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Hello from Brooklyn NYC!

 
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dieselraver



Joined: 22 Feb 2013
Posts: 3

PostPosted: Fri Feb 22 13 12:54 pm    Post subject: Hello from Brooklyn NYC! Reply with quote

Yep! first time poster here, but i've been an avid cook for quite some time. I belong to a few car forums but this is my first cooking one. I was researching Pellicle's and stumbled upon this forum, I figured I'd say hello to my fellow smokers.

I just want to share this little bit of advice to anyone who is interested in smoking, Where there is a will, there is a way. I have no backyard but yet I manage to smoke on concrete and with wood! A few of my pictures, the bacon is in my fridge right now to develop the Pellicle and will most likely get smoked tomorrow or Sunday. enjoy!

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/602062_10151299516593017_120467480_n.jpg

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/574688_10151299516703017_53609890_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-snc6/377648_10151299516838017_664494770_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-ash3/521437_10151299516983017_128592552_n.jpg

https://sphotos-b.xx.fbcdn.net/hphotos-snc6/8700_10151299517088017_1600516778_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-prn1/16984_10151299517153017_2081076155_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-prn1/559897_10151299517343017_391529828_n.jpg

can't make bacon without a few beers Smile

https://sphotos-a.xx.fbcdn.net/hphotos-ash3/563274_10151301575953017_2117088445_n.jpg

and after the cure, the bacon was curing from Sunday till tonight. This is directly after being soaked to remove some of the salt, it will now sit for at least 24-48 hours

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/644199_10151306644648017_1013324137_n.jpg

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/525040_10151306644673017_61484023_n.jpg

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/488064_10151306644708017_19486243_n.jpg

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/536951_10151306644728017_642273448_n.jpg

Enjoy the pictures and thanks for looking!
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Fri Feb 22 13 1:12 pm    Post subject: Reply with quote

Welcome to the forums dieselraver!

Please read PMPNLT650pxOTLS!
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Here's a change Robert.

I still work here!
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k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26012
Location: Southeast Texas.

PostPosted: Fri Feb 22 13 8:02 pm    Post subject: Reply with quote

Welcome to the ring dieselraver, looking forward to seeing some more pics of your cooks. Smile
I see you have met SoEzzy our moderator. Your pics need to be no larger than 640 x 480 or they will get removed.
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Always remember slow and steady wins the race.

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TX727
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Joined: 02 Sep 2012
Posts: 449
Location: Plano, TX

PostPosted: Fri Feb 22 13 9:06 pm    Post subject: Reply with quote

Welcome to The Ring!
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BBQ, friends/family, a nice cigar and a fine glass of scotch. Sometimes the world comes together on its own.

Proud member of the "Easy Bake Oven and Old Milwaukee Clubâ„¢" since 2013
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Maniac
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Joined: 02 Oct 2010
Posts: 2432
Location: Pa

PostPosted: Fri Feb 22 13 9:53 pm    Post subject: Reply with quote

welcome to the ring Exclamation

no yard would freak me out...but also give me a little extra time Laughing
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dieselraver



Joined: 22 Feb 2013
Posts: 3

PostPosted: Fri Feb 22 13 11:09 pm    Post subject: Reply with quote

appreciate the kind words! Thanks for the heads up on the picture sizes, interesting to know, I'll be sure to resize in the future! Smile
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Fri Feb 22 13 11:23 pm    Post subject: Reply with quote

Welcome to the Ring dieselraver.
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italian skewer
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Joined: 09 May 2010
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PostPosted: Sat Feb 23 13 12:40 am    Post subject: Reply with quote

Welcome to the ring dieselraver.
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If we're not supposed to eat animals, how come they're made out of meat?
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dieselraver



Joined: 22 Feb 2013
Posts: 3

PostPosted: Tue Feb 26 13 11:33 pm    Post subject: Reply with quote

just want to clear up any confusion for those of you in this thread!

my advice is absolutely not for any old timers, god knows i am not a smoker or a commercial BBQ'er I am no means a pro.

my advice was for the new folk venturing out and curious about smoking their own meats, basically saying if I can do it in Urban NYC, you can do it! it just takes the courage and the research. that is all.

Hope I didn't step on anyone's toes.
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Wed Feb 27 13 12:12 am    Post subject: Reply with quote

No toes were stepped on in making this thread! Wink Laughing Wink
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Here's a change Robert.

I still work here!
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