Newbie Greetings

#16 (**permalink**) 04-11-2003, 01:38 AM

#17 (**permalink**) 04-11-2003, 02:32 AM

Steve Calvin wrote:
I'm certainly a newbie here and though I haven't posted too much (been
too busy trying to figure this cooking method out with the FAQ, posts,
etc) I haven't been flamed... yet. ;-)

Steve, that's simple netiquette, but you obviously know that already.
That's how I started too, read the faq (overawed by it in fact) and posts
here (and google search groups) and waited till I had a couple of cooks
under my belt so I could ask some real questions. No problems here not of
my own making.

D

--

#18 (**permalink**) 04-11-2003, 03:25 AM

"Another Wise Guy - Macon, GA USA"
wrote in message ...

RUN WHILE YOU STILL CAN! THEY HATE NEWBIES IN THIS GROUP!!
THIS GROUP ISN'T ABOUT FLAMING MEAT, IT'S ABOUT FLAMING NEWBIES!!!

----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------
Hmmmmm. I had thought you were probably 15 or 16. Guess I was wrong..You
post like a little girl... Maybe 10 years old.
(My apologies to all the other10 year old girls out there.)
Jack

#19 (**permalink**) 04-11-2003, 03:32 AM

On Tue, 04 Nov 2003 01:38:10 +0000, "Another Wise Guy - Macon, GA USA"
wrote:

(Here is something else to **** the fundamentalists off: I can
just imagine them sputtering with rage and posting flame after
flame that I will never see...) BWAHAHAHAHAHAHAHAHAHAHAHAHAAAA!

We're not stupid enough to actually beleive you're not reading all the
replies. Every net.kook claims to have everyone killfiled, but still
reads all the responses.

-sw

#20 (**permalink**) 04-11-2003, 04:08 AM

On Mon, 03 Nov 2003 21:49:08 GMT, "Jack Schidt®"
wrote:

"pilgrim13" wrote in message
. com...
Being involved with alt.coffee for awhile, I came across this ng and
another great passion of mine...BBQ. This site is great!

Let me introduce myself without boring you.

Welcome and don't worry, we might bore you.

Welcome aboard, Stan. I live in Calgary & BBQ year round.

Harry

Presently, I live in Eastern Massachusetts. Perhaps the wrong time of
the year to be thinking about smoking and grilling however, as long as
I can get out the back door, I can at least grill. Damn the
snow...Well at least for winter's preparations, I smoked an 8 pound
turkey breast and about the same weight pork butt. So now I have the
pulled pork divided into *rations*, along with the turkey in the
freezer to get me through.

Heading into winter is never easy. I suggest keeping the stocks of lump
charcoal, meat and alcohol at ready levels at all times.

Collectively, I've spent 7 years between Memphis,Tennessee and New
Bern, North Carolina, mostly NC.
Thank God for the South...How in the world would a Yankee ever know
that BBQ is a whole different way of life than throwing something on
the grill. And smoking, what in the world would that be?

I smoke a couple times a month and grill whenever I can.

Two years ago, I purchased a Brinkmann Cimarron. Damn near gave me
and my son a hernia getting it out of the car. Told the wife I want to
be buried in it! I just love the thing.
I love smoking brined salmon halves, turkey breasts, ribs, and my
favorite, pork butt. Pulled pork rules. I have a collection of
grilling and smoking books, but the one I usually fall back on 90% of
the time is Smoke and Spice, as well as their newer one...Can't seem
to remember the name at the moment.

Anyway, I just wanted to introduce myself to you all and look forward
to learning some things as well as perhaps contribute something every
now and then.

Cheers
Stan

check this site out, if you haven't already seen it:
http://www.bbq-porch.org/faq.asp

another group you might like is alt.binaries.food, where some of us post
pics of what we cook. Careful of a guy who goes by FG Whitfurrows though.
If you don't drink beer, you may start.

Cheers,
Jack

#21 (**permalink**) 04-11-2003, 01:43 PM

"Jack Curry" Jack-Curry wrote in message .com...

snip
Here's the best source of BBQ information I think
you'll ever read and it's free. http://www.bbq-porch.org/faq/default.asp
I've read it many times and still refer to it frequently. Some of the
original contributors to the FAQ are still regular posters here and there
are many others who also are genuine masters of the art.
Jack Curry

I came accross this site a year or so ago and I agree, it is by far
one of the best out there.

Stan

#22 (**permalink**) 04-11-2003, 01:49 PM

Harry Demidavicius wrote in message . ..

Welcome aboard, Stan. I live in Calgary & BBQ year round.

Oh sure...Just 'rub' it in. Unintentional pun.

Heading into winter is never easy. I suggest keeping the stocks of lump
charcoal, meat and alcohol at ready levels at all times.

You betcha.

#23 (**permalink**) 04-11-2003, 02:10 PM

"pilgrim13" wrote in message

Presently, I live in Eastern Massachusetts. Perhaps the wrong time of
the year to be thinking about smoking and grilling however, as long as
I can get out the back door, I can at least grill.

I'm in eastern MA also.....just keep a snow shovel on the deck.

JG

#24 (**permalink**) 04-11-2003, 02:22 PM

"Monroe, of course..." wrote in message
...
In article ,
(pilgrim13) wrote:

Being involved with alt.coffee for awhile, I came across this ng
and
another great passion of mine...BBQ. This site is great!

snip rest

Alt.coffee was a stamping ground for one of our recently departed,
dearly beloved Cuch 'Hound' Libby. Hopefully he had something to do
with you being here.

Welcome - and how.

monroe(pull up a chair)

Speaking of which; I have a couple of birds that have been basking
in Hound's brine for two days and are ready for the pit. Did roasters
the last time, but got fryers this time. We'll see.

Brick

#25 (**permalink**) 04-11-2003, 03:01 PM

On Tue, 04 Nov 2003 01:38:10 +0000, "Another Wise Guy - Macon, GA USA"
wrote:

says...

On Mon, 03 Nov 2003 21:52:13 +0000, "Another Wise Guy - Macon, GA USA"
wrote:

RUN WHILE YOU STILL CAN! THEY HATE NEWBIES IN THIS GROUP!!
THIS GROUP ISN'T ABOUT FLAMING MEAT, IT'S ABOUT FLAMING NEWBIES!!!

Maybe you shoud read the responses this newbie has garnered.
No flames.
Hmmm, maybe it's just *some* newbies (like those who come in with a
chip on their shoulder, literally asking to be flamed) who attract the
fireballs.

Sooner or later, he will dare to express an opinion, and if it isn't
exactly in line with what the alt.food.barbecue high priests preach,
then *BAM*!

No "I disagree because...", no "here's where you are wrong", just
a bunch of childish namecalling for daring to stray from the
fundamentalist line. That's how the alt.food.barbecue Taliban
does things.

The good news is that I think that I got them all in my killfile.

(Here is something else to **** the fundamentalists off: I can
just imagine them sputtering with rage and posting flame after
flame that I will never see...) BWAHAHAHAHAHAHAHAHAHAHAHAHAAAA!

But you ask for it. Literally.
Just realize what I snipped. It's nothing more than an attempt on your
part to **** people off.
What does this get you?
Do you really think that plonking people helps you or anyone else? If
you really don't want to see what other people think here, just
unsubscribe.

--
Bill Funk
replace "g" with "a"

#26 (**permalink**) 04-11-2003, 04:15 PM

pilgrim13 typed:
Being involved with alt.coffee for awhile, I came across this ng and
another great passion of mine...BBQ. This site is great!

alt.coffee? Then you knew our dearly, departed friend, Hound? He had a passion
for good food and coffee.

Let me introduce myself without boring you.

Presently, I live in Eastern Massachusetts. Perhaps the wrong time of
the year to be thinking about smoking and grilling however, as long as
I can get out the back door, I can at least grill. Damn the
snow...Well at least for winter's preparations, I smoked an 8 pound
turkey breast and about the same weight pork butt. So now I have the
pulled pork divided into *rations*, along with the turkey in the
freezer to get me through.

Here in Florida, we don't have problems like that. Our problems are with cold
smoking...if the pit is already up to 125, just sitting in the sun, you can't
add much smoke.
There are severalhere from the great white north. They say that they cook year
round.. Some eve post pictures in alt.binaries.food showing all that white stuff
with smoke coming out of the smoker.

Collectively, I've spent 7 years between Memphis,Tennessee and New
Bern, North Carolina, mostly NC.
Thank God for the South...How in the world would a Yankee ever know
that BBQ is a whole different way of life than throwing something on
the grill. And smoking, what in the world would that be?

AH, you know exactly what Barbecue is, then. Great!

I smoke a couple times a month and grill whenever I can.

That's the only way! Use the indoor oven for storage!

Two years ago, I purchased a Brinkmann Cimarron. Damn near gave me
and my son a hernia getting it out of the car. Told the wife I want to
be buried in it! I just love the thing.
I love smoking brined salmon halves, turkey breasts, ribs, and my
favorite, pork butt. Pulled pork rules. I have a collection of
grilling and smoking books, but the one I usually fall back on 90% of
the time is Smoke and Spice, as well as their newer one...Can't seem
to remember the name at the moment.

While I don't use recipes, Smoke and Spice is a great reference, and I get
inspiration from that book.

Anyway, I just wanted to introduce myself to you all and look forward
to learning some things as well as perhaps contribute something every
now and then.

Cheers
Stan

I'll bet you can do some teaching, as well. Welcome.

BOB

#27 (**permalink**) 04-11-2003, 04:53 PM

On Tue, 04 Nov 2003 01:38:10 +0000, "Another Wise Guy - Macon, GA USA"
wrote:

(Here is something else to **** the fundamentalists off: I can
just imagine them sputtering with rage and posting flame after
flame that I will never see...)

Complaints about these purposeful attempts to disrupt AFB should be
sent to .

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

#28 (**permalink**) 04-11-2003, 04:54 PM

On Tue, 04 Nov 2003 08:01:17 -0700, Bill Funk
wrote:

Just realize what I snipped. It's nothing more than an attempt on your
part to **** people off.
What does this get you?

A yanked supernews account, in response to complaints sent to
?

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

#29 (**permalink**) 04-11-2003, 05:02 PM

Kevin S. Wilson wrote:

A yanked supernews account, in response to complaints sent to
?

More lame threats? Good luck.

#30 (**permalink**) 04-11-2003, 05:38 PM

There was a restaurant in NYC many years ago (like 25) named Smokestacks
Lightning. Any connection?

Barry

"Frank Mancuso" wrote in message
...
I'm going to go ahead and assume that since you came from alt.coffee,
our Buddy Chuch' had something to do with it! And that's a good thing.
Two of my favorite barbecue books a
"Smokestack Lightning" by Lolis Eric Elie, and
"Legends of Texas Barbecue" by Robb Walsh.
I guarantee that within the first few pages of both, you will have a
fire going.

Frank in Austin

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