Author Topic: Greetings From Tri-tip Country !! .. aka Central california !!  (Read 2723 times)

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Offline DoomsmokeBBQ

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Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #-1 on: August 02, 2017, 05:30:23 PM »
 Well Hello there folks ! , name's Elliot and happy to be here to share some Juicy Q  BBQ talk with everybody . I consider myself a well seasoned Weber Kettle pitmaster and also work with a Santa Maria style Grill from time to time , I'm a private Chef as well and carry a lot of influences from the American South & southwest to Caribbean & the pacific , however I was also born and raised in a Latin home and a lot of that shines in my cooking & BBQ .  I came to join the Forum to share recipes ,ideas and get inspired by other fellow Q head's while hoping to inspire them as well , can't wait to get posting and sharing!  :thumbup:


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Offline N. Ontario Smoker

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Welcome from N. Ontario Canada. I'll trade you some Poutine for some Latin recipes.  :)
"Vegetarian" is an old Indian word for bad hunter.

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Offline smokeasaurus

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #1 on: August 02, 2017, 06:47:37 PM »
Welcome from Southern California
Got Smoke?

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Offline Pappymn

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Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #2 on: August 02, 2017, 06:58:44 PM »
Welcome from Minnesota


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Offline sparky

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #3 on: August 02, 2017, 06:59:40 PM »
Welcome from northern Cali.
PBC
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Offline HighOnSmoke

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #4 on: August 02, 2017, 07:03:36 PM »
Welcome from SE Georgia!
Mike

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Offline teesquare

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #5 on: August 02, 2017, 08:05:15 PM »
Welcome -

You will find, after being here a little while - that LTBBQ is rife with folks of much experience. Known authors, competition BBQer's and even 2 members that hold a Doctorate of BBQ from KCBS.
But, perhaps our greatest strength...is that we have no "hierarchy", no cliques, and no "teams" . We are quick to offer the same respect to the guy who is striking his first match to light charcoal - as we are to folks that are clearly "experts" - in the way that the outside world measures such. No one has any hidden agendas, or anything to prove. We all know that we can make better BBQ at home than we can buy in a restaurant because we have time, no rules and a cadre of friends to call on with any questions here on LTBBQ.
So "expert" goes out the window here, as we all take our shoes off, and sit by the fire and exchange ideas that are often beyond the meets and bounds of a sterile "discussion forum". You will also note that we are not "thread policemen"...if a thread wanders - well, folks are having conversation and that is what what happens in a community of friends. We are a true community.
I hope you feel ready to jump into discussions, and share some recipes and cultural foods and experience connected to our love of cooking. I am from Texas originally, and love all foods...but a special fondness of Southwestern and Mexican influenced foods.
Again - Welcome!
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
PBC
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MAK 2 Star General #4401

Offline Pappymn

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Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #6 on: August 02, 2017, 08:44:39 PM »
Welcome -

You will find, after being here a little while - that LTBBQ is rife with folks of much experience. Known authors, competition BBQer's and even 2 members that hold a Doctorate of BBQ from KCBS.
But, perhaps our greatest strength...is that we have no "hierarchy", no cliques, and no "teams" . We are quick to offer the same respect to the guy who is striking his first match to light charcoal - as we are to folks that are clearly "experts" - in the way that the outside world measures such. No one has any hidden agendas, or anything to prove. We all know that we can make better BBQ at home than we can buy in a restaurant because we have time, no rules and a cadre of friends to call on with any questions here on LTBBQ.
So "expert" goes out the window here, as we all take our shoes off, and sit by the fire and exchange ideas that are often beyond the meets and bounds of a sterile "discussion forum". You will also note that we are not "thread policemen"...if a thread wanders - well, folks are having conversation and that is what what happens in a community of friends. We are a true community.
I hope you feel ready to jump into discussions, and share some recipes and cultural foods and experience connected to our love of cooking. I am from Texas originally, and love all foods...but a special fondness of Southwestern and Mexican influenced foods.
Again - Welcome!
I'm in a clique, we just didn't invite you. ;(
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline Roget

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #7 on: August 02, 2017, 09:14:08 PM »
Greetings from southern Indiana.
Looking forward to seeing some of your recipes & cooks.
YCDBSOYA

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Offline teesquare

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #8 on: August 02, 2017, 09:18:42 PM »
Welcome -

You will find, after being here a little while - that LTBBQ is rife with folks of much experience. Known authors, competition BBQer's and even 2 members that hold a Doctorate of BBQ from KCBS.
But, perhaps our greatest strength...is that we have no "hierarchy", no cliques, and no "teams" . We are quick to offer the same respect to the guy who is striking his first match to light charcoal - as we are to folks that are clearly "experts" - in the way that the outside world measures such. No one has any hidden agendas, or anything to prove. We all know that we can make better BBQ at home than we can buy in a restaurant because we have time, no rules and a cadre of friends to call on with any questions here on LTBBQ.
So "expert" goes out the window here, as we all take our shoes off, and sit by the fire and exchange ideas that are often beyond the meets and bounds of a sterile "discussion forum". You will also note that we are not "thread policemen"...if a thread wanders - well, folks are having conversation and that is what what happens in a community of friends. We are a true community.
I hope you feel ready to jump into discussions, and share some recipes and cultural foods and experience connected to our love of cooking. I am from Texas originally, and love all foods...but a special fondness of Southwestern and Mexican influenced foods.
Again - Welcome!
I'm in a clique, we just didn't invite you. ;(
Hmmm...what is that sound I hear...OH! It is the DUES METER running Pappy!!! AND YOURS JUST WENT UP.....AGAIN!!! ;D ;D ;D
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
PBC
PBC Jr.
MAK 2 Star General #639
MAK 2 Star General #4401

Offline Pappymn

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Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #9 on: August 02, 2017, 10:03:32 PM »
Welcome -

You will find, after being here a little while - that LTBBQ is rife with folks of much experience. Known authors, competition BBQer's and even 2 members that hold a Doctorate of BBQ from KCBS.
But, perhaps our greatest strength...is that we have no "hierarchy", no cliques, and no "teams" . We are quick to offer the same respect to the guy who is striking his first match to light charcoal - as we are to folks that are clearly "experts" - in the way that the outside world measures such. No one has any hidden agendas, or anything to prove. We all know that we can make better BBQ at home than we can buy in a restaurant because we have time, no rules and a cadre of friends to call on with any questions here on LTBBQ.
So "expert" goes out the window here, as we all take our shoes off, and sit by the fire and exchange ideas that are often beyond the meets and bounds of a sterile "discussion forum". You will also note that we are not "thread policemen"...if a thread wanders - well, folks are having conversation and that is what what happens in a community of friends. We are a true community.
I hope you feel ready to jump into discussions, and share some recipes and cultural foods and experience connected to our love of cooking. I am from Texas originally, and love all foods...but a special fondness of Southwestern and Mexican influenced foods.
Again - Welcome!
I'm in a clique, we just didn't invite you. ;(
Hmmm...what is that sound I hear...OH! It is the DUES METER running Pappy!!! AND YOURS JUST WENT UP.....AGAIN!!! ;D ;D ;D
Tee really is the big toe of LTBBQ



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Pappy

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Weber Performer
Blackstone SS Griddle
Member #109

Offline teesquare

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #10 on: August 02, 2017, 10:14:03 PM »
Cousin Eddie...err...Pappy visiting for the Holidays...

BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
PBC
PBC Jr.
MAK 2 Star General #639
MAK 2 Star General #4401

Offline rwalters

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Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #11 on: August 02, 2017, 10:38:01 PM »
Welcome to the LTBBQ family! :)
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I am not a vegetarian, but I eat animals that are... :-)

Offline DoomsmokeBBQ

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #12 on: August 03, 2017, 12:47:06 AM »
 Thanks for all very warm Welcomes ! .. really appreciate the hospitality :) .. going to share my first recipe on here in minute !
WeberQ22inch

Offline DoomsmokeBBQ

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Re: Greetings From Tri-tip Country !! .. aka Central california !!
« Reply #13 on: August 03, 2017, 12:54:48 AM »
Welcome -

You will find, after being here a little while - that LTBBQ is rife with folks of much experience. Known authors, competition BBQer's and even 2 members that hold a Doctorate of BBQ from KCBS.
But, perhaps our greatest strength...is that we have no "hierarchy", no cliques, and no "teams" . We are quick to offer the same respect to the guy who is striking his first match to light charcoal - as we are to folks that are clearly "experts" - in the way that the outside world measures such. No one has any hidden agendas, or anything to prove. We all know that we can make better BBQ at home than we can buy in a restaurant because we have time, no rules and a cadre of friends to call on with any questions here on LTBBQ.
So "expert" goes out the window here, as we all take our shoes off, and sit by the fire and exchange ideas that are often beyond the meets and bounds of a sterile "discussion forum". You will also note that we are not "thread policemen"...if a thread wanders - well, folks are having conversation and that is what what happens in a community of friends. We are a true community.
I hope you feel ready to jump into discussions, and share some recipes and cultural foods and experience connected to our love of cooking. I am from Texas originally, and love all foods...but a special fondness of Southwestern and Mexican influenced foods.
Again - Welcome!

Sounds like I came to the right place !! .. I  really appreciate your kind words my friend , glad to hear you like southwest & Mexican flavors ! ... got a lot of that in my Arsenal to share :)
WeberQ22inch