or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › The New Guy
New Posts  All Forums:Forum Nav:

The New Guy

post #1 of 19
Thread Starter 
Hello all....my name is Casey McCollum and my friends call me Mac...Im from Woodville Tx, About an hour North of Beaumont....Im not a begginer, but Im not a pro either....I love to smoke Briskets, Baby Backs and Boudain...On the grill its Rib Eyes and Wings.....After looking around this sight I realized theres a lot more to enjoy....a Fattie is on my list for the Big Game on Monday.
post #2 of 19
Welcome to SMF! Enjoy your fatty.

Take care, have fun, and do good!


post #3 of 19
Greetings mac, you're now part of the best smokin' site on the net, SMF that is. Good luck on the game and the FATTY!
post #4 of 19
Welcome to the forum Mac,glad to have you here.
post #5 of 19
Welcome to SMF !!!
post #6 of 19
Welcome to SMF Mac! Glad you could join us. Look forward to seeing some q-view from you.
post #7 of 19
Good to have you with us Mac! You will enjoy your time with us...
post #8 of 19
Welcome aboard Mac.

post #9 of 19


Welcome Mac, your definitly in the right place. Be sure and prvide some q-view.
post #10 of 19
Welcome to the SMF from Florida
post #11 of 19
Welcome Mac to smf. What is boudain? And look forward to your future q.
post #12 of 19
Thread Starter 


Boudain is a highly seasoned pork and rice dressing stuffed into a sausage casing(made into links). It can be grilled, smoked, steamed or broiled and great on crackers. You can also take it out of the casing shape it into balls, roll it in flour and deep fry it(Awesome).
There is also Crawfish Boudain. I love Boiled and Fried crawfish, but Im not a big fan of it in Boudain

You can probably order it online. Its highly available in Texas and Louisianna....one of my recommendations would be DJ's Boudain or Zummo's.
post #13 of 19
Welcome to SMF Mac. I am a few miles south of you in Lumberton. This forum is THE place to be.
post #14 of 19
Welcome to the forum Mac!smile.gif
post #15 of 19
Mac ... welcome to the SMF!! This place is full of good friendly folks who love smokin! and love sharin experiences and recipes!! you're gonna love the place!!
post #16 of 19
Thread Starter 
Here are some Zummo Hot Links and Boudain for you.
post #17 of 19
Welcome to SMF, Mac! What kind of smoking set up do you use?
post #18 of 19
Thread Starter 
Here is the pit I used yesterday. This is a friend of mines, the pit I normally use is being used by someone else on the ranch...I will get a Qview of it once things return to normal, but their both Homemade and work great. This one is a little rusty but he is fixing to have it sandblasted and painted.

post #19 of 19
Welcome Mac! You're home. wink.gif
Try lightly sprinkling a bit of your favorite rub on them and smoking those ribeyes to 135°F internal temp (med. rare), then toss them on a HOT grill just long enough to give them some grill marks. Let them rest 20 min. or so in a warm oven before serving. Most FINE eating!!!
I insert a thermometer probe horizontally in the edge of one steak and put the tip of the probe in the center of the steak while smoking.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › The New Guy