Hi all,

Dropping out of lurk mode for just a second... I'm a frequent outdoor
cooker who til last month was stuck with a regular old square, covered
and vented grill, which has produced much tasty fare, but was not
suited for the really slow BBQ. I'm also a long term Usenet guy, so
hopefully won't step on my toes here...

About a year ago, I happened to receive a Word file copy of Rick
Thead's BBQ FAQ circa 1997. It was and remains some really good
reading, thanks Rick & other contributors. I've subsequently updated
my browser for the new version.

Anyway, to make long story short, my neighbor and I went down to Home
Depot, picked up a Charbroil Silver Smoker and went to it.
Corrupted... er adapted Danny Gaulden's All Purpose Rub and have gone
to Q'n. Anyway, I'm pretty much staying with ribs, and pulled pork
for now, tender and tasty. Have been trying to get picnics in a brine
to get all the way to a nice sweet (brown sugar and honey) ham cure,
but haven't yet managed to get the salty-sweet down to the bone yet
(the meat is tasty and fall-apart tender though). That's my goal.

Kind of stuck on fuel issues, as I live in a small apartment, so it's
buy charcoal, wood chunks, and chips. The only *real* charcoal I've
been able to find is "Best of the West" mesquite, and by the time I
use a 20 pound bag, at least 5 pounds of it is dust. I don't care for
Kingsford, but I'm kind of stuck with it for the present. I love
using hardwood, used to bake using old flanged dutch ovens for years,
but left my long term home in Mississippi 5 years ago... Any SoCal
readers have fuel ideas? Thanks.

Steve in Sandy Eggo

Steve,

What part of Mississippi are you from? I am in Hattiesburg, but I grew
up in Tchula, between Greenwood and Yazoo City.

Good to have you on a.f.b. I've learned a lot from the folks, here, as
well as the folks on the Smokering Barbecue mailing list, so pay
attention!

Stan Marks


In article >,
Steve Reyer > wrote:

> Hi all,
>
> Dropping out of lurk mode for just a second... I'm a frequent outdoor
> cooker who til last month was stuck with a regular old square, covered
> and vented grill, which has produced much tasty fare, but was not
> suited for the really slow BBQ. I'm also a long term Usenet guy, so
> hopefully won't step on my toes here...
>
> About a year ago, I happened to receive a Word file copy of Rick
> Thead's BBQ FAQ circa 1997. It was and remains some really good
> reading, thanks Rick & other contributors. I've subsequently updated
> my browser for the new version.
>
> Anyway, to make long story short, my neighbor and I went down to Home
> Depot, picked up a Charbroil Silver Smoker and went to it.
> Corrupted... er adapted Danny Gaulden's All Purpose Rub and have gone
> to Q'n. Anyway, I'm pretty much staying with ribs, and pulled pork
> for now, tender and tasty. Have been trying to get picnics in a brine
> to get all the way to a nice sweet (brown sugar and honey) ham cure,
> but haven't yet managed to get the salty-sweet down to the bone yet
> (the meat is tasty and fall-apart tender though). That's my goal.
>
> Kind of stuck on fuel issues, as I live in a small apartment, so it's
> buy charcoal, wood chunks, and chips. The only *real* charcoal I've
> been able to find is "Best of the West" mesquite, and by the time I
> use a 20 pound bag, at least 5 pounds of it is dust. I don't care for
> Kingsford, but I'm kind of stuck with it for the present. I love
> using hardwood, used to bake using old flanged dutch ovens for years,
> but left my long term home in Mississippi 5 years ago... Any SoCal
> readers have fuel ideas? Thanks.
>
> Steve in Sandy Eggo

--
Stan Marks

A waist is a terrible thing to mind.

On Tue, 27 Dec 2005 14:30:22 -0600, Stan Marks
> wrote:

>Steve,
>
>What part of Mississippi are you from? I am in Hattiesburg, but I grew
>up in Tchula, between Greenwood and Yazoo City.

Axe-tually, I grew up in Minnensnowta, but lived down in Gautier for
22 years. Got job transfer from P'goula to San Diego (Fleet Support
for Ingalls), so hear I am. I will tell you, my blackened albacore
(from fresh steaks) is something to kill for!!

>
>Good to have you on a.f.b. I've learned a lot from the folks, here, as
>well as the folks on the Smokering Barbecue mailing list, so pay
>attention!
>
>Stan Marks
>

Later, Stan. Good to meetcha.

Steve in Sandy Eggo

"Steve Reyer" > wrote in message
...
> On Tue, 27 Dec 2005 14:30:22 -0600, Stan Marks
> > wrote:
>
>>Steve,
>>
>>What part of Mississippi are you from? I am in Hattiesburg, but I grew
>>up in Tchula, between Greenwood and Yazoo City.
>
> Axe-tually, I grew up in Minnensnowta, but lived down in Gautier for
> 22 years. Got job transfer from P'goula to San Diego (Fleet Support
> for Ingalls), so hear I am. I will tell you, my blackened albacore
> (from fresh steaks) is something to kill for!!
>
Nice to see ya here Steve!! Been a few years since we were on the highway
together!!

Buzz

On Tue, 27 Dec 2005 16:09:21 -0600, "2fatbbq" >
wrote:

>
>"Steve Reyer" > wrote in message
.. .
>> On Tue, 27 Dec 2005 14:30:22 -0600, Stan Marks
>> > wrote:
>>
>>>Steve,
>>>
>>>What part of Mississippi are you from? I am in Hattiesburg, but I grew
>>>up in Tchula, between Greenwood and Yazoo City.
>>
>> Axe-tually, I grew up in Minnensnowta, but lived down in Gautier for
>> 22 years. Got job transfer from P'goula to San Diego (Fleet Support
>> for Ingalls), so hear I am. I will tell you, my blackened albacore
>> (from fresh steaks) is something to kill for!!
>>
>Nice to see ya here Steve!! Been a few years since we were on the highway
>together!!
>
>Buzz
>
Waal, I'll be dipped in fecal matter!!! Good to see ya Buzz!! If
you're ever considering being out this way, ping me. How are ya
doin?? (leaving my harley sig on)


Steve in San Diego
XLH1200 SENS BS135 DOF#1951
FAQ's at http://rmhfaq.com
rmh is IRL©
There's only one *RE*

Steve Reyer > wrote:
> Hi all,
>
> Dropping out of lurk mode for just a second... I'm a frequent outdoor
> cooker who til last month was stuck with a regular old square, covered
> and vented grill, which has produced much tasty fare, but was not
> suited for the really slow BBQ. I'm also a long term Usenet guy, so
> hopefully won't step on my toes here...
>
> About a year ago, I happened to receive a Word file copy of Rick
> Thead's BBQ FAQ circa 1997. It was and remains some really good
> reading, thanks Rick & other contributors. I've subsequently updated
> my browser for the new version.
>
> Anyway, to make long story short, my neighbor and I went down to Home
> Depot, picked up a Charbroil Silver Smoker and went to it.
> Corrupted... er adapted Danny Gaulden's All Purpose Rub and have gone
> to Q'n. Anyway, I'm pretty much staying with ribs, and pulled pork
> for now, tender and tasty. Have been trying to get picnics in a brine
> to get all the way to a nice sweet (brown sugar and honey) ham cure,
> but haven't yet managed to get the salty-sweet down to the bone yet
> (the meat is tasty and fall-apart tender though). That's my goal.
>
> Kind of stuck on fuel issues, as I live in a small apartment, so it's
> buy charcoal, wood chunks, and chips. The only *real* charcoal I've
> been able to find is "Best of the West" mesquite, and by the time I
> use a 20 pound bag, at least 5 pounds of it is dust. I don't care for
> Kingsford, but I'm kind of stuck with it for the present. I love
> using hardwood, used to bake using old flanged dutch ovens for years,
> but left my long term home in Mississippi 5 years ago... Any SoCal
> readers have fuel ideas? Thanks.
>
> Steve in Sandy Eggo

Hey, Steve. Glad you de-cloaked! Hope you've got a water filled drip pan
under the Q to catch burning embers. Buddy of mine burned out his balconey
and damn near the whole apartment building, if not for LAFD.

I buy Mexican Mesquite lump at Smart & Final. Burns good and hot, no
non-combustibles.

From the San Friginando Valley,

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"Steve Reyer" > wrote in message
...
> On Tue, 27 Dec 2005 16:09:21 -0600, "2fatbbq" >
> wrote:
>
>>
>>"Steve Reyer" > wrote in message
. ..
>>> On Tue, 27 Dec 2005 14:30:22 -0600, Stan Marks
>>> > wrote:
>>>
>>>>Steve,
>>>>
>>>>What part of Mississippi are you from? I am in Hattiesburg, but I grew
>>>>up in Tchula, between Greenwood and Yazoo City.
>>>
>>> Axe-tually, I grew up in Minnensnowta, but lived down in Gautier for
>>> 22 years. Got job transfer from P'goula to San Diego (Fleet Support
>>> for Ingalls), so hear I am. I will tell you, my blackened albacore
>>> (from fresh steaks) is something to kill for!!
>>>
>>Nice to see ya here Steve!! Been a few years since we were on the highway
>>together!!
>>
>>Buzz
>>
> Waal, I'll be dipped in fecal matter!!! Good to see ya Buzz!! If
> you're ever considering being out this way, ping me. How are ya
> doin?? (leaving my harley sig on)
>

well still riding the same ole bike(about 140kmiles), but seems that cooking
bbq contest has been taking up lots of riding time!! Haven't been to the
left coast since leaving la-la land in '76 but will be in touch if ever head
that way! Do ya still head north once in awhile??
new years resolution is to spend more time on the highway with the HD then
the truck and cooking gear!!

see ya

--
Buzz
2fat Bikers bbq

On Wed, 28 Dec 2005 08:59:38 -0600, "2fatbbq" >
wrote:

>
>"Steve Reyer" > wrote in message
.. .
>> On Tue, 27 Dec 2005 16:09:21 -0600, "2fatbbq" >
>> wrote:
>>
>>>
>>>"Steve Reyer" > wrote in message
...
>>>> On Tue, 27 Dec 2005 14:30:22 -0600, Stan Marks
>>>> > wrote:
>>>>
>>>>>Steve,
>>>>>
>>>>>What part of Mississippi are you from? I am in Hattiesburg, but I grew
>>>>>up in Tchula, between Greenwood and Yazoo City.
>>>>
>>>> Axe-tually, I grew up in Minnensnowta, but lived down in Gautier for
>>>> 22 years. Got job transfer from P'goula to San Diego (Fleet Support
>>>> for Ingalls), so hear I am. I will tell you, my blackened albacore
>>>> (from fresh steaks) is something to kill for!!
>>>>
>>>Nice to see ya here Steve!! Been a few years since we were on the highway
>>>together!!
>>>
>>>Buzz
>>>
>> Waal, I'll be dipped in fecal matter!!! Good to see ya Buzz!! If
>> you're ever considering being out this way, ping me. How are ya
>> doin?? (leaving my harley sig on)
>>
>
>well still riding the same ole bike(about 140kmiles), but seems that cooking
>bbq contest has been taking up lots of riding time!! Haven't been to the
>left coast since leaving la-la land in '76 but will be in touch if ever head
>that way! Do ya still head north once in awhile??
>new years resolution is to spend more time on the highway with the HD then
>the truck and cooking gear!!
>
>see ya

If you ever drop in on rmh, you'll find a little shindig called MAMBM,
which stands for "Me and My Big Mouth", which is held in NW Tennessee.
I plan on riding to that one.

Steve in Sandy Eggo

On 28 Dec 2005 05:47:11 GMT, wrote:

>Steve Reyer > wrote:
>> Hi all,
>>
>> Dropping out of lurk mode for just a second... I'm a frequent outdoor
>> cooker who til last month was stuck with a regular old square, covered
>> and vented grill, which has produced much tasty fare, but was not
>> suited for the really slow BBQ. I'm also a long term Usenet guy, so
>> hopefully won't step on my toes here...
>>
>> About a year ago, I happened to receive a Word file copy of Rick
>> Thead's BBQ FAQ circa 1997. It was and remains some really good
>> reading, thanks Rick & other contributors. I've subsequently updated
>> my browser for the new version.
>>
>> Anyway, to make long story short, my neighbor and I went down to Home
>> Depot, picked up a Charbroil Silver Smoker and went to it.
>> Corrupted... er adapted Danny Gaulden's All Purpose Rub and have gone
>> to Q'n. Anyway, I'm pretty much staying with ribs, and pulled pork
>> for now, tender and tasty. Have been trying to get picnics in a brine
>> to get all the way to a nice sweet (brown sugar and honey) ham cure,
>> but haven't yet managed to get the salty-sweet down to the bone yet
>> (the meat is tasty and fall-apart tender though). That's my goal.
>>
>> Kind of stuck on fuel issues, as I live in a small apartment, so it's
>> buy charcoal, wood chunks, and chips. The only *real* charcoal I've
>> been able to find is "Best of the West" mesquite, and by the time I
>> use a 20 pound bag, at least 5 pounds of it is dust. I don't care for
>> Kingsford, but I'm kind of stuck with it for the present. I love
>> using hardwood, used to bake using old flanged dutch ovens for years,
>> but left my long term home in Mississippi 5 years ago... Any SoCal
>> readers have fuel ideas? Thanks.
>>
>> Steve in Sandy Eggo
>
>Hey, Steve. Glad you de-cloaked! Hope you've got a water filled drip pan
>under the Q to catch burning embers. Buddy of mine burned out his balconey
>and damn near the whole apartment building, if not for LAFD.

Thanks, Nick. My pit is on ground-floor concrete slab, and has no
ashes dropping to the ground (offset firebox), so SDFD can relax <g>.
>
>I buy Mexican Mesquite lump at Smart & Final. Burns good and hot, no
>non-combustibles.

I buy a lot of meat at Fart & Smile; they've usually got a pretty nice
assortment of stuff in cryo-wrap. Did a couple of picnics Christmas
Day & the leftover bones are seasoning my neighbor's bean pot, even as
we speak. Pulled the rest of the meat off and have some really tasty
sandwiches. May make some omelets with it too...

>
>From the San Friginando Valley,

Steve from Sandy Eggo, thanks for the charcoal advice....

"Steve Reyer" > wrote in message
...
> On Wed, 28 Dec 2005 08:59:38 -0600, "2fatbbq" >
> wrote:
>
>
> If you ever drop in on rmh, you'll find a little shindig called MAMBM,
> which stands for "Me and My Big Mouth", which is held in NW Tennessee.
> I plan on riding to that one.
>

Actually the trip to mitm(99?) started me cooking bbq ALOT more--the rib
meal that was catered there was the poorest attmpt at commercial ribs that
had ever passed my lips!! So now have about 8 different outdoor cookers and
a Featherlite trailer to haul cooking gear to contests!
Still there are only a couple hd's in the garage<sf>

see ya

--
Buzz
2fat Bikers bbq

Steve,

Welcome to AFB and Sandy Eggo. I've been learning to use the BotW
mesquite from Smart & Final as well. If you find the nearest Dixieline
(Do It Best) hardware store near you, they may have ROyal Oak lump. If
they don't have it in stock, they shoul dbe able to order it for you,
the SKU on the Do It Best website is 800279.

Best Regards,
Jason in North County SD

On Wed, 28 Dec 2005 12:26:03 -0600, "2fatbbq" >
wrote:

>
>"Steve Reyer" > wrote in message
.. .
>> On Wed, 28 Dec 2005 08:59:38 -0600, "2fatbbq" >
>> wrote:
>>
>>
>> If you ever drop in on rmh, you'll find a little shindig called MAMBM,
>> which stands for "Me and My Big Mouth", which is held in NW Tennessee.
>> I plan on riding to that one.
>>
>
>Actually the trip to mitm(99?) started me cooking bbq ALOT more--the rib
>meal that was catered there was the poorest attmpt at commercial ribs that
>had ever passed my lips!! So now have about 8 different outdoor cookers and
>a Featherlite trailer to haul cooking gear to contests!
>Still there are only a couple hd's in the garage<sf>
>
>see ya

Hey Buzz,

MITM (Meet in the Middle, a bike rally/party) 99 I cooked some seafood
jambalaya for 30 or so, outside of "Slug Central" and just blasted
back home to Mizz-sippi from there.

The year we rode up through Illinois/Wisconsin with y'all was 2000,
just about 6 months after I got back from Kuwait. Retired from the
Air Guard in Oct 2000 and made the last MITM (No. 8) in 2001.

Lost my wife about a year ago and as I've always loved outdoor
cooking, finally broke down and got a decent (for el-cheapo) pit and
have been turning out some halfways respectable stuff. I may not be
the greatest cook, but I *do know* if food tastes good or not!!

Be good to see you drop in on rmh once in a while. We've even got
some brewers in there now... along with the regular crowd. Looks to
me like I may have stumbled on a group that I'd like to know more
about as it looks like the BBQ crowd likes the IRL stuff as much as
the riding crowd does....


Steve in San Diego
XLH1200 SENS BS135 DOF#1951
FAQ's at http://rmhfaq.com
rmh is IRL©