QProject
Newbie
Lifelong Kansas City home Barbecue'ist checking in!
I grew up eating at Smokestack, Arthur Bryant's, Gate's and Sons, LC's, Hayward's, in recent years Oklahoma Joe's, Woodyard's, Q'39 and a few more I am sure. Growing up I tended my Dad's grill on steak night, a tradition which continues today only I have become much more advanced. In College at Mizzou I met a great friend that introduced me the art of smoking meats. Over the years I have worked to better understand this art and have just recently decided to get another smoker, which I am in the process of restoring.
I was lucky to find a second hand offset smoker weighing in at 1172 square inches of total grill surface for $100. It needs some serious love and I am busy getting her back in shape. I will add the link below.
Big Rusty Offset Smoker Restoration
https://www.smokingmeatforums.com/threads/rusty-offset-smoker-restoration.303543/
I hope to learn more about sauce making, sausage making, sausage smoking, brisket flats, burnt ends, pork shoulder and boston butts. I have a great deal experience with all types of chicken and pork ribs.
I'd love to hear from everyone here especially any folks in my area.
QProject
I grew up eating at Smokestack, Arthur Bryant's, Gate's and Sons, LC's, Hayward's, in recent years Oklahoma Joe's, Woodyard's, Q'39 and a few more I am sure. Growing up I tended my Dad's grill on steak night, a tradition which continues today only I have become much more advanced. In College at Mizzou I met a great friend that introduced me the art of smoking meats. Over the years I have worked to better understand this art and have just recently decided to get another smoker, which I am in the process of restoring.
I was lucky to find a second hand offset smoker weighing in at 1172 square inches of total grill surface for $100. It needs some serious love and I am busy getting her back in shape. I will add the link below.
Big Rusty Offset Smoker Restoration
https://www.smokingmeatforums.com/threads/rusty-offset-smoker-restoration.303543/
I hope to learn more about sauce making, sausage making, sausage smoking, brisket flats, burnt ends, pork shoulder and boston butts. I have a great deal experience with all types of chicken and pork ribs.
I'd love to hear from everyone here especially any folks in my area.
QProject
