> I've learned a lot listening to this group. Listening to to questions, > answers, and arguements (did I say arguments ... no, I must have meant > something else) is a great way to learn. Actaully, this is a pretty > friendly group. Things are more likely to flare up in rec.craft.brewing, > or rec.food.cooking.
> I hope to make it to the Texas Q-Fest ... we'll see.
> BTW, home-brewed hard cider(*) and garlic make a pretty good marinade for > beer-can (or vertical roaster) chicken.
> * - easiest thing it the world to brew
Maybe I should've made this *REAL* clear. Homebrewers have a special place in my heart, any donations, costs, etc (not lodging) will be borne by me for any homebrewers who bring at least a 5 gal batch...
> I've been reading this NG for a while now and seems to have a good idea of > the person behind the posts made here. But, I thought maybe we could have a > bit of fun here by spilling a few beans about ourselves. You know, > something short to kinda introdude yourself to the rest, like what Q rig(s) > you run, how long you been Qin', and other pertinent factoids you want to > include. But, certainly not a detailed account of your life to this moment; > IOW, no diarrhea of the keyboard.
Netnick: ladysycamore, or ladysyc69 Age: endless...oh, ok. thirtysomething... Not married (yet). No kids (ever!). Haven't had a chance to "Q" just yet, but working on it. Have made my own sauce. Location: PA, US Hobbies: photography, internet, being lazy on the weekends (grins). Type 2 diabetic, along with end stage renal failure. On daily dialysis.
-- And Jabez called on the God of Israel saying, “Oh, that you would bless me indeed, and enlarge my territory, that your hand would be with me, and that you would keep me from evil, that I may not cause pain.” So God granted him what he requested. —I Chronicles 4:10
: "John Jensen" <jj...@primenet.com> wrote : > I've learned a lot listening to this group. Listening to to questions, : > answers, and arguements (did I say arguments ... no, I must have meant : > something else) is a great way to learn. Actaully, this is a pretty : > friendly group. Things are more likely to flare up in rec.craft.brewing, : > or rec.food.cooking. : > : > I hope to make it to the Texas Q-Fest ... we'll see. : > : > BTW, home-brewed hard cider(*) and garlic make a pretty good marinade for : > beer-can (or vertical roaster) chicken. : > : > * - easiest thing it the world to brew
: Maybe I should've made this *REAL* clear. : Homebrewers have a special place in my heart, any donations, costs, etc (not : lodging) will be borne by me for any homebrewers who bring at least a 5 gal : batch...
;-), I'll try to have some on hand. There is also a pretty amazing shop near my house, with a few hundred sorts of beer. I should be able to put together some interesting cases to bring along.
>-Cuchulain: my given name, never used a nick. Gaelic for Hound of Cullen or >Hound of Ulster. >-Married to number 2, Blaise, who was born and raised in San Antonio. We're >raising my 14 yr old dghtr Shannon and my 12 yr old son Sean. >- 42, Blaise is 40. I also Jones for homebrew and homeroast coffee/real >espresso and Texas Chili >-Grew up in L.A., moved to San Antonio 12 years ago because; >-In the oil & gas business, >-Uncle bought an eecb yrs ago and went up to Palos Verdes for all the >Holidays so bought one. Cross between 'bbq' and grilling in the '80's. Once >I moved to Texas bought a 3-chamber log-burner and gave away a kettle and >ecb. Now I cook with straight wood and never looked back. >-Been in computers so long I remember; punch cards, 9 track tape and working >on a pre-pc @ Xerox in a closet where a guy was writing what became Apple.
I post under my real name [ who would fake Harry Demidavicius? :0)
I operate two K's [#3 & #7]. I am one the 2.5% Canadians who mean BBQ instead of grill, when I BBQ.
I'm an Independent Financial Planner, and we [ Samantha works with me], Golf & Garden between BBK'ing. We work from Home [Great Commute time :0)
Samantha & I have been married for 38 years. Our Kids live "down the road" but they only *grill* [boo].
We live with Chesterfield Cat [ correctly named after his native habitat], who is 18 and deaf as a doorpost.
[breaking in a brand new[ House & Garden] and trying to keep a decent golf swing]. A Challenge !!
>> > -Been in computers so long I remember; punch cards, 9 track tape and >working >> > on a pre-pc @ Xerox in a closet where a guy was writing what became >Apple.
>> AH, but have you ever programmed (sic) a mark sense reader?
>> Matthew (there were tubes in some of the computers I programmed)
>No but I saw a real live Sperry humming away at Garrett, the turbo folks in >SoCal. Also changed a board in a Harris at SAIC that was used for planning >moonshots. Least that's what the guys told me. Probably really used for MX >trajectories... >Friggin' thing only had register switches and a printer.
I worked for Sperry Canada as a youngster, and we got the Univac Main Frame Two. [ One being in Sperry Great Neck NY]. Three went to the "client" [ Pentagon] who commissioned the thing. Four went to Sun Life of Canada., the first Commercial client. Bloody thing was the size of a large SUV and needed a special room. Took us weeks to realize the Punch cards needed to be made in that special room or else the whole mess would jam. Those were the [horrible] days.
>You know, something short to kinda introdude yourself to the rest, like what Q rig(s) >you run, how long you been Qin', and other pertinent factoids you want to >include.
What the hell... K.K. Pedersen here, aka "The Dude", 42 years old but still act like I'm 15 on many occasions. The Mile High City. Still on #1. Two boys. #5 K, aka "Kwasimodo". Occupied as a Senior Chemist. Generally only lurking on AFB recently, but I have been known to comment on occasion. 15+ years striving to perfect various forms of Q. Some people say my Q is decent, but when I can actually impress myself, I'll know I've got a clue. Great steaks are easy, just bury the thermometer on the Kamado screaming past 750+...
> He's taking a big first step.....he did admit that he might need to see a > psychiatrist. Right now he's a delusional pyromaniac! LOL! Just messing > with ya steve!
I know. Everyone went silent when I climed I was a pyro. I figured I'd mess with everyone a little (and myself too).
35, Live in Austin, currently in San Jose indefinitely with a Smokey Joe. I do Unix/PC Admin and Support (Been layed of 3 times in rthree years). ECB and a homemade ceramic smoker made of of chimney flues that actually works pretty good.
I hang out in *all* the food groups (except r.f.c - where I usually just troll). Other than bikeriding and the Net, I have no life at the moment; Just me and my meat. Never been to prison, either. Maybe jail a couple of nights here and there, but never prison :-)
Been in USENET since '92 (ste...@clbooks.com, and clbo...@netcom.com)
> I've been reading this NG for a while now and seems to have a good idea of > the person behind the posts made here. But, I thought maybe we could have a > bit of fun here by spilling a few beans about ourselves. You know, > something short to kinda introdude yourself to the rest, like what Q rig(s) > you run, how long you been Qin', and other pertinent factoids you want to > include.
Mike Willsey, (Alias: Sweets, Sweets was an old jazz man that played in St.Louis bbq joints ages ago.)
North Central Indiana, 47, married, 3 kids all long gone, started grilling chicken slathered with Open Pit Sauce, for years. Started on one of those K-Mart boxes, with hinged glass door, adjustable grill level, warmer shelfs and briquttes.
Eventually started marinading chicken breast and strips of beef, on a tiny Smoky Joe kettle grill.
Made a horizontal cooker out of a 55 gallon barrel and used for a few years.
Bought a Bullet/Water Cooker for Turkey which got my first step in smoking going.
Started reading all the "bull" stories here and bought an NBD which I used a number of years working on indirect with lump and logs plus doing direct for grilling. Spents winters cooking with an old Navy wool blanket wrapped around the body!
Then came across a free 2 door commercial freezer and converted it to a cooker. I have cooked a 165 pound whole hog in it, plus brisket, turkeys and potatoes.
And I started up an MSN "Community" web page where I placed as much bbq reference info I could for all to use for free, still there, http://groups.msn.com/bbqusa
Owe all of my "real" q'ing skills to all here that have answered my questions through the past several years. Because of this group I have learned to make lump charcoal from scratch, learned about lump, and many techniques, recipes, tips, tricks, polders, etc..!!!!!
Hell of a bunch of swell people here, even the gals are kick ass Q'rs too! ;)
Met other great local Q'rs in my area and had a great time with that. Found out about Dragon Turds and making sausage too!
> > A Dragon Turd is made with Habanera instead of Jalapeno.
> Can you be a little more specific? I'm assuming it's not a Dragon Turd > made with Habenero. Cough up the recipe, Dude!
Others could answer better, but here goes. The Atomic Buffalo Turds I make are Jalapeno's stuffed with Philly cream cheese, maybe a stuffed olive on the cheese, then wrapped with bacon and smoked until the bacon is done. Use for appetizers to keep the crowd controlled until the meat is done.
For Dragon Turds, use Habanera instead of Jalapeno. You can be creative with either. Delicious.