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From Dodge City and love to BBQ, so I was dubbed Gunsmoke

post #1 of 5
Thread Starter 

I learned the art of BBQ (smoking low and slow) while stationed at Fort Leavenworth, Kansas from some true artists of smoked meats who had learned the official process from Chefs at the Kansas City Culinary Institute and applied years of experience to truly perfect the art. Currently live in South Central Texas and love the availability of Mesquite and Pecan, since that is my two favorite  woods for smoking. I use Mesquite for Brisket and Ribs, and Pecan for Pulled Pork and Turkey/Poultry. My rub is a little spicier than most, but that is the way I like it. I tend to fill my smoker when I crank it up and vacuum seal/freeze meal sized portions that we can thaw out and boil for instantly fresh smoked BBQ. Look forward to hearing other experiences about the personal art of BBQ.

post #2 of 5

texas.gif  Good evening and welcome to the forum, from a sunny, windy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.  

 

Gary

post #3 of 5

Welcome to the board, looks like you'll have a lot of information to share! What's your rig?

post #4 of 5
Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
post #5 of 5

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...
Happy smoken.
David

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