The New Guy

Discussion in 'Roll Call' started by mcm1013, Jan 6, 2008.

  1. Hello all....my name is Casey McCollum and my friends call me Mac...Im from Woodville Tx, About an hour North of Beaumont....Im not a begginer, but Im not a pro either....I love to smoke Briskets, Baby Backs and Boudain...On the grill its Rib Eyes and Wings.....After looking around this sight I realized theres a lot more to enjoy....a Fattie is on my list for the Big Game on Monday.
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Enjoy your fatty.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Greetings mac, you're now part of the best smokin' site on the net, SMF that is. Good luck on the game and the FATTY!
     
  4. Welcome to the forum Mac,glad to have you here.
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    mcm1013
    Welcome to SMF !!!
     
  6. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to SMF Mac! Glad you could join us. Look forward to seeing some q-view from you.
     
  7. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Good to have you with us Mac! You will enjoy your time with us...
     
  8. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard Mac.

    Kookie
     
  9. Welcome Mac, your definitly in the right place. Be sure and prvide some q-view.
     
  10. fla-gypsy

    fla-gypsy Smoke Blower

    Welcome to the SMF from Florida
     
  11. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome Mac to smf. What is boudain? And look forward to your future q.
     
  12. Boudain is a highly seasoned pork and rice dressing stuffed into a sausage casing(made into links). It can be grilled, smoked, steamed or broiled and great on crackers. You can also take it out of the casing shape it into balls, roll it in flour and deep fry it(Awesome).
    There is also Crawfish Boudain. I love Boiled and Fried crawfish, but Im not a big fan of it in Boudain

    You can probably order it online. Its highly available in Texas and Louisianna....one of my recommendations would be DJ's Boudain or Zummo's.
     
  13. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF Mac. I am a few miles south of you in Lumberton. This forum is THE place to be.
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Mac![​IMG]
     
  15. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Mac ... welcome to the SMF!! This place is full of good friendly folks who love smokin! and love sharin experiences and recipes!! you're gonna love the place!!
     
  16. Here are some Zummo Hot Links and Boudain for you.
    [​IMG]
     
  17. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF, Mac! What kind of smoking set up do you use?
     
  18. Here is the pit I used yesterday. This is a friend of mines, the pit I normally use is being used by someone else on the ranch...I will get a Qview of it once things return to normal, but their both Homemade and work great. This one is a little rusty but he is fixing to have it sandblasted and painted.

    [​IMG]
     
  19. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Welcome Mac! You're home. [​IMG]
    Try lightly sprinkling a bit of your favorite rub on them and smoking those ribeyes to 135°F internal temp (med. rare), then toss them on a HOT grill just long enough to give them some grill marks. Let them rest 20 min. or so in a warm oven before serving. Most FINE eating!!!
    I insert a thermometer probe horizontally in the edge of one steak and put the tip of the probe in the center of the steak while smoking.
     

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