- Nov 10, 2007
- 5
- 10
Greetings and salutations from Vince (NCsweet) in Oakland county Michigan, to all. I was introduced to this wonderous place of smoke and learning from a fellow smoker (Hungarian and Italian....any wonder the boy can cook?), RITCHTEE. So now I have arrived on the scene to introduce myself and see what all the hubabaloo is about this web site. I love 3 things in life above just about all other things.......Cold beer, hot women, and smoked meat. Given that I only really experience 2 out of 3 of those things, I think I am going to like this website about smoking meats (maybe later today I will join a beer website also). I think I am a moderate beginner with experience smoking meats. RICHTEE gave me a Brinkman barrel smoker about 10 years ago and it has seen a lot of use for smoking mostly pork loins and salmon, but I would like to learn about other meats to smoke, rubs and marinades to use and this website has lots of information.
I do have a question right off the bat for those in these forums. I have a friend who has his own BBQ sauce, and I am curious if others have tried it and your opinion. It is called Charlie Sanders Gridiron BBQ Sauce (gridirionbbq.com)
It is nice to see a website that is active with so many others who love smoking, so now I must get out of this introduction tirade and go do some reading on smoking meats.
Yours in smoke, an unburned piece of wood, NCsweet.
I do have a question right off the bat for those in these forums. I have a friend who has his own BBQ sauce, and I am curious if others have tried it and your opinion. It is called Charlie Sanders Gridiron BBQ Sauce (gridirionbbq.com)
It is nice to see a website that is active with so many others who love smoking, so now I must get out of this introduction tirade and go do some reading on smoking meats.
Yours in smoke, an unburned piece of wood, NCsweet.
