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New to the site(Louisiana)

post #1 of 15
Thread Starter 
Hi everyone I am for the Louisiana in a little town of Ville Platte we have a lot of smoke meats around here. You can find all kinds of smoke meat in most any store. I been having a Big Green Egg for about a year and a half. I just made a smoke UBS and have been making bacon,tasso(smoke pork meat), and sausage. Just found this site not long ago.
post #2 of 15
Welcome to the SMF, We are glad to have you onboard
post #3 of 15
Welcome to SMF. Glad you joined us.
post #4 of 15

Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.

Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial
post #5 of 15
Howdy, welcome to the SMF!!
post #6 of 15
Hello, Welcome to the SMF

post #7 of 15
Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. icon_smile.gif
post #8 of 15
Welcome to SMF! Glad to have ya.
post #9 of 15
Welcome pecanwood.
I would look forward to any info/techniques you use in making your tasso and I imagine you have an andoullie recipe or 2. If you are inclined to share them it would be appreciated.
I live in Kansas, but grew up in Florida. However, my family is from the New Orleans area. When I get the cravin's I order some Andoullie and Tasso from Laplace, LA. It costs more to have it shipped here than what the sausage costs. It would be nice to make your own.
Anyway you'll enjoy the site, a lot of friendly helpful people. I'm new also and have already been helped quite a bit.
post #10 of 15
Welcome to the site.. Look forward to a qview of the Tasso
post #11 of 15


Welcome to your new addiction.
Glad to have another cajun onboard.
If you have a good andoullie recipe ,Post it up.
Bob in B.R.
post #12 of 15
Welcome Welcome. Lets see some of your qview.
post #13 of 15
First off welcome Pecan to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #14 of 15
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #15 of 15


Welcome to smf, the home of great people, great ideas, and great looking food icon_smile.gif
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