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New From FL

post #1 of 6
Thread Starter 

Yes a hello from the freakshow state,  I get to say that well because I am from Florida and frankly that is why we have our own entry on fark.com ha.  

 

I started smoking because well i love good bbq. There are plenty of places around where they offer up some great bbq but also pay a high price for low and slow.  Being in I.T. I tend to be a little over logical but why am I paying 10 dollars for a pull pork sandwich and some fries when I can make smoke a pork butt and make a ton of sandwiches and frankly bbq gets better after a few days rest.  

 

I figured I join and stead of just lurking around as I been pretty sucessful so far lots of people have told me how good my stuff has come out but I want to get better and I been asked to cater my company's next monthly meeting /lunch and learn and will say could use the guidance of some pros to make sure everyone is well feed and taken care of . 

post #2 of 6

Welcome to the site!  Glad you joined us.  Pulled pork will make a nice lunch, just gotta figure out how much you need.

 

Mike

post #3 of 6

Welcome from a fellow Newbie !

And I will be looking for some of those recipes your bragging about  :drool

Just getting started myself with a MES Electric, been using the Char Grill for years with a side burner but just to cook, also new to the brine and cure, can't wait  :drool:

post #4 of 6
Thread Starter 

I was figuring pull pork and pulled chicken ( a couple of people in the office dont eat beef or pork but will eat chicken)  

 

Looking at 35 or so people.   I had some really good pork butts come out of my MES 40 (bluetooth) aka gen2.5  I have yet to master chicken it never seems to come out right either dry or some time under cooked and i have to finish it in the oven.  I just cant get seem to get that great smoked chicken taste and I need to try and keep it moist no one like dried out pulled chicken. 

post #5 of 6
Quote:
Originally Posted by Jawa78 View Post
 

I was figuring pull pork and pulled chicken ( a couple of people in the office dont eat beef or pork but will eat chicken)  

 

Looking at 35 or so people.   I had some really good pork butts come out of my MES 40 (bluetooth) aka gen2.5  I have yet to master chicken it never seems to come out right either dry or some time under cooked and i have to finish it in the oven.  I just cant get seem to get that great smoked chicken taste and I need to try and keep it moist no one like dried out pulled chicken. 

I am going to get into that as I am a BBQ Lover from way back, but I want a 100 lbs or so of Jerky first, getting some storage up and ready for rough seas  :welcome1:

Cant wait to fire up, uh I mean turn on the smoker, I do get to fire up the pellets for smoke !

post #6 of 6

:welcome1:  to SMF!

 

Glad to have you aboard!

 

Al

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