kingoh4

[kingoh4]

Hi fellow Smokies.
My name is Stan, I've lived in the Toledo,Ohio area for 14+ yrs. now. I'm originally from Central Texas(Temple) and have recently retired and have gotten knee deep into my favorite pastime-loong,sloow,BBQ!
I was a cook for 35 or so yrs. preparing everything from apple dumplings to zuccinni with a lot of BBQ in the mix as well. I used my Tex-Mex influence as often as I could get away with where ever I was, leading me to develope my own blends of rubs, my own version of BBQ sauce, a Fajita marinade and Chili Powder. How ever only family and friends get to taste these, and I love to make new friends.
I currently have 5 smokers and one grill:
2 ECB water smokers
1 offset Brinkman 20x32
1 New Braunsfeld Red River ( with mods.) my fav.
1 55gal. drum horiz. custom homade
1 Westinghouse gasser for the occasional veggie and steak grilling

Coming soon: a brand new Gator Pits 2448double door with upright.

I have become a bit of a celeb here in my home town as I do a lot of special stuff for my father-in-law (the Mayor), and with the help of the Big One coming, I hope to build on that .
Thanks for the Opportunity to join you, looking for to making many more friends!

 

[illini]

A great big humble welcome to SMF, kingoh4

A smoker with your background will be a welcome addition to the forum

Make yourself at home and whip out some pics to entice and educate us about your obvious talents

 

[bigal]

Nice to have you here King! Looking forward to your help as I am still wet behind the ears.

Glad you found the site!

 

[monty]

Heya, Stan!

Welcome aboard! Happy that you found us! We will all benefit from your experience as you enjoy our friendly site! Take care and post often!

Cheers!

 

[meowey]

Welcome, welcome! Glad you are here with us at SMF.

Take care, have fun, and do good!

Regards,

Meowey

 

[deejaydebi]

Welcome Stan -

Glad you decided to join us. We always have recipes to share and food porn to gawk at ... come in sit down and enjoy the SMF!

 

[pigcicles]

Welcome to the forum kingoh4. Glad to have you and your experience here. Really looking forward to your posts. Don't forget we love to see pics of your smokes and smokers... so bring em on.

Keep Smokin

 

[up in smoke]

Welcome to ya, Stan! You should like it here, it’s never boring, lots of interesting folk, and some darn good ideas too! Can’t wait to see what you have up your sleeve! Enjoy your time here!

 

[tonto1117]

Welcome to the SMF kingoh4!!! Great bunch of folks here, looking foward to reading all about your culinary know how.

Glad you founds us.!!!!

 

[chris_harper]

welcome to smf, from a fellow texan.

 

[gunslinger]

Welcome to SMF.
We hung the last member that held out on us. So cough up the recipes.

 

[gofish]

Stan

Welcome aboard the SMF .................. Gunslinger doesnt lie!

 

[cajun_1]

Welcome to the SMF

 

[msmith]

Welcome aboard from another crazy Texan.

 

[Dutch]

Welcome to the SMF Family, Stan. With you abilities at cooking for large groups, you should fit right in with our "Catering and Large Group Gathering" section.

Enjoy the threads and do indeed share your recipes with your new family members.

 

[kingoh4]

O.K.,Gunslinger, here's a little diddy my wife loves to take to the potlucks at her job. It's in 2 parts so be patient:

Pizza Seasoning
-2 oz. to 32oz. tomatoe sauce-
2 tbls.-Mexican Oregano(because I like it better)
2 tbls.-Garlic powder
1 tbls.- pepper flakes
1 tsp. - salt(for those not to have salt - leave it out -it's still good)
1 tbls. Thyme(fresh ground)
1 tbls. -Onion powder
1 tbls.- Sugar ( substitute for diabectics)

Mix well and store in air tight container for 6 mos.- makes 2 16oz. cans of Tomatoe (Pizza) sauce.Noet: make a day ahead for max flavor.


Pizza Dough (my version )
1 pkg.-active dry yeast
3-4 tsp. Honey(or to taste)
2 cups- A-P flour (2 cups reserved)
1 cup - water
3 tbls. - good (EVOO)yes, I like Rachel! so ?
11/2 tsp - salt (sorry this is a necessary evil)

Dissolve Honey and yeast in luke warm water (90-110*f) and proof for 10-15 min.
Mix 2 cups flour with salt and oil until flour looks like meal.
Stir in water mixture and beat lightly until smooth.Add reserve flour a little at a time until dough forms a ball (pulls from the sides )
Knead for 8-10 minutes until it smooth and elastic.
Place in a oiled bowl and cover for 1 hour or doubled.
punch it down and cut into 1/4's
Knead these for 10-15 strokes( here wrap and refridgerate unused portion.Otherwise let it sit for 20 min. at room temp.
Form your curst, top as will, bake at 450 till crust is golden and cheese bubbly.

Now , so as to keep in true smoking fashion, place in your smoker at 300* for 30 or so ( Until browned and bubbly ).

M-m-m-m-m-m Enjoy

 

[shellbellc]

Welcome aboard! Like to see a newbie to the site that has lots of experience. Lookin' forward to your recipes. When you say a cook for 35+ years, are you talking restaurant or just for family and friends...Hey for a neat trick for corn on the cob, check out Dutch's way to do corn for a crowd using a big cooler. BTW, apple dumplings were always my birthday dinner request.

 

[ultramag]

Welcome to SMF kingoh4!!! Glad ya found us.