- Aug 27, 2008
- 5,170
- 409
Hey, everyone. Glad to be aboard. Just found this forum lastnight and had to join. This is a great place for us smoke lovers to share ideas, memories and give advice.
Name's Eric. Current residence is Wright, Wyoming. Grew up in North Dakota, spent some time in Wyoming, then Colorado. Married w/5 and we all love good food. I drive heavy diesel truck for pay (off-road, oilfield).
My first pork spare ribs (does everyone start with these?) were smoked on my Brinkmann, then finished along with unhusked corn, some dogs and burgers for the 4th of July. Everyone we invited brought side dishes, meats or salads. That was a great block party...good food & good fun with lots of good people. I think that was 5 years ago. Been doing the 4th party ever since, and alot more throughout the year.
I've been outdoor cooking (open fire, charcoal or gas) for 25+ years. I started dabbling with smoked ribs after moving back to Wyoming, so I guess 5 or 6 years with smoking.
My personal experience with smoking has all been good (haven't destroyed a meal), family & friends/neigbors love my cooking. One lady down the street had my ribs first, later that summer she had some chicken. She said to me: you know, one day you'll make some one a good wife. It was a good laugh! That's what counts for me. I'd have to say I'm an intermediate smoker with potential. Potential because I don't smoke as often as I would like to. Though when I cook, I try to do something with a little twist from the time before. It keep's dinner more interesting, just have to stick with the basics that work well for you/your equipment. Variety is sometimes even more memorable to friends & family than the blow-'yer-boots-off darn good ribs. Nothin' like yer buddies tellin' ya: "Man, ya gotta do that stuff again".
I did three batches of Idaho harvested White-Tail deer for my neighbor. That was my first time. With each of the batches, I used a different dry rub, bagged 'em up and labed with the rub-type & smoke. When I dropped it off at his house, I told him to let me know which he liked best and if any of it wasn't really good (so I could learn what works/doesn't work). Well, he couldn't keep his kids out of the stuff, but he managed to take some to work a few times to share with the guys and they said it was all good.
Enough about me for now. I saw a lot of interesting threads, so I'll be readin' for a while.
Again, it's great to be here! Later.
Name's Eric. Current residence is Wright, Wyoming. Grew up in North Dakota, spent some time in Wyoming, then Colorado. Married w/5 and we all love good food. I drive heavy diesel truck for pay (off-road, oilfield).
My first pork spare ribs (does everyone start with these?) were smoked on my Brinkmann, then finished along with unhusked corn, some dogs and burgers for the 4th of July. Everyone we invited brought side dishes, meats or salads. That was a great block party...good food & good fun with lots of good people. I think that was 5 years ago. Been doing the 4th party ever since, and alot more throughout the year.
I've been outdoor cooking (open fire, charcoal or gas) for 25+ years. I started dabbling with smoked ribs after moving back to Wyoming, so I guess 5 or 6 years with smoking.
My personal experience with smoking has all been good (haven't destroyed a meal), family & friends/neigbors love my cooking. One lady down the street had my ribs first, later that summer she had some chicken. She said to me: you know, one day you'll make some one a good wife. It was a good laugh! That's what counts for me. I'd have to say I'm an intermediate smoker with potential. Potential because I don't smoke as often as I would like to. Though when I cook, I try to do something with a little twist from the time before. It keep's dinner more interesting, just have to stick with the basics that work well for you/your equipment. Variety is sometimes even more memorable to friends & family than the blow-'yer-boots-off darn good ribs. Nothin' like yer buddies tellin' ya: "Man, ya gotta do that stuff again".
I did three batches of Idaho harvested White-Tail deer for my neighbor. That was my first time. With each of the batches, I used a different dry rub, bagged 'em up and labed with the rub-type & smoke. When I dropped it off at his house, I told him to let me know which he liked best and if any of it wasn't really good (so I could learn what works/doesn't work). Well, he couldn't keep his kids out of the stuff, but he managed to take some to work a few times to share with the guys and they said it was all good.
Enough about me for now. I saw a lot of interesting threads, so I'll be readin' for a while.
Again, it's great to be here! Later.
