Hi Yall-Again

3970010 · Posted: Mar 31 2006 Post subject: Hi Yall-Again

I had to re-registar again because of the server crash.

kickassbbq · BBQ Pro Joined: 06 Jan 2006 Posts: 664 Location: mn

I am looking for someone to come over and clean up this mess from my BBQ party last night. There are beer bottles, ashes, leftover BBQ scraps in the yard and driveway, a few small logs that need to be re-stacked on the woodpile, 2 smokers that need cleaned, a couple of people laying out there that aren't moving and a lot of puke everwhere.
Send someone quick!!!!!!!!!!!!!!
Smoke On!!!!!
ed
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Smoke On!!!!!!
www.kickassbbq.com

JimH · Posted: Mar 31 2006 Post subject:

Welcome to the forum 3970010. I'm in Sugar Land and I use a Oklahoma Joe's Longhorn(gag) horizontal offset smoker and a Cook'n Cajun bullet smoker.

3970010 · Posted: Mar 31 2006 Post subject: Re: Cleanup

3970010 · Posted: Mar 31 2006 Post subject:

kickassbbq · BBQ Pro Joined: 06 Jan 2006 Posts: 664 Location: mn

The 3970011 Man,
If you have questions about BBQ, there are a LOT of people here that will help you. I was a little confused due to your web site you put up. It simply looks like an advertisement for a cleaning service and has NOTHING to do with BBQ.
If you take that down, more people will respond to you about BBQ and know you are not just promoting some business.
Smoke On!!!
ed
_________________
Smoke On!!!!!!
www.kickassbbq.com

3970010 · Posted: Mar 31 2006 Post subject:

Woops. Sorry about that. I do tend to try and advertise as often as possible. I will take it off now.

JimH · Posted: Apr 01 2006 Post subject:

bigabyte · Posted: Apr 01 2006 Post subject:

I agree 100% with what JimH said. If you are brand new to this, you want to start with either Chicken or Boston Butts. Chicken is cheap so screw ups are not expensive, and Butts are real forgiving. It is almost impossible to mess up a butt, but it can happen. After you get those down go for Ribs and then some Brisket. Brisket is the toughest of the 4 to cook. I'm not saying you can't start with brisket, I did. But a lot of people will wind up with a tough, dry, or oversmoked brisket on their first couple attempts and give up. You don't want that to happen, especially with how much a brisket can cost!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

3970010 · Posted: Apr 01 2006 Post subject:

I have discovered a major problem. I realized that I need a meat market here in the Houston area. So, I got in the ole Bronco and went to hunt one down. I went to six. They were all Hispanic. I do not have a problem with Hispanics. I do have a problem when I am not spoken to in Engish. Does anybody know of a good ole White Boy meat market here in Houston that actually knows something about good BBQ meat and might be willing to share their knowledge and make sure that I get quality meat?

bigabyte · Posted: Apr 01 2006 Post subject:

I'm not from down there so I can't help ya, but I identify with your problem. I go to a carniceria here in KC for my meat, they have good quality stuff. Only 2 or 3 (out of 20 or more) guys speak English though, and you take a number when you walk in and whoever calls your number is who you have to work with. It's frustrating getting through that communication barrier sometimes. I just point to the meat and when he shows me stuff I either nod or shake my head. Works fairly well.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

BradM · Posted: Apr 01 2006 Post subject:

JimH · Posted: Apr 01 2006 Post subject:

I'd find another customer in the shop who could translate for you. Learn from them what words you need to know for chicken (pollo), beef, pork shoulder etc. Most Latin Americans are very helpful that way, especially once they know you're not INS/ICE. A Gringo shopping in a Latin American market is a suspicious character, once you become a regular it won't be a big deal.

3970010 · Posted: Apr 01 2006 Post subject:

3970010 · Posted: Apr 01 2006 Post subject:

bigabyte · Posted: Apr 01 2006 Post subject:

$1.30 and $1.99? Nice. Been paying about $2.25 or so up here.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

kjwalker · Posted: Apr 02 2006 Post subject:

Welcome to the forum numbers guy. One word for you: HEB. Your Pits and Spits is going to do you just fine. Those are indeed some awesome rigs.

One word for JimH...I used to live in Sugar Land as well, in Greatwood to be exact, until I moved back out East. In fact, I believe I had the exact same Oklahoma Joe smoker, it sucked. I hated it every minute. Wanted to throw is into a canal when I left. If you know a welding friend, he probably can fix it up for you.

I did a few mods, but not nearly enough. The think leaked like a seave.

KJ
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