New to the Group - Live in East Texas on Lake Tyler with my wonderful wife Janice, of 29.5 years. Together we make a winning team. We call ourselves the Smokin' Flamingos BBQ Team, even though we don't actually compete. She used to compete on a team with her brother and sister-in-law. Her brother has won many competitions over the years - even some of the big ones...Memphis, KC, etc
In our team, she's the spice queen, head cook and keeper of all the secrets! Me...I'm Fire Tender and Chief Bottle Washer, ya know clean-up guy! Oh yeah - and the fetcher of anything that the Spice Queen needs... (can you say, "Yes, Dear...") ???
I've commented on the smoked fish forum...adding a food idea for Smoked Trout Pasta, and I've added some photos of our smoker and LP Grill. They are located in my Photo Albums on my Profile, which I'm assuming will be available for viewing sometime in the near future. I am curious if I'm supposed to post info on my community profile that informs everyone about me, why is it that I can only enter one sentence in each section of the profile?
Anyway, since I can't add all the info there, I guess I'll give you some here. I am retired from the US Navy, serving 26 years as a Hospital Corpsman (Medic). I served in hospitals and clinics, with aviation units, several overseas assignments. I also served several tours with US Marines, one tour as a SERE (survival) Instructor and a tour as a Naval Special Warfare Combatant Craft Crewman.
I am a native Texan...fourth generation...and I love Texas and all the foods that come out of the "Great State and Former Republic" - especially BBQ. My Fave is Brisket because it so versatile. You can eat it 'as-is' with slaw and/or potato salad and beans...then later you can shred it up and use in an omelet, scrambled with eggs and crushed tortilla chips (machaca), make tacos out of it, etc. We've even made a sort of Hash out of it and added it to Green Chile Stews, etc.
Lookin' forward to sharing more info in the future.
Lake Tyler, Texas