Hi folks. Great site you have here. I'm an old coot, know my way around a kitchen a bit, and have smoked many many of pounds of salmon, steelhead and trout over the last 45 years. I am a noob to smoking meats.
Up here in Oregon (ORy-gun, NOT Or-ee-gone) I haven't found any restaurant barbecued meat that isn't dry as rawhide and about as tender, so I decided to learn to fix it myself. I tried some oven rib recipes that were ok, but not great; tried a couple of boil-em-first recipes and discovered that was just a crime against nature, so started surfing the web and found SMF.
I've been lurking for a couple of months picking off tips here and there because I really wanted to give slow cooking a try. I was trying to decide what sort of smoker to buy when a friend asked me if I wanted his small block GOSM. He used it once for salmon, didn't like the result and put it away. Then his kid gave him a used Trager and he decided the GOSM was just taking up too much space. I was happy to solve his problem. I didn't even have to put it together!
Thanks to some of you my first run of pig ribs on the GOSM was a great success and subsequent batches of pork and beef have been even better.
My hat is off to you, and I hope that sometime I can offer something in return. I know that somewhere around here I have recipes for 12 feet of meatloaf and similar odds and ends left over from a couple of summers cooking for camps for handicapped kids back in the 70's, if anybody needs to feed, say, a hundred folks.
See you in the forums,
John
Up here in Oregon (ORy-gun, NOT Or-ee-gone) I haven't found any restaurant barbecued meat that isn't dry as rawhide and about as tender, so I decided to learn to fix it myself. I tried some oven rib recipes that were ok, but not great; tried a couple of boil-em-first recipes and discovered that was just a crime against nature, so started surfing the web and found SMF.
I've been lurking for a couple of months picking off tips here and there because I really wanted to give slow cooking a try. I was trying to decide what sort of smoker to buy when a friend asked me if I wanted his small block GOSM. He used it once for salmon, didn't like the result and put it away. Then his kid gave him a used Trager and he decided the GOSM was just taking up too much space. I was happy to solve his problem. I didn't even have to put it together!
Thanks to some of you my first run of pig ribs on the GOSM was a great success and subsequent batches of pork and beef have been even better.
My hat is off to you, and I hope that sometime I can offer something in return. I know that somewhere around here I have recipes for 12 feet of meatloaf and similar odds and ends left over from a couple of summers cooking for camps for handicapped kids back in the 70's, if anybody needs to feed, say, a hundred folks.
See you in the forums,
John
