some of my side dish recipies in the recipie section.

    Edit: Probably should have put this in the "Roll Call" forum, moderator please feel free to move.

    [​IMG][​IMG][​IMG]
     
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    welcome lou & for the pulling of the pork (no pun intended),try wrapping & resting it for an hour or 2 before pulling.
     
  3. smokin lou

    smokin lou Fire Starter

    Thanks for the welcome. I have heard about the rest period, but when the butts come off the smoker and there are 10 people staring at you and waiting... Well, you get the idea.
     
  4. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Welcome to smf. You have a good home here.
     
  5. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    oh i know... thats why i own a cattle prod. hehe
     
  6. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Welcome aboard. Looking forward to your sharing your experience and recipes. We also want details on your smoke and the ever popular Q-views.
     
  7. squeezy

    squeezy Master of the Pit OTBS Member

    Welcome Lou ... love your attitude ... you are our kinda people!

    Happy Smokin' ! [​IMG]
     
  8. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard Lou, glad you found us!
     
  9. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Welcome to the SMF [​IMG]
     
  10. flagriller

    flagriller Smoking Fanatic OTBS Member

    Welcome! You will enjoy it here.
     
  11. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Welcome Smokin Lou! You should have some different things to smoke available around Chesapeake. Oysters for example. Turn us on to a good vinegar-mustard based sauce from that area. And for sure share your sides! Had some realy tasty things in that area. One was a sweet cornbread that was the best! Looking forward to your posts. [​IMG]
     
  12. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome lou, There are alot of friendly folks here to hang out with. Glad you decided to become one of them.
     
  13. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Welcome aboard SMF, Lou and hello from Canada, glad you joined us [​IMG]
     
  14. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Welcome Lou... [​IMG]

    Only thing I would do is try to have the pork done early and rested before they arrive. It keeps for hours in a cooler and you can pull when you are` ready.

    But you probably already knew that...
     
  15. smokin lou

    smokin lou Fire Starter

    Thanks all for the warm welcome...

    I posted a recipie for my potato salad in the "Sides" Forum.

    Enjoy.
     
  16. smokin lou

    smokin lou Fire Starter

    As I found out long ago, the guys that smoke down here (especially from North Carolina) Protect thier BBQ Sauce recipies like it was a bar of gold.

    I came up with this one and most folks that try it love it:

    http://www.smokingmeatforums.com/for...ead.php?t=5861
     

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