New smoker in Indiana

Discussion in 'Roll Call' started by willk94ever, Sep 20, 2017.

  1. willk94ever

    willk94ever Newbie

    Hey. Got my first smoker this summer. its a newer style OK Joes Highland. I have done ribeyes, pork tenderloins, chicken, pork butts, two small briskets, and this sunday I am doing my first larger brisket. About 7-8 lbs and for me thats a bigger brisket. I love smoking. I am going to smoke a turkey for thanksgiving this year and I cant wait. 
  2. [​IMG]   Good morning and welcome to the forum from a hot humid day here in East Texas, and the best site on the web.   Lots of great people with tons of information on just about everything.

  3. Braz

    Braz Meat Mopper SMF Premier Member

    Hi from another Hoosier. Anderson area.

  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Settle in and look around, join the conversations.
  5. david r

    david r Fire Starter

    My Browns play the Colts this week and I Iove to have  football parties here in Cleveland.  ( I need to make good food given the quality of the team)   I theme the meal for who they are playing.  Any suggestions of purely Hoosier state dishes?   I was thinking of doing Hickory smoked ground pork burgs?  And Welcome to the Board!   its awesome!
    Last edited: Sep 21, 2017
  6. yankee2bbq

    yankee2bbq Smoking Fanatic

    Being born and raised in northern Indiana, I would say corn being part of the main dish.
    david r likes this.
  7. Braz

    Braz Meat Mopper SMF Premier Member

    Corn and pork are quintessential Indiana staples. It's the Colts. I suppose horsemeat is out of the question though.

    david r likes this.
  8. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Since 1998 I've been attending an annual pepper festival south of Indianapolis. I wrote this parody of Sailing to Byzantium for the 2008 event
    That is no country for spices. The jam On larded biscuits spreads, among the sweets; The maraschino cherry on the ham, The salmon rolls, the crowded mac and cheese, Fish, flesh, or fowl, vegetables from a can, The mildest fare celebrated as treats. Caught in the sleepy blandness all will spurn Condiments laden with merciless burn. A bland palate is but a paltry thing, An idle tongue, a sweatless brow, unless, It joyously discovers capsaicin, And every meal with liveliness is blessed, No joy is greater than the harvesting Of sacred pods whom all proclaim the best. So I have traveled overland to be In the sandy, rolling fields of Waverly. Oh firey, potent pods upon the vine, Whose brilliant reds eclipse the tones of Fall, With every thunk, the bucket says you're mine, Had I but time, I would gather you all. Then after all my labors you will line The waiting shelves along my kitchen wall. Then be you dried, or potion held in glass, I'll always have you there to kick my ass. For ever more, when I will go to meet My fellow Chile Heads, each one will bring Some cherished sample of this Summer's heat To share with all, the blessed suffering; Then these red habs will make the scene complete, All friends together, in the firey ring. Then all will gladly raise a glass and toast The generosity of James the Host.
  9. Braz

    Braz Meat Mopper SMF Premier Member

    Brings a tear to my eye.

    When & where is said peper fest? I may want to go.


Share This Page