Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: DoomsmokeBBQ on August 02, 2017, 05:30:23 PM
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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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Welcome from N. Ontario Canada. I'll trade you some Poutine for some Latin recipes. :)
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Welcome from Southern California
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Welcome from Minnesota
Sent from my iPad using Tapatalk
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Welcome from northern Cali.
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Welcome from SE Georgia!
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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!
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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. ;(
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Greetings from southern Indiana.
Looking forward to seeing some of your recipes & cooks.
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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
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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
https://youtu.be/C76wGBl4i7I
Sent from my iPad using Tapatalk
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Cousin Eddie...err...Pappy visiting for the Holidays...
http://youtu.be/7yEbUndTnUM
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Welcome to the LTBBQ family! :)
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Thanks for all very warm Welcomes ! .. really appreciate the hospitality :) .. going to share my first recipe on here in minute !
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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 :)
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Welcome from N. Ontario Canada. I'll trade you some Poutine for some Latin recipes. :)
Haha for sure ! , thanks :)
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Greetings from North Texas.
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Welcome from one of the "Doc's" ;D
My Ph.B. and about $1.79 will get me a cup of coffee at Waffle House. Looking forward to seeing your cooks and hearing your thoughts on our haute cuisine ::)
Hub
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Welcome to the forum from Alabama!
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Welcome to the forum from Alabama!
I second Tommy's welcome from Alabama...
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Welcome from the Pacific Northwest.