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Newbie from the Bay Area

post #1 of 5
Thread Starter 

Hi:  I was just wandering around the internet as I am often searching out information, recipes, tool, and tricks of the trade to improve my BBQ skills.  I have been smoking meats on my gas grill for some time with reasonable success and roasting whole pigs in my smoker equipped modified Caja China.  Recently I purchased a masterbuilt smokehouse I have smoked brisket, ribs and pork shoulder in it and I think I'm getting it down. Above all I love goood bbq almost as much as I love my family!  OK thats BS cuz my family is far and away more dear to me than anything on Gods green earth.  I cant imagine how boring it would be for all of us without bbq though.

So every saturday our two kids load up their kids and head over to our house for a day in the pool and the best home cooking we can provide.  We live cook  laugh and love together as we play in the yard and in the afternoon we all sit down to some of the finest bbq dining we can create.  When I stumbled onto this site I thought what's this?  a whole world full of folks who like bbq as much or more than I do? Nothing brings peopl;e together faster or friendlier than good food, and when it comes to outdoor dining and good food, Is there anything better than home cooked bbq?   I looked around the site and i like what I read and so decided to join up.  Hope to share and learn and get to discover  friends I haven't met yet.  Thanks for the site and I look forward to reading all your posts and discussing  BBQ with everyone.  

post #2 of 5

Welcome to SMF!

 Pull up a stump and read a while .

 Lots of good info. and great folks here.

post #3 of 5

Welcome to the SMF forum, You came to the right place. Good people and good info.

post #4 of 5

Welcome I used to live there...

post #5 of 5
Thread Starter 

Thanks everyone.

We had a great dinner yesterday with Briskit, St. Louis ribs, salad and cornbread.  Someone from work gave me a 20lb. bag of wood shavings made from some retired red wine kegs.  Gave the meat a real rosey colored smoke ring and everyone seemed to like it well enough but I'm still overcooking and or over smoking the meat.  I been getting these "Kosher cut" briskits at a local trader Joes, they're only 3lbs and pre- trimmed.  I can get the whole brisikits but I have to order them 4-5 days in advance.  Anyway I put a mustard and dry rub the day before and refrigerate overnight on the smoker at 11:00am set at 190-200 degrees and let them roll.  I added chips, about two good handgfulls twice during the day and pulled everything off at 4:00 when I noticed that the meat had pulled about 1/2" from the bones on the ribs.  Ribs were tender and  moist but briskit was again kinda dry and flakey?  loaded with good flavor but seemed to me like it was about half way to being jerky.

Maybe I should be watching internal temp closer?  Any thoughts?

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