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Newbie From Texas

post #1 of 15
Thread Starter 
Newbie from Texas. I have been smoking/burning meat in BBQ cook-off around Texas for 15+ years.
I have had pit for 2’ dim 4’ long to pits 4’ dim 16’ long. I gave up cooking cook-off about 5 years ago. Just did not have time anymore. I still do some cooking for benefits.
We just cooked for a benefit this weekend. We cooked 6000LBS of skirt steak, yes I typed 6000LBS.

Well I have never heard of Fatties until I checked out this forum. I’m trying my first one today.
I will post pictures later.

Tracey In Texas
post #2 of 15
Welcome Tracey. Sounds like you have some good experience to share. Man thats alot of meat!!!!!...Looking forward for some good Q-View
post #3 of 15
Welcome aboard
post #4 of 15
Welcome to SMF! Sounds like you've got a handle on smoking. Glad you already found something you haven't tried.
post #5 of 15
Welcome to the SMF Tracey. Take a look around, lots of info here.

post #6 of 15
Glad to have ya with us, Tracey. Welcome to the SMF Family! Sounds as if you'll have plenty to share with us with that experience under your belt biggrin.gif !
post #7 of 15
Welcome to the SMF, land of the enchanted FATTY.
post #8 of 15
Tracey, Welcome to the SMF. 3 TONS of meat for a benefit. Wow.
post #9 of 15
welcome to the SMF! Your experience will be most welcome. Looking forward to seeing your first Fatty post!
post #10 of 15
Tracey In Texas
Glad you joined us, welcome to SMF !!!

6000 lbs. of meat, man did those eaters benefit !!!
post #11 of 15
3 tons of skirt?? Seems the cattle population of Texas noticed THAT one LOL! Welcome to SMF Tracy!
post #12 of 15
Welcome Tracy wow what ya cook 3 tons of skirt on and how long did it smoke?confused.gif
post #13 of 15
Thread Starter 
Thanks for the warm welcome.
Sorry that was to be 2000LBS.

post #14 of 15
Darn Texans. Stories are deep and long and smeared with sh**. Just kidding, sounds like a whale of a time. Hoping they let you drink some cool ones to get that amount of smoke rollin'.
post #15 of 15
A ton of skirts.. that's gotta be at least 200 tons of plates! Anybody ever cure and smoke plate beef? (It's the beef version of bacon). Used to do a bunch of it for some Rabbi's in town, corned some of it for them too. Even just sliced and fried it's good too!
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