Hello From Texas!

Discussion in 'Roll Call' started by davidbo, Oct 31, 2015.

  1. I hail from the Tropics of Texas, AKA the Coastal Bend, where any form of outdoor cooking is a year-round event. I consider myself reasonably experienced at most kinds of grilling and smoking techniques and have the equipment graveyard to prove it. My current arsenal is a New Braunfels offset smoker/grill that admittedly I rarely use anymore, ever since my Mrs. got me a shiny new MES (the big one!) for my birthday. I consider myself old-school and at first scoffed at the idea of an electric smoker, which is considered to be sorcery by veteran Texas pitmasters, but the convenience and undeniably beautiful results made me a convert. I even admit to making heavy use of my propane grill now for beef and chicken fajitas, but I prefer my MES when possible.

    I just ordered an ANMPS and a pound of hickory pellets that I'm going to use for my first attempt at belly bacon. I'm also waiting to hear back from my local Farmer's Market organizer to see if he can hook me up with a heritage hog belly; if not I'll just go with what my butcher sells. I'd never attempt this without all the great information I've already learned from lurking on this excellent forum, and I'm really looking forward to being part of this community. I hope I can contribute as much as I learn from you fine folks.
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site David.  Congratulations on your birthday present.

    Sounds like you've got plenty of experience.  I look forward to seeing some of your smokes.
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site. I know you will enjoy it here. Be sure to post pics of your cooks.

    Good luck and keep on smokin', Joe.
  4. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Welcome David hope you enjoy this site as much as I have as you have already seen there is a lot of information and I'm look forward to seeing some of your contributions Smoke on..
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome David,

    Glad ya joined us and hope you share some of your smokes with us.

  6. bauchjw

    bauchjw Master of the Pit

    Welcome! I've learned a lot here and Looking forward to hearing new tricks!
  7. ibbones

    ibbones Meat Mopper

    You are going to love it here.  I am also another "it ain't real BBQ from some electric gizmo thing".  Love the MES type cooking and no longer having to poke around inside the fire box.
  8. Thanks a million guys!  I belong to countless forums, everything from cars to camping, and I must say this is the most well-managed and highest participation of them all.  If it wasn't for you folks, I never would have heard of this:

    Look what the UPS man just brought me!  I thought I ordered hickory pellets to go with the upcoming belly bacon, but I got a bag of Pitmaster's Choice instead.  I'll give it a shot, or maybe I'll pick up a bag of hickory, who knows.  More importantly, I've got a connection with some folks who run a funky little Farm to Fork type market less than an hour away from me, and they deal with a ranch that that pasture-raises hogs and can fix me up with a fresh belly.  I'm sure it won't be cheap, and it's a little risky to go so high-end for my first bacon, but now I have the tools and the knowledge (courtesy of this forum) to take the plunge.  I'll be sure to document my progress and share the results.  Well...can't share the bacon, but you get the idea.
  9. bauchjw

    bauchjw Master of the Pit

    I'm looking forward to hearing/seeing/mentally smelling how it goes!!
  10. one eyed jack

    one eyed jack Master of the Pit

    Don't be scared of the bacon.  (I wouldn't worry about going with high priced product for your first try).  I have only done bacon twice.  I used "Pop's" brine for the cure and it was dead simple, and came out very good both times.

    I tell people that as far as I am concerned the stuff they sell in the grocery stores needs to be renamed something other than "bacon" because once you make your own you will realize what bacon is supposed to taste like.
  11. Oh I plan on playing it safe and will use Pop's brine, which looks pretty foolproof.  I've been through most of the bacon forum already, Bearcarver and Foamheart, among many others, are now my new best friends whether they know it or not.  I'll cut the belly in sections and get a little creative with the pre-smoke seasonings; maybe cracked black pepper for me and the boy on one and something sweeter, like maple syrup or molasses for the Missus on another. I don't care what my Grandmother always told me, it's OK to play with your food!

    As soon as I get that porker up and running I'll start yet another first belly thread in the bacon forum. There's already a million of those, but as we know, but there's no such thing as too much bacon.
  12. one eyed jack

    one eyed jack Master of the Pit

    Yup, your right, "never too many bacon threads".  I look forward to hearing how your experience turns out.
  13. bauchjw

    bauchjw Master of the Pit

    Looking forward to it!good luck!
  14. [​IMG]   Good evening and welcome to the forum, from a cloudy, rainy and cool day here in East Texas. Lots of great people with tons of information on just about  everything. 


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