USMC Mom New to SMF

Discussion in 'Roll Call' started by trece, Jul 29, 2007.

  1. trece

    trece Fire Starter

    Hello everyone!
    We are new here and new to smoking meat but we are having fun!
    Borrowed an ECB from a friend a few weeks ago to see if we liked it and last night bought a SS Masterbuilt Electric. Took the 5-day e-course and bought Jeff's recipes. (Trying them today for the first time). Prepared 3 racks of ribs last night and intend to baste them w/Jeff's sauce 1 hour prior to being done. Wow, that stuff is HOT!
    BTW (Just have to yell it out loud) my son who is a Marine came home yesterday for 3 weeks!!!!!!!!
    My son is home, my 16yr old isn't in trouble (yet...) today and I'm smokin ribs.................its a perfect day!!!!!
  2. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Welcome Trece. Always glad to have more Mom Members. Hope you're having a great time. Remember if you have any questions just ask.

    Keep Smokin
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    welcome to smf & welcome home safe & sound to your son. thank him for his service from me & mine.looking forward to pics of your que.
  4. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Welcome to the SMF Family, Trece!

    You will find a great deal of information here, but more importantly, a wealth of caring!

    Good luck with your sxteen year old, thank you for sharing your Marine with all of us (HOORAH!!), and visit often!

  5. deejaydebi

    deejaydebi Smoking Guru

    Welcome Trece -

    Glad you've joined us. You'll love Jeff's recipes. You'll love this site we've got it all, food, fun and friends!
  6. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Trece, welcome to the SMF and tell your son thanks for serving from a Vietnam Vet 67/68.[​IMG] If he ever needs help navigating the VA system I will be glad to help.
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Ask lots of questions. The friendly folk here will make answer.

    Take care, have fun, and do good!


  8. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Welcome aboard the SMF!!! Sounds like your day is going great!! Keep us posted on the results and tell your son we thank him for his service!! [​IMG]
  9. catfish

    catfish Meat Mopper OTBS Member

    welcome trece

    This place is a wealth of knowledge it helped me more than I can say.
    So welcome and keep the questions coming.

  10. bud's bbq

    bud's bbq Meat Mopper

    Trece, welcome and look forward to smoking some meat together. Please thank you son for all that he does for us.
  11. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF [​IMG] Tell your son "Thank You" for serving his Country.
  12. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Welcome aboard. Look forward to hearing about your adventures with you're new smoker.
  13. cheech

    cheech Master of the Pit OTBS Member

    Boy you just jumped in with both feet! Welcome aboard.

    Thanks for your son's service to our country
  14. trece

    trece Fire Starter

    Haven't had to call the fire department yet.......see I told ya, its a good day!

    Cheech, there's no other way to jump.............
    Blackhawk19, THANK YOU! for your service!!!

    And to everyone else that thanked my son, I will tell him all of your kind words...

    Semper Fi
  15. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

  16. trece

    trece Fire Starter

    Thx Blackhawk I will. Quick question, for those that have used Jeff's sauce. Do I just baste once and hour or two before there done, or is it dipping sauce as well and or should I baste them more then once?

    Presently, they were prepared last night membranes off, mustard, rub etc. Now they are steaming in tin foil in the smoker w/apple juice.

    In a hour or so I'll remove the foil and baste.................right?
  17. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    3 hours in the smoke just till the meat starts to pull back from the edges of the bones; 2 hours in the foil with the apple juice and whatever; 1 more hour on the heat out of the foil, smoke optional. The sauce is a finishing sauce or can be used as a dipping sauce.

  18. deejaydebi

    deejaydebi Smoking Guru

    Trece -

    You might want to water it down a bit with lemon juice or apple or something to use as a finishing sauce. It's thickerer than a finishing sauce more of a BBQ sauce. Save the sauce baste for about the last half hour or so. Enjoy!
  19. Welcome to the best forum on the internet and it's smokin. You will surely gain tons of great info. here. Hope all your smokes come out better than your mind can imagine. Please tell your son Semper Fi from me since i too was in the Marine Corps. Retired back in 1990.

    Bill Clarkson
  20. trece

    trece Fire Starter

    I now "appear" to be amazing to my family and friends...
    The fire department never came.....
    My 16 yr old has gone the ENTIRE DAY without getting grounded....
    Jeff is a God...........
    Bennigans ain't got nothin on me..............

    They were amazing!
    Thanks for all your help, now what should we smoke next Saturday....................hmmmmmmmmmmm

    Thank You for your Service Bill Clarkson!
    Semper Fi

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