Author Topic: SECTION INTRODUCTION  (Read 38327 times)

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Offline Hub

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SECTION INTRODUCTION
« Reply #-1 on: November 14, 2015, 10:24:47 AM »
BURN IT IN THE BACK YARD!

Life is a journey . . .

Once, long ago, when I enquired how she wanted our dinner cooked my wife replied, “Burn it in the back yard!”  That was her comical way of saying she wanted “outdoor” methodology applied.  There are many advantages to this.  It keeps the heat and mess out of the house and it allows for the transfer of delicious flavor from juicy splatter and smoke.
 
Upon my retirement a few years back I began an odyssey of barbeque writing based on both my experience as a KCBS barbeque judge and competition cook, and my years of “burning things in the back yard” for friends and family.  Even though I don’t make much money from it, I’ve found this type of writing far, far more satisfying than all the stuff I had to gin out for professional journals and clients during my working career.  The replies, PM’s, e-mails and phone calls from my readers both in print and on the Internet are golden.   Thus, I’m honored that Tee asked me to host a section here.

Most of my posts will be either my continuing “Basic” series aimed at helping anyone struggling with a particular type of meat or new to outdoor cooking in general.  But, I’ll kick in some other philosophizing from time to time, too.  The pinned “sticky” posts are the meat, the rest are sides and dessert.  There are no locked topics.
 
Journeys are best when you have friends along . . .

Hub   
Committed Pellethead & BBQ Writer
KCBS MCBJ & CTC
Ph.B.
Memphis Advantage
NOS American-made Traeger 075
Weber Performer
NG Weber Spirit (warming oven)
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NO SMOKE DETECTOR IN MY OUTDOOR KITCHEN

Offline drholly

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Re: SECTION INTRODUCTION
« on: November 14, 2015, 03:54:10 PM »
Hub,

I have enjoyed and learned a lot from your posts.

I really like the saying - "Burn it in the backyard."

I am looking forward to more of these posts - thank you!
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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Offline smokeasaurus

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Re: SECTION INTRODUCTION
« Reply #1 on: November 14, 2015, 04:24:25 PM »
Hub,

I have enjoyed and learned a lot from your posts.

I really like the saying - "Burn it in the backyard."

I am looking forward to more of these posts - thank you!

a big X2
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32

Offline HighOnSmoke

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Re: SECTION INTRODUCTION
« Reply #2 on: November 14, 2015, 04:44:00 PM »
I have read all your articles and they have helped me considerably. Looking forward to any new or improved methods you come up with.
Mike

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Offline sliding_billy

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Re: SECTION INTRODUCTION
« Reply #3 on: November 14, 2015, 05:11:54 PM »
Thanks for everything that you have contributed here and elsewhere!
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/ WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

Offline Big Dawg

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Re: SECTION INTRODUCTION
« Reply #4 on: November 14, 2015, 05:27:17 PM »
You definitely have a way with words ! ! ! !





BD
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Offline CDN Smoker

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Re: SECTION INTRODUCTION
« Reply #5 on: November 15, 2015, 01:04:21 AM »
I greatly enjoy the time and effort you take putting pen to paper. I hope to keep learning and improving from you ;D
"GO JETS GO"

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Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.