New to the forum...

[smokin lou]

But not new to smoking. I have been doing it for about ten years on one of those small water smokers. I recently picked up a Masterbuilt electric and just yesterday did my first ribs on it. I used the 3-2-1 method on the ribs and everyone in the family agreed they were the best ribs they ever had.

I have learned a lot since visiting this forum (like the plateau when doing pork butt). My butts never came out "falling apart" until I got an internal meat thermometer and cooked them to 195 deg as recommended on this forum.

I would like to give a little back so I will post some of my side dish recipies in the recipie section.

Edit: Probably should have put this in the "Roll Call" forum, moderator please feel free to move.

 

[gypsyseagod]

welcome lou & for the pulling of the pork (no pun intended),try wrapping & resting it for an hour or 2 before pulling.

 

[smokin lou]

Thanks for the welcome. I have heard about the rest period, but when the butts come off the smoker and there are 10 people staring at you and waiting... Well, you get the idea.

 

[crownovercoke]

Welcome to smf. You have a good home here.

 

[gypsyseagod]

oh i know... thats why i own a cattle prod. hehe

 

[desert smokin]

Welcome aboard. Looking forward to your sharing your experience and recipes. We also want details on your smoke and the ever popular Q-views.

 

[squeezy]

Welcome Lou ... love your attitude ... you are our kinda people!

Happy Smokin' !

 

[hawgheaven]

Welcome aboard Lou, glad you found us!

 

[bbq bubba]

Welcome to the SMF

 

[flagriller]

Welcome! You will enjoy it here.

 

[peculiarmike]

Welcome Smokin Lou! You should have some different things to smoke available around Chesapeake. Oysters for example. Turn us on to a good vinegar-mustard based sauce from that area. And for sure share your sides! Had some realy tasty things in that area. One was a sweet cornbread that was the best! Looking forward to your posts.

 

[hillbillysmoker]

Welcome lou, There are alot of friendly folks here to hang out with. Glad you decided to become one of them.

 

[t-bone tim]

Welcome aboard SMF, Lou and hello from Canada, glad you joined us

 

[watery eyes]

Welcome Lou...

Only thing I would do is try to have the pork done early and rested before they arrive. It keeps for hours in a cooler and you can pull when you are` ready.

But you probably already knew that...

 

[smokin lou]

Thanks all for the warm welcome...

I posted a recipie for my potato salad in the "Sides" Forum.

Enjoy.

 

[smokin lou]

As I found out long ago, the guys that smoke down here (especially from North Carolina) Protect thier BBQ Sauce recipies like it was a bar of gold.

I came up with this one and most folks that try it love it:

http://www.smokingmeatforums.com/for...ead.php?t=5861