Hello all. I wanted to jump right in on posting, but it seemed kind of rude without introducing myself. For the record, this is a first for me in a lot of ways: first forum, first grill (besides the little weber), and first time reaching out to a group of people who share the same interest, so forgive me if I seem a little awkward.
I'm a native Texan, 27 years old. Also happen to be stationed here at Dyess for going on 6 years. I got a small re-enlistment bonus earlier this year and decided to gift myself an Oklahoma Joe's gas/charcoal/smoker, a pretty significant upgrade from the little porch weber I had for the past few years. Wife used to love steak express burgers. She always says the grill has already paid for itself because she'll never order out again.
Anyway, I don't come from a family of grillers by any means, but I've always loved it. Was just limited by my equipment until fairly recently. My first brisket, about a month ago, dissapeared in about 30 minutes after the neighbors just happened to drop by. I definitely feel like it needed another hour or two, but lesson learned. Haha
As I'm writing this, I have my second brisket sitting seasoned in the fridge overnight, no idea if that's a no-no or not, but I couldn't think of any better time to dive headfirst in to the community. This forum has always been what I've referred to if I needed a little guidance. So, thanks for all the help in the past, and I'm looking forward to getting to know everyone over the next months and years.
I'm a native Texan, 27 years old. Also happen to be stationed here at Dyess for going on 6 years. I got a small re-enlistment bonus earlier this year and decided to gift myself an Oklahoma Joe's gas/charcoal/smoker, a pretty significant upgrade from the little porch weber I had for the past few years. Wife used to love steak express burgers. She always says the grill has already paid for itself because she'll never order out again.
Anyway, I don't come from a family of grillers by any means, but I've always loved it. Was just limited by my equipment until fairly recently. My first brisket, about a month ago, dissapeared in about 30 minutes after the neighbors just happened to drop by. I definitely feel like it needed another hour or two, but lesson learned. Haha
As I'm writing this, I have my second brisket sitting seasoned in the fridge overnight, no idea if that's a no-no or not, but I couldn't think of any better time to dive headfirst in to the community. This forum has always been what I've referred to if I needed a little guidance. So, thanks for all the help in the past, and I'm looking forward to getting to know everyone over the next months and years.
