Hello everyone. I'm Russ Davis from way down south in Slidell, Louisiana. I love to cook, fish, bowhunt and ride my Harley. Favorite food, Bar-b-Que! I've got a FEC100 coming that is to be delivered this Friday morning. Man, the wait is killing me. Before Katrina rolled over us, I was just about to purchase a Dave Klose pit at around $5K. Sure glad I didn't as I think the FE will be more suited to me. Can we say "Set It and Forget It"?? Ya got to love the Cookshack folks and the great people on this forum. I've not posted much, but read and learned tons and look forward to learning much more. Attended my first BBQ Comp as a spectator last weekend. Man, I love BBQ smoke!
Russ,this past weekend was the La KCBS state championship in Hammond,La.
There were a number of FEC s there.
I'm thinking that Slidell might be Nov >
There were a number of FEC s there.
I'm thinking that Slidell might be Nov >
Yes it was great. I got to meet Candy Sue while I was there. She sure had some good tasting brisket. There were a lot of FECs there and everyone I talked to had nothing but good things to say about them. Is there and event for Slidell this year?
Hi everybody, my name is Mike and I'm a barbecue snob. Oh, I come by it honestly enough. There's a certain reverence of all things "cue" here in Georgia and on up into North Carolina that I think is somewhat unique. I think we've got vinegar in our blood or something.
My whole family loves barbecue, and looking back it seems like my old man kinda casually hunted out the good spots to hit on road trips, etc. and we'd wind up in Fayetteville, GA about halfway to grandmama's at lunch time and HAVE to stop at Melear's for lunch.....stuff like that.
Also, some family friends had a big farm about 30 mins south and they had a campground that would fill up every Easter weekend and Labor Day weekend with friends and family from all over. There was a huge cinder block pit that some of the older gents would use to roast 5 or 6 whole hogs over oak and hickory coals all night.
These southern gentlemen, like Ed Cash and Bill Johnson, they'd sit up all night and smoke cigarettes and drink, alternatively, beer and coffee and shoot the sh*t, and they'd let me stay up with 'em, as long as I could keep my eyes open. For me, 11 or 12 at the time, it was fascinating, and I didn't necessarily do it to *learn* how to cook pork right, but by god I picked it up along the way!
To me the real deal is hickory-smoked pork - sliced, pulled, chopped I don't care as long as it's smokey as a Carolina morn. Ideally served with a slightly spicey, slightly sweetened vinegar and mustard-based sauce on a bun, with a couple of cheap pickles or sometimes a dollop of cole slaw. On the side, a big ol' bowl of brunswick stew with some Tabasco sauce poured on it and Saltines crackled in. All tied together by a giant glass of iced tea, sweeter than god's own mercy, with a piece of fresh lemon squeezed in.
Please do not attempt to misuse the term "barbecue" or any of its variations to indicate to me that you are grilling something, or you will be severely reprimanded.
Now I'm 44, and I've always had a love for cooking. I think that to feed people is noble - period. And I love to feed people! The wife and kids remark pretty often that they'd rather eat here than go out to eat (lol).
I've tried and/or been around pretty much all the options for smoking over the years. That whole pig thing is a remarkable experience, but it is a lot of work, and it's sad to say that we don't seem to get together that way much as a culture anymore.
Knowing how to cook good pork has enabled me to have pretty good results all along with whatever tools, but when I got serious a couple of years ago I did lots of research and settled on a Smokette and DAMN I love that thing! I'll upgrade at some point. Getting more and more adventurous all the time, moving to briskets, and hams and pastrami from scratch most recently.
The family are always pushing me to open "Big Mike's Barbecue". That Miguelito (little Michael) thing is a bit of a joke as I'm 6'8", 270 lbs. Sadly, the handle "BigMike" was already in use here, but I digress........
Anyway, glad to be here!
My whole family loves barbecue, and looking back it seems like my old man kinda casually hunted out the good spots to hit on road trips, etc. and we'd wind up in Fayetteville, GA about halfway to grandmama's at lunch time and HAVE to stop at Melear's for lunch.....stuff like that.
Also, some family friends had a big farm about 30 mins south and they had a campground that would fill up every Easter weekend and Labor Day weekend with friends and family from all over. There was a huge cinder block pit that some of the older gents would use to roast 5 or 6 whole hogs over oak and hickory coals all night.
These southern gentlemen, like Ed Cash and Bill Johnson, they'd sit up all night and smoke cigarettes and drink, alternatively, beer and coffee and shoot the sh*t, and they'd let me stay up with 'em, as long as I could keep my eyes open. For me, 11 or 12 at the time, it was fascinating, and I didn't necessarily do it to *learn* how to cook pork right, but by god I picked it up along the way!
To me the real deal is hickory-smoked pork - sliced, pulled, chopped I don't care as long as it's smokey as a Carolina morn. Ideally served with a slightly spicey, slightly sweetened vinegar and mustard-based sauce on a bun, with a couple of cheap pickles or sometimes a dollop of cole slaw. On the side, a big ol' bowl of brunswick stew with some Tabasco sauce poured on it and Saltines crackled in. All tied together by a giant glass of iced tea, sweeter than god's own mercy, with a piece of fresh lemon squeezed in.
Please do not attempt to misuse the term "barbecue" or any of its variations to indicate to me that you are grilling something, or you will be severely reprimanded.
Now I'm 44, and I've always had a love for cooking. I think that to feed people is noble - period. And I love to feed people! The wife and kids remark pretty often that they'd rather eat here than go out to eat (lol).
I've tried and/or been around pretty much all the options for smoking over the years. That whole pig thing is a remarkable experience, but it is a lot of work, and it's sad to say that we don't seem to get together that way much as a culture anymore.
Knowing how to cook good pork has enabled me to have pretty good results all along with whatever tools, but when I got serious a couple of years ago I did lots of research and settled on a Smokette and DAMN I love that thing! I'll upgrade at some point. Getting more and more adventurous all the time, moving to briskets, and hams and pastrami from scratch most recently.
The family are always pushing me to open "Big Mike's Barbecue". That Miguelito (little Michael) thing is a bit of a joke as I'm 6'8", 270 lbs. Sadly, the handle "BigMike" was already in use here, but I digress........
Anyway, glad to be here!
Welcome, Big Mike and Mule Skinner !!!
Gee whiz
Gee whiz
Tks GLH. Good to be here. Look forward to what's new on the forum everyday.
Welcome! Sounds like Miguelito and I had the same kind of BBQ upbringing! Right down to being about the same size(6'7" and 270ish here). Take out the mustard based sauce though. Regional differences and all. Born and raised in Hickory,NC.
Yep, that means bbq, grillin' and racin' anything on 4 wheels.
Yep, that means bbq, grillin' and racin' anything on 4 wheels.
Love the handle there, cronyism! Ne'er truer than today.
Actually, I'm not a *strictly* mustard sauce kinda guy, in fact, if I could only have one sauce it would be a tomato-based, something very much like Williamson Bros. if you know them. Very good all-around flexible sauce, can be used on anything.
I wouldn't eat anything but tomato-based sauce on poultry or brisket, ribs I can go either way, pork too, but tend to lean towards the mustard-based there.
Actually, I'm not a *strictly* mustard sauce kinda guy, in fact, if I could only have one sauce it would be a tomato-based, something very much like Williamson Bros. if you know them. Very good all-around flexible sauce, can be used on anything.
I wouldn't eat anything but tomato-based sauce on poultry or brisket, ribs I can go either way, pork too, but tend to lean towards the mustard-based there.
I'm a dry bbq with sauce on the side kinda guy for that very reason. Gives me options. 
Hello everyone, My name is Chuck and I have an 08 that I've had for several years now and love it. I got married last spring and moved to Miamisburg OH. and I am now introducing our new neighbors to the smell of smoke and great BBQ.
Welcome back, Chuck !
Hey all! My name is Ken and I'm from what's known as Green Country, in NE Oklahoma. I think we named it that to let people know that Oklahoma is not all dust and flat. And too, this area of Oklahoma has more miles of shoreline than just about any other state. Lots of lakes, rolling hills and trees.
The great movie "The Grapes of Wrath" left everyone but us Okies, thinking Oklahoma is home to a bunch of Hillbillies. Well I'm here to tell you that I personally know 3 or 4 Okies that are not Hillbillies And let me tell you, Hillbillies can do "Q"
Seriously, I love food and I love to cook it. I've had a Weber Kettle for over 20 years and I've smoked turkeys, pork loins, country-style ribs, wings, veggies, balogna....well you get the idea. Couldn't do without my Weber. I also have an off-set wood smoker that I've done everything from turkeys, hams, balogna, brisket, ribs....well, again you get the idea.
About a month ago I bought a CookShack 008 I absolutely can not say enough about the CS. It is sooo EASY and the compliments I've been getting is enough to make a man 
I want to thank everybody on the forum for the great topics, information and recipes. I hope I will eventually be able to add some productive and informative posts.
In the meantime....
The great movie "The Grapes of Wrath" left everyone but us Okies, thinking Oklahoma is home to a bunch of Hillbillies. Well I'm here to tell you that I personally know 3 or 4 Okies that are not Hillbillies
And let me tell you, Hillbillies can do "Q"Seriously, I love food and I love to cook it. I've had a Weber Kettle for over 20 years and I've smoked turkeys, pork loins, country-style ribs, wings, veggies, balogna....well you get the idea. Couldn't do without my Weber. I also have an off-set wood smoker that I've done everything from turkeys, hams, balogna, brisket, ribs....well, again you get the idea.
About a month ago I bought a CookShack 008
I absolutely can not say enough about the CS. It is sooo EASY and the compliments I've been getting is enough to make a man I want to thank everybody on the forum for the great topics, information and recipes. I hope I will eventually be able to add some productive and informative posts.
In the meantime....
Great post, Ken.
I might be asking for grilling advice with our new Weber.
Welcome !
I might be asking for grilling advice with our new Weber.
Welcome !
GLH, Thanks for the welcome. Ask away about the Weber. What I don't know I'll make up
I'm lookin to learn alot around these parts.
I'm lookin to learn alot around these parts.
Welcome to all the new forum members! We are tickled to have you here and hope that you will stick around and participate.
Old Rookie, I am an Okie, too, but not a hillbilly. Not that there is anything wrong with being a hillbilly! I am glad to hear that you like your Smokette. I have cooked on Smokettes for years and they do such a good job.
Now, let's get out there and talk Q!
Old Rookie, I am an Okie, too, but not a hillbilly.
Not that there is anything wrong with being a hillbilly! I am glad to hear that you like your Smokette. I have cooked on Smokettes for years and they do such a good job.Now, let's get out there and talk Q!
Just wanted to check in, the UPS guy dropped off my SM009 this morning, I ran a seasoning pass thru it, and my first Smokette-boud rack of ribs is waiting patiently in the fridge until tomorrow morning. I have been making ribs on a Weber gas grill for years now, was always frustrated by the inability to maintain a constant low temperature. I expect I will be pleased by the Cookshack, if my inaugural run does not go well look for me to start asking lots of questions! Otherwise I will probably just lurk, watching for advice and recipes on what else to try.
Mike,
Whether you have questions or not, don't just lurk, participate. You may have ideas that some of us have missed.
If you're off the wall, someone will let you know. Just don't take it personal.
The whole idea is good Que.
Whether you have questions or not, don't just lurk, participate. You may have ideas that some of us have missed.
If you're off the wall, someone will let you know. Just don't take it personal.
The whole idea is good Que.
Welcome to the forum, Mike. Good job so far on the wise purchase ! You will love it.
Howdy All, I'm Jack from South Central Iowa ... Albia actually. I go by Briggsy. I'm a new owner of a FEC 100. Bought through Rod with Pellet Envy (Couldn't ask for a smoother transaction with Rod and Cookshack). I'm looking forward to being a pellethead.
I'm more of a back-yard BBQ / smoker. However, I've done 1 KCBS and a few non-sanctioned.
Briggsy
I'm more of a back-yard BBQ / smoker. However, I've done 1 KCBS and a few non-sanctioned.
Briggsy
my name is smokechop i live in jackson,ms. i have a AmeriQ. I had a hard time deciding at 1st until i read from Tom its the cook not the cooker and over time learn to ajust your technique to get the results your looking for. i have a lot to learn but have had some suscess too. i really enjoy the forum i have a nephew that smokes also. i mean half the fun is trying to out do each other and EAT of course. see yall on the forum Smokechop