Has been mentioned here. I am a member there as well. I had asked there about posting a link for this place so as to facilitate an exchange of ideas/information between the two.
They are perhaps a little more "pro" inclined, and it's about food in general, but I figured with a resource like this, quite a few would be "chompin' atthe bit" to know what this place has to offer. And of course, the info goes BOTH ways.
I have asked the mods here about posting a link to there, have not heard yet. But there it is... and if ya see some here from there, give 'em a hearty welcome...aww heck, no need to ask for that here I guess! Here's my post from there:
Hello folks! Some of ya may have seen me around, especially the BBQ inclined folks. I have been building a rather large smoker called The Beast. Anyway, I wanted to extend an invitation to another board I frequent:
http://www.smokingmeatforums.com/
There are ALOT of expert "Q'ers" there, and they are most kind and eager to help with any questions on the perhaps only true American contribution to cuisine, BBQ.
Anything from cheese to brisket to..well, we had an example of beef tongue today! Talk about chilis, beans...hoo BOY!
Anyway, if ya stop in say hi to me...Richtee there too, a Member of the order of the Knights of the Thin Blue Smoke!
Great place there, and here as well... I can see this being VERY beneficial to both places!
They are perhaps a little more "pro" inclined, and it's about food in general, but I figured with a resource like this, quite a few would be "chompin' atthe bit" to know what this place has to offer. And of course, the info goes BOTH ways.
I have asked the mods here about posting a link to there, have not heard yet. But there it is... and if ya see some here from there, give 'em a hearty welcome...aww heck, no need to ask for that here I guess! Here's my post from there:
Hello folks! Some of ya may have seen me around, especially the BBQ inclined folks. I have been building a rather large smoker called The Beast. Anyway, I wanted to extend an invitation to another board I frequent:
http://www.smokingmeatforums.com/
There are ALOT of expert "Q'ers" there, and they are most kind and eager to help with any questions on the perhaps only true American contribution to cuisine, BBQ.
Anything from cheese to brisket to..well, we had an example of beef tongue today! Talk about chilis, beans...hoo BOY!
Anyway, if ya stop in say hi to me...Richtee there too, a Member of the order of the Knights of the Thin Blue Smoke!
Great place there, and here as well... I can see this being VERY beneficial to both places!
