ringing in for SoDak

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cb2

Newbie
Original poster
Jul 9, 2006
4
10
South Dakota
Just thought I would both ring in for South Dakota AND say that all I have learned from your site is both very interesting and fun not to mention stuff I wouldn't be able to find all condensed in one spot for less than $100. LOL!

Anyway, we are Crystal and Chad and we have two daughters. I'm originally from OK but he's been an SD boy the whole time :) We haven't been into the whole BBQ thing for too long. Just catching the fever again by seeing all the competitions on the Food Channel and the Discover Channel. See, TV does work in someone's favor or is it flavor?? There really isn't any good BBQ up in these parts that we've found at all. I have lots of questions but I will just sit back and learn from you guys for awhile. I ultimately have hopes of a "roach coach" BBQ place to show these dang yanks how BBQ is really done :D I'll leave the lefsa and lutefisk to the natives...

Crystal and the Crew
 

monty

Master of the Pit
Moderator
OTBS Member
SMF Premier Member
Jul 17, 2005
2,370
12
Newark, Vermont
Heya, Crystal and Chad! Since you already know what's available here I s'pose all I can do is invite you to set a spell, enjoy our company and share with us as we share with you both our triumphs and our flops! Every experience is a learning experience!
Glad you found us!
Cheers!
Monty
 

tommy c

Meat Mopper
OTBS Member
Jun 23, 2006
213
12
Wisconsin
Welcome CB2!
You've come to the best darn Que-site on the web. Lots of great folks here to help ya...even some Yanks :lol: I'm from wisconsin and we love our Que, And we do some of the best fish boils you'll find here on the great lakes. Dive in, we look forward to your posts. 8)
 

cb2

Newbie
Original poster
Thread starter
Jul 9, 2006
4
10
South Dakota
Just had some Rib Rub by Famous Dave's... Leaves quite a bit to be desired. Hadn't ever tried it before.. Probably won't again without a little more research on proper use of a rub. Chad did this one. I'm more prone to using a marinade style prep. I make a really good 3 day brisket... but that's all I've really mastered at this point, HA!

Crystal
 

vulcan75001

Smoking Fanatic
OTBS Member
May 27, 2006
842
11
Danbury, Ct.
CB2

Welcome from a Ct. Yankee...Glad to have you here...thanks the heads up on that rub...can't say that I have even see it around here....that 3 day brisket sounds interesting ..Please tell us more..

Later
Richard
 

cb2

Newbie
Original poster
Thread starter
Jul 9, 2006
4
10
South Dakota
Well, it's a recipe that my grandmother used and I just took it over :) The first day is marinading, the second day is cooking for five hours, and the third basically consists of thoroughly reheating the meat and adding the sauce.

I'll post in the recipe section. Obviously, modify to your tastes :)
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Jul 7, 2005
7,126
446
Midvale, UT
Welcome to SMF Crystal and Chad. I think a lot of us here use "If you can't find good 'que, then make your own" as our un-offical motto. 8)

If you know what you prefer in a rub, you can always develop your own recipe or find a good recipe and make some changes in it to make it yours.

tulsajeff has done an outstanding job of putting this forum together and each of us contribute what we know and have learned so that folks like you can benefit.

Enjoy!