Howdy from the middle of the USA!

Discussion in 'Roll Call' started by rygolf25, Dec 22, 2011.

  1. Hey all,

    I'm a 36 year old grillaholic from Nebraska and have been addicted to grilling meat for about 10 years...I started on a cheap gasser that I received as a gift and have since moved my way up to a Weber Genesis.  About a year ago, I really started to get into smoking and was simply using my grill achieving pretty good results but not quite the smokyness I was hoping for. 

    About a month ago, my father-in-law gave me his old ECB when he purchased a second Weber Performer and Smokenator to go with it.  The ECB was stock so of course the first thing I did was jump online and made the standard ECB mods to it.  So far, in the last month, I've done wings a ton of times (they are awesome after smoking for a few hours and then finishing on a hot grill to crisp up the skin), a chuck and am smoking 5 lbs of pork tenderloin in a couple of days for Xmas. 

    I found this website this morning after looking for some tips on how to collect the drippings from the tenderloins for gravy and figured I should get in with my type of people!!!  :)  Hope everyone has a happy holiday season and MERRY SMOKING!!!

  2. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

          Make bacon the easy way!!
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome to the forum  Glad you found us

  4. 2salty

    2salty Fire Starter

    Welcome.  Maybe a pan?
  5. Thanks guys!  From what I can tell, this is a great site and a ton of useful info!!! 

    Yeah 2salty, I'm going to use a disposable aluminum pan to collect them but I was thinking more along the lines of whether to just let the juices fall and hope they don't dry out and burn or whether I should start with some broth or water in the "dripping collection pan" to keep them from doing that...Just figured some good ol' pork gravy to go with the tenderloin and cream cheese mashed would top this off perfectly! [​IMG]   I guess we'll see!!!

  6. mmain1

    mmain1 Newbie

    Welcome to SMF.  

    Don't forget to fill in your location in your profile!
  7. big andy a

    big andy a Smoking Fanatic

    Welcome Ryan,

    We seem to have a wave of Nebraska folks joining, I think you're #3 in the past week or so.

    Great place to hang out and feed your addiction.

  8. venture

    venture Smoking Guru OTBS Member

    Welcome aboard, Ryan!

    If those are tenderloins and not loins, I doubt there will be much in the way of drippings to collect.  Tenderloins are very lean.

    Good luck, good smoking, and GBR!
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Throw some Celery, Carrots, Onion and Garlic in that pan to catch the drippings. After 1 hour or so of smoking add 3Cups Beef Broth to the pan and finish the Smoking... Then while the meat is resting stir well the put everything in a sauce pan and add , 1 cup of Apple juice, 1T Dijon Mustard, 1/2 tsp Thyme and 1 Bayleaf. Simmer for at least 30 minutes, strain and thicken to make your Gravy...You won't be disappointed...JJ
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
  11. Thanks Chef JimmyJ, I think I'll try that!!!  I just read that to my wife and she gave me the green light before I even finished the sentence!  [​IMG]   I'll let you know how it turns out!!!

  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF there Ryan. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome Ryan - see you already got a free cooking lesson from JJ - glad you are here 
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Ryan, you'll fit in nicely here [​IMG]

  15. africanmeat

    africanmeat Master of the Pit OTBS Member

  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Ryan; as an old man told me(years ago) ,pick out the style and size , then go one size'll agree later on:)
  17. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
  18. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you check out the 5 day e-course on smoking its chuck full of great info. Smoking Basics 5-Day eCourse
  19. A hello from the North East
  20. bigcase

    bigcase Smoke Blower

    [​IMG]  from next door.

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