Roll Call (Start Here First)
-
Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian welcome to the community and never apologize for making good food, no matter how you achieve it. I think you will find a great variety of methods here. I use the oven often to finish, especially in the colder months.
-
this community is not condemning we are all here to help one another and glad to do so
-
I guess I never said hello in this thread. I don’t read instructions very well so following Austin original post:
Where are you from (city/state)? … New Iberia, Louisiana…
How much experience do you have in meat processing or smoking/grilling? … been doing it all my life (and I’m 50)…
What is your favorite meat snack or seasoning flavor? … I love jerky, love snack stick and sad to say that I have never made my own. As for seasoning flavors I am partial to South Louisiana and creole seasoning, absolutely love India and South Asian… and spicy foods!
What is your current smoker or grill? I own a Louisiana Gill pellet smoker and a gas grill.
Dr_Pain welcome aboard. You have found a great community of people willing to help. I think you will enjoy the banter and appreciate the various opinions and methods from the great people here.
-
Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman welcome to the community. I think you have found a place full of like minded folks.
-
Dr_Pain So, you are just a youngster! I’ll just hold on to my age until you catch up.
And I so agree with you about Louisiana seasonings and the India foods are among my favorite cuisines.
You and I know what is spicy, but so many people from other parts of the Great States of the United States do not know the difference between great flavor and too hot. Burning is not a flavor or spice, nor is pain (no pun intended). Things like onions, garlic, bell peppers, and so many other spices and seasonings are important to great food. Don’t have to hurt or impress people to be very flavorful…
-
Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman welcome to the group. Lots of good folks here.
-
Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian no condemnation here, I would be lying if I said I had not done it a time or two. Welcome to the group.
-
I guess I never said hello in this thread. I don’t read instructions very well so following Austin original post:
Where are you from (city/state)? … New Iberia, Louisiana…
How much experience do you have in meat processing or smoking/grilling? … been doing it all my life (and I’m 50)…
What is your favorite meat snack or seasoning flavor? … I love jerky, love snack stick and sad to say that I have never made my own. As for seasoning flavors I am partial to South Louisiana and creole seasoning, absolutely love India and South Asian… and spicy foods!
What is your current smoker or grill? I own a Louisiana Gill pellet smoker and a gas grill.
Dr_Pain welcome to the group
-
Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman welcome to the group
-
GWG8541 said in Roll Call (Start Here First):
Chef Dr_Pain it is nice to see some young folks come aboard.
LOL!!! I don’t feel like it this morning
-
zbigjeff said in Roll Call (Start Here First):
Dr_Pain My dad always said “getting caught feeling will always get you in hot water”.
Oh boy teen girls and their feelings. One night, a few months back, the wife was explaining the reality of a situation vs what my daughter perceived and the daughter responded with “well that how YOU feel”. Man I’m getting torqued again just rethinking it. I better just stop. lol I’m sure we can just imagine how that conversation went.
-
zbigjeff said in Roll Call (Start Here First):
Dr_Pain My dad always said “getting caught feeling will always get you in hot water”.
Oh boy teen girls and their feelings. One night, a few months back, the wife was explaining the reality of a situation vs what my daughter perceived and the daughter responded with “well that how YOU feel”. Man I’m getting torqued again just rethinking it. I better just stop. lol I’m sure we can just imagine how that conversation went.
Ridley Acres said in Roll Call (Start Here First):
zbigjeff said in Roll Call (Start Here First):
Dr_Pain My dad always said “getting caught feeling will always get you in hot water”.
Oh boy teen girls and their feelings. One night, a few months back, the wife was explaining the reality of a situation vs what my daughter perceived and the daughter responded with “well that how YOU feel”. Man I’m getting torqued again just rethinking it. I better just stop. lol I’m sure we can just imagine how that conversation went.
Haha! I remember a come to Jesus conversation with each of my kids regarding the “emotional conversations” vs. “pragmatic/logical fact based conversations”. Thank God they got the message before I was sent to jail LOL!
-
zbigjeff said in Roll Call (Start Here First):
Dr_Pain My dad always said “getting caught feeling will always get you in hot water”.
Oh boy teen girls and their feelings. One night, a few months back, the wife was explaining the reality of a situation vs what my daughter perceived and the daughter responded with “well that how YOU feel”. Man I’m getting torqued again just rethinking it. I better just stop. lol I’m sure we can just imagine how that conversation went.
Ridley Acres ?Dr_Pain You guys made my morning while talking about “real life” experiences and perceptions of people with “feelings”. I’ve had to pick my jaw off the floor a number of times when I heard the “perceptions” of kids or others because many times, I could not imagine how they came up with 1% of those thoughts. (I had to restrain myself many times from yelling out the word “WHAT???”) I sit here smiling and almost crying at the same time. Thanks for making my morning a smiling one.
-
Dr_Pain I say, go for it. Weather our community wants a cookbook or not, as long as Walton’s doesn’t prevent me, I want to do a Meatgistics cookbook. This would, to my knowledge, be the first cookbook to include a section on Nutria.
Now, Just how cool would that be…
-
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
-
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 let me say welcome to the community. Glad to have you here and you’ll find that everyone here is very helpful and it sounds like with your background you can help alot of us. Have a great day
-
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 Welcome! This is a great place to learn, chat, and share the knowledge you have.
-
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
-
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 welcome to the best community you’ll ever live in. Looking forward to sharing your experiences. To tag someone on here just use the @ and start typing their name. A drop down menu will show a list of users to help you.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
