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OLE GAR
Joined: 07 Mar 2006
Posts: 3
Location: TOLEDO BEND LOUISIANA
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 Posted: Mar 07 2006 Post subject: OLE GAR - A NEW GUY |
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FROM ARIZONA - MISSOURI - LOUISIANA - - I started out life at a little
mining town in central AZ and ended up retired herein Sportsman's Paradise - Beautiful Louisiana!
I am a "SMOKIN -GRILLIN -FRYIN - BOILIN" JUNKIE NOW! It is considered a minor "SIN" here in the south to cook inside the house! So when it is my turn to cook, I "grill" on the 7 burner Stainless Brinkmann, "smoke" in either of my 3 smokers, a Great Outdoors gas assist and a New Braunfels Smoker, and a home made stainless steel combo grill/smoker. MUDBUGS in season, get boiled on the Sam's Special Stainless Steel Turky fryin Crawfish boilin 30000BTU propane burner. Oh we fry turkeys too.
Years ago, while living "up North" in Missouri, some of my buddies and I did the Competition BBQ scene. Our entries didn't get us many first place wins but we had a blast at the local fairs and special BBQ events.
I use mostly local wood for generating the smoke. In the New Braunfels I start the burn fire with red oak and when the fire is red hot coals I lay on the hickory chunks or mesquite (from west TX) . The gas assisted Great Outdoors Smoker works the best at controlling the exact heat for those "long low temp " burns. It has a huge cast iron box for holding the various wood chunks. I usually use just hickory for the most flavorful smoke in pork or beef. Mesquite is good for the fish or chicken.
I'm looking forward to reading the posts and sharing what little I know with the group. |
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Rocky
BBQ Fan
Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC
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Hogwild
BBQ Super Fan
Joined: 20 Jul 2005
Posts: 488
Location: Hastings, NE
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| Posted: Mar 07 2006 Post subject: |
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| Welcome to the forum, Gar. Look around and have fun! |
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mding38926
BBQ Super Pro
Joined: 24 Jun 2005
Posts: 2244
Location: Lake Ridge, VA
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| Posted: Mar 07 2006 Post subject: |
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Welcome to the forum!
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Dinger |
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zilla
BBQ Super Pro
Joined: 09 Jul 2005
Posts: 1190
Location: Universal City, Texas
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| Posted: Mar 07 2006 Post subject: |
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Het there Gar nice to have ya here! 
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Zilla
GIANT BBQ |
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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Doc1680
BBQ Super Pro
Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis
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| Posted: Mar 08 2006 Post subject: |
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Yes sir. Welcome GAR. Sounds like you have a wealth of knowledge to share with us.
_________________
Love the voodoo that Q do.
Doc |
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Texacue
BBQ Fan
Joined: 06 Mar 2006
Posts: 176
Location: Texas
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| Posted: Mar 08 2006 Post subject: Re: OLE GAR - A NEW GUY |
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| OLE GAR wrote: | FROM ARIZONA - MISSOURI - LOUISIANA - - I started out life at a little
mining town in central AZ and ended up retired herein Sportsman's Paradise - Beautiful Louisiana!
I am a "SMOKIN -GRILLIN -FRYIN - BOILIN" JUNKIE NOW! It is considered a minor "SIN" here in the south to cook inside the house! So when it is my turn to cook, I "grill" on the 7 burner Stainless Brinkmann, "smoke" in either of my 3 smokers, a Great Outdoors gas assist and a New Braunfels Smoker, and a home made stainless steel combo grill/smoker. MUDBUGS in season, get boiled on the Sam's Special Stainless Steel Turky fryin Crawfish boilin 30000BTU propane burner. Oh we fry turkeys too.
Years ago, while living "up North" in Missouri, some of my buddies and I did the Competition BBQ scene. Our entries didn't get us many first place wins but we had a blast at the local fairs and special BBQ events.
I use mostly local wood for generating the smoke. In the New Braunfels I start the burn fire with red oak and when the fire is red hot coals I lay on the hickory chunks or mesquite (from west TX) . The gas assisted Great Outdoors Smoker works the best at controlling the exact heat for those "long low temp " burns. It has a huge cast iron box for holding the various wood chunks. I usually use just hickory for the most flavorful smoke in pork or beef. Mesquite is good for the fish or chicken.
I'm looking forward to reading the posts and sharing what little I know with the group. |
Welcome Gar! Nice to have some insight to all facets of cookin'. I've done a few Crawfish boils and fry a turkey once or twice a year for the family. I'm thinking of smoking a turkey next thanksgiving which will be the first time in about 5-years I haven't fried one for the holidays. I'd love some tips on making good gumbo and etouffee. Thanks for stoppin' by.
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There's no such thing as bad barbecue - some of it's just better than others. |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Mar 08 2006 Post subject: |
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Hi, Gar and welcome to the forum!
I'm sure by now You are shakin' Your head and askin' "How in the world can Ya' meet so many folks knowledgable of a subject and still be downright courteous"?
Hey..Fughetaboutit! ...This is THE Place!
Have Fun,Cook on and let us in on what Ya'll got goin' on!
Best Regards, Tony |
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