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Me and my BGE.

post #1 of 9
Thread Starter 

Hello fellow meat heads!

 

Just stumbled on this site looking for a recipe and decided to join and see what I could learn or maybe even contribute.

I live in the far west suburbs of Chicago, where my wife and I have a big garden and raise chickens for eggs. I always loved Grilling but never really got into smoking until we picked up our Big Green Egg about 4 years ago.

 

 

We just built this table for it this year.

 

We buy all of our meat whole animal from a local farmer who pasture raises all his animals, grass fed etc.. We end up getting a lot of cuts that we haven't had in the past and it requires us to get a bit creative. I look forward to learning a bit more about smoking and other ways of cooking strange cuts.

 

Thanks

 

Jacoby

post #2 of 9
Hi Jacoby! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
post #3 of 9

welcome1.gifto SMF!  We are so glad you joined us! Love the set up.....nice!

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #4 of 9

Jacobywelcome1.gif

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Very nice table you have. I need to get to work and build a table for mine.

My nest is about to rust the wheels off of it. I sure do like the way a BGE cooks.

Happy smoken.

David

post #5 of 9

Hi Jacoby,

 

welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

 

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!

 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

 

worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'

 

Bill

post #6 of 9
Thread Starter 

Fair enough. Here are some of my photos from the past.

 

 

Brisket

 

 

Fresh Alaskan sockeye salmon with maple chipotle glaze smoked on onions just pulled from the garden. 

 

Hope that helps.

post #7 of 9
Quote:
Originally Posted by JacobyO View Post

Fair enough. Here are some of my photos from the past.

 

 

Brisket

 

 

Fresh Alaskan sockeye salmon with maple chipotle glaze smoked on onions just pulled from the garden. 

 

Hope that helps.

drool.gif

Looks GREAT!

Happy smoken.

David

post #8 of 9

Welcome to the forums, Jacoby!  That Qview looks delicious!  

 

This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here.

 

Red

post #9 of 9
Welcome to the forum.
Good looking cooks you made.
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