"OTBS"

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Congratulations inductees, thanks to everyone for their contributions to the ever expanding art and science of preparing quality food.

And by the way, Merry Christmas to all of you!

Ken
 
Welcome New Members!

Your induction into the OTBS serves as a milestone in the ever evolving SMF. I know you will be true to the blue! Wish I could celebrate with a Thin Blue Smoke myself but the only smoke around me for the next couple of months will be diesel flavored!

Thank you to all those who wished us well and Merry Christmas, Everyone!
 
Monty, just wrap some leftover pulled pork in tin foil, place it between the exhust manifold, turbo, and the head, plow about 50 miles of pavement and lunch is hot and conveient.
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Have a great Christmas, I hope your not on call the whole time.
 
Wow I have been gone from the SMF way to long. I have just been crazy busy with work & coming home & crash... Hardly able to keep up with the every day stuff @ home.
CONGRATS to all the new knights!!
 
Congrats to the new OTBS Members! I know they will be an asset to the smoking family. As far as the negative people of this forum, shame on you.
May God bless your heart and make you see the good in people. There is no reason why this forum couldn't be the best there ever was if we show respect and love for each other........no one is better than the other. I have spoken my piece....please think about others and what you can do to help our brothers and sisters in this smoking forum. Merry Christmas To everyone and hope you get what you had hoped for.
 
It's been a very short time for me in smf, but I'm hoping that I've been accepted for the fact that I toil in pork every single day and that the passion is still bigger than anything I've ever done before for a living.

While I won't ever have a huge post count, I sure hope that I can provide something useful in it's content, and let me say here and now, anyone at anytime is welcome to ask me anything.

It doesn't mean I'll know the answer of course, but if it happens to be something I"ve come across or smoked over the years I'll absolutely give up any of my "secrets". If it weren't for the friendly pitmasters over the years sharing with me, god knows I"d be working for attorneys........no offense to you attorneys, but as you probably already know, barbecue is so much more fun.

To me, this is the place I'll learn about venison, sausage, jerky, and all the things I have yet to master, but it's more importantly, an opportunity to "pay it forward" as Oprah puts it.

Thanks so much folks for all your support, my barbecue knowledge is yours for the taking and trading.
 
To the honored voting members of The Order of the Thin Blue Smoke, I humbly make application for consideration of induction into this most venerated and austere(had the real definition of the other word pointed out to me guess that's what happens when a redneck tries to talk all refined and such) assemblage. In other words "Hey Y'all kin I join too????"

Here is my perfect smoke to date http://www.smokingmeatforums.com/for...threadid=12221

Thank you
your humble servant
Longshot
 
Hear ye, Fellow knights, I do believe we have a prime candidate for a new nomination!

I feel ds7662 has proved to us he is worthy to uphold the honor of knighthood!

He has been real helpfull, Welcomed new members and most importantly has defiantly Demonstrated the art of Thin Blue Smoke.
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Can I get a second on this nomination?
 
Longshot, that is a nice looking smoke you got there! Excellent job. Let me ask though since I don't have time to research it myself, have you shared any recipes with the rest of the community? If so, then you have my vote. Otherwise, spread the knowledge!
 
I am truly humbled Glued.
All I can say is thank you. I will do my best to share what little knowledge I have with those who are in need.
 
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Great deal on LEM Grinders!

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