Thanks for The Join!

Discussion in 'Roll Call' started by cjhsa, Jun 22, 2015.

  1. cjhsa

    cjhsa Newbie

    CJ from Michigan here.  I'm a amateur barbecue guy who's been putting smoke to meat for about 20 years.  My favorites are center cut ribs ("St. Louis style"), pork shoulder, the occasional brisket as well as jerk chicken.  I will use whatever smoking wood is available, as long as it's not still green.  I used to live in California and had at my disposal trimmings of apple, apricot, plum cherry, etc.  Now living in Michigan I tend to use either cherry or hickory along with charcoal.    

    All I have is a Weber kettle but it has served me well.  Despite spending its entire life outdoors, getting knocked over by the dog or buried under snow, it is in surprisingly good shape.   The biggest downside to a Weber is trying to do something like a brisket which takes so long, I have to make compromises, which I won't describe here as I might be accused of being a barbecue heretic.  

    Though I've only been smoking barbecue for 20-years, I've been cooking for over 40, and am a fairly accomplished home cook.  I love to share my successes (and failures), such as the Bullseye copycat recipe I posted here (a winner):

    Cheers!  Glad to be part of the forum!
  2. [​IMG]   Good morning and welcome to the forum, from an partly cloudy and hot  day here in East Texas. Lots of great people with tons of information on just about  everything. 

  3. humdinger

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

    Hey CJ,

    Welcome to the forum! Glad to have another MI guy on board. Be sure to check out the MI group (link below) and join up! Take care.


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