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Hello from Texas!

post #1 of 6
Thread Starter 

Hey Folks!


I am a husband, father, musician, meat smoker, on top of my regular job.  A couple of good friends talked me into getting a smoker about 12 years ago.  My first was a Char-Broil electric and now I use the Masterbuilt Electric 30.  I know, I know, so please don't judge! :)  One of my close friends is a total purist and gives me a good-natured hard time about this!  Anyway, I started out just smoking certain items prior to grilling to give some extra flavor.  Steaks, chicken, etc.  


Then I tried brisket.  The first one wasn't so great.  After following an expert's instructions meticulously, I nailed one.  It was amazing and I was hooked!  Since then, I have also been doing pulled pork, smoked chicken, smoked turkey, various kinds of ribs, and even smoked chuck roast.  Also, I still use the smoker when cooking burgers, steaks, and chicken breasts prior to grilling, but now using sort of a reverse sear.


My favorite BBQ restaurant is Louie Mueller's in Taylor, Texas.  I'm always trying to learn something from people who are better at this than I am.  Watching videos, reading articles, talking with people, etc.  I look forward to meeting some new folks here and learning some things that will help improve my BBQ.  Well, I guess that's it for now...



post #2 of 6
Welcome from SC, Alan. It's good to have you on this great site. There are a lot of really fine folks here who are always eager to share their ideas, recipes and tips. All you have to do is ask and keep reading.

Good luck and keep on smokin', Joe. grilling_smilie.gif

P.S. I don't remember giving you any expert advice.
post #3 of 6

Hi Alan!




to SMF!


Glad to have you aboard!



post #4 of 6

texas.gif  Good morning and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #5 of 6
Thread Starter 

Thanks Gary!  I like your Matthew 7:7 reference.  Some of my family lives in Lindale, which isn't too far from Whitehouse.  I couldn't help notice your reference to East Texas Style Brisket and Ribs.  Can you tell me how East Texas style differs from BBQ coming from other parts of the state?  I've been smoking (meat) for several years, but am just now starting to read about history, regional differences, etc.  Thanks again!

post #6 of 6

Sure,  East Texas style is smoked over Pecan or Hickory.  I like Pecan.  Central Texas uses Oak mostly, South and West Texas  use a lot of Mesquite



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