Formal introduction

Discussion in 'Roll Call' started by bigun, May 5, 2008.

  1. bigun

    bigun Fire Starter

    Well I got to thinking and realized that While I have been posting here for a while I never did formally introduce myself (I know I should be beaten severely for this). My name is Paul, I live in Dayton, Ohio and enjoy hunting fishing cooking and tinkering with any one of a hundred projects that drive my wife nuts. I got into this as a new way to cook and because some of the things I see posted on here are so good looking I had to attempt to learn how to make them myself. I currently own a SNP pitmaster delux that I just completed refurbing, and posted pics of in another thread. Thats about all of me, Pretty simple. Now I got to get back to tending a fire, I got a chuck, ABTs, a fatty, fresh cut fries, and fresh morels, to get ready for tonight. Ill post pics later or tomorrow.
  2. geob

    geob Meat Mopper SMF Premier Member

    Welcome Paul, glad to have ya on the forum.
  3. k5yac

    k5yac Smoking Fanatic SMF Premier Member

    Hey Paul... we'll only give you 50 lashings as opposed to standard 100. [​IMG]

    Welcome to SMF!
  4. chargrilled

    chargrilled Meat Mopper

    Hello Paul,

    Cant wait to see the Q. Thanks by the way for the fireplace caulk idea, did it this weekend around the my SFB and it worked great.

    Talk with you soon.
  5. bertjo44

    bertjo44 Smoking Fanatic

    Welcome Paul. Sounds good. What are morels?

    Ah, mushrooms. I looked it up myself. How did you prepare them?
  6. bigun

    bigun Fire Starter

    We just dusted them lightly with flour salt and pepper and fried them in a cast iron skillet in pure butter. it didn't help the cholesterol any but man they are good. There is a pic in the other thread I started last night that shows them being cooked and a few of the end product plated up.
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Thanks for the intro., now how about some Q View?
  8. bigun

    bigun Fire Starter

    Just posted chuck pics last night, and posted rib pics a couple months or so ago. I wish I had time and money to smoke something new everyday but I am married and have kids so you know where most of my money and time goes.
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Glad to have you here Paul.
  10. walking dude

    walking dude Smoking Guru SMF Premier Member ever give a thought bout smoking em............portabellas are WONDERFUL smoked...............mite give it a thought
  11. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hey Bigun,

    What ya'll hunt'n up there in Ohio. If you ever need to get away and hunts some pheasant, chukars or [​IMG] quail let me know. We provide private hunts here on the ranch. 100-200 pheasant or however many you need to shot. Good luck on the future smokes.
  12. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Try half butter and half olive oil, it gives you the nice butter flavor without all the cholesterol. Plus olive oil can handle a higher heat so your butter doesn't brown too much.

    I like to add a little garlic to the party too.
  13. fireguy

    fireguy Smoking Fanatic

    A formal welcome Paul, better late than never.
  14. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard.................Glad you decided to introduce yourself..........
  15. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Paul, Love the screen name. Welcome to SMF.
  16. bigun

    bigun Fire Starter

    I may have to do that, Usually we hunt deer but I am guessing you noticed the bord dog in my avatar. That is my 4 year old brittany who is a semi trained bird dog. I also have another brit and a GSP at my house, but I haven't had the time to train them since I have been in engineering school for the past couple of years.

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