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New to the forum...

post #1 of 16
Thread Starter 
But not new to smoking. I have been doing it for about ten years on one of those small water smokers. I recently picked up a Masterbuilt electric and just yesterday did my first ribs on it. I used the 3-2-1 method on the ribs and everyone in the family agreed they were the best ribs they ever had.

I have learned a lot since visiting this forum (like the plateau when doing pork butt). My butts never came out "falling apart" until I got an internal meat thermometer and cooked them to 195 deg as recommended on this forum.

I would like to give a little back so I will post some of my side dish recipies in the recipie section.

Edit: Probably should have put this in the "Roll Call" forum, moderator please feel free to move.

post #2 of 16
welcome lou & for the pulling of the pork (no pun intended),try wrapping & resting it for an hour or 2 before pulling.
post #3 of 16
Thread Starter 
Thanks for the welcome. I have heard about the rest period, but when the butts come off the smoker and there are 10 people staring at you and waiting... Well, you get the idea.
post #4 of 16
Welcome to smf. You have a good home here.
post #5 of 16
oh i know... thats why i own a cattle prod. hehe
post #6 of 16
Welcome aboard. Looking forward to your sharing your experience and recipes. We also want details on your smoke and the ever popular Q-views.
post #7 of 16
Welcome Lou ... love your attitude ... you are our kinda people!

Happy Smokin' ! PDT_Armataz_01_34.gif
post #8 of 16
Welcome aboard Lou, glad you found us!
post #9 of 16
Welcome to the SMF PDT_Armataz_01_29.gif
post #10 of 16
Welcome! You will enjoy it here.
post #11 of 16
Welcome Smokin Lou! You should have some different things to smoke available around Chesapeake. Oysters for example. Turn us on to a good vinegar-mustard based sauce from that area. And for sure share your sides! Had some realy tasty things in that area. One was a sweet cornbread that was the best! Looking forward to your posts. PDT_Armataz_01_29.gif
post #12 of 16
Welcome lou, There are alot of friendly folks here to hang out with. Glad you decided to become one of them.
post #13 of 16
Welcome aboard SMF, Lou and hello from Canada, glad you joined us PDT_Armataz_01_37.gif
post #14 of 16
Welcome Lou... PDT_Armataz_01_12.gif

Only thing I would do is try to have the pork done early and rested before they arrive. It keeps for hours in a cooler and you can pull when you are` ready.

But you probably already knew that...
post #15 of 16
Thread Starter 
Thanks all for the warm welcome...

I posted a recipie for my potato salad in the "Sides" Forum.

post #16 of 16
Thread Starter 
As I found out long ago, the guys that smoke down here (especially from North Carolina) Protect thier BBQ Sauce recipies like it was a bar of gold.

I came up with this one and most folks that try it love it:
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