Roll Call!

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PC Steve

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Mar 1, 2025, 10:28:18 AMMar 1
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Gerry said  " Perhaps we should do a roll call to see who’s left?"

Let's do it then!

Steve Sheffield, Plant City, FL

I was around in the late 90's when I bought my Klose 6'x24" trailer pit. I was fortunate enough to attend several Qfests : Mississippi (3) ,  Carlsbad New Mexico, Bob's Hoof To Head in Georgia and many New Year's Day cookouts hosted by Big Jim. 

I'm retired and the Klose only comes out a couple of times a year. I learned a lot and have lots of memories from this group. 

Gerry Curry

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Mar 1, 2025, 10:52:24 AMMar 1
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Thanks Steve. 

For those who don’t know me, I’m Gerry Curry and I live on the Southwest end of Nova Scotia, Canada, 2km from the Gulf of Maine. Lobster Capitol of the World! I really did learn almost everything from all the great people on this list, but especially Big Jim, Bill Arnold, Merrill Powers and of course, the master, “The Wiv” Gary Wiviott. Proud to say I was here even before the “Meathead” joined and learned everything he knows from us!

We’re missing some of the greats now but I suspect we’re still a force to be reckoned with.

75 now but still hanging in there.

PICT0002 - Version 2.png

Gerry Curry
546 Cedar Lake Rd,
Cedar Lake, NS, B5A 5L8
Messages - gcu...@mac.com

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Sammy Shuford

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Mar 1, 2025, 10:59:08 AMMar 1
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Well, I cannot let this pass by.

My name is Sammy Shuford, been part of the list for a long time, but mostly a lurker.

Never met any of the big names, I do know Jack Waiboer, and went to his pet master class. Also served as a master judge with South Carolina barbecue association.

Cooked on a YS 640 and a YS 1500 for many years the back makes it harder to lean in and clean these boogers so now I cook on a kettle, weber performer inch. The kettle also includes a fireboard blower and control the point being this old man can get ribs going and take a nap for a couple hours and trust my kettle.

And 69, twice retired, US Navy, and Robert Bosch corporation. Six months past Spine surgery and I'm still cooking on that kettle.




Sammy J. Shuford ET1(SS) Retired
303 Heber Road
Summerville, SC, 29485
843-697-7367


Gerry Curry

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Mar 1, 2025, 11:35:49 AMMar 1
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Hey Sammy, retired Royal Canadian Navy here! 

Ready aye ready!

Gerry Curry
546 Cedar Lake Rd
Cedar Lake, NS, B5A 5L8
iChat & AIM - gcu...@mac.com

Sent from my iPad Air 3 running iOS 18.1

On Mar 1, 2025, at 11:59 AM, Sammy Shuford <star...@patio-q.com> wrote:


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Sherman Watkins

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Mar 1, 2025, 12:03:05 PMMar 1
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Sherman Watkins 
Billings, Montana
I'm thinking I've been here close to 30 years.  What a frightening thing to be able to say. 
I cook on two WSMs but got a Kamado Joe for the winter. 

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/9AD6ABF5-559C-4B0D-9E33-D6BE4E90F0D0%40mac.com.


--
Sherm
Smoking in Montana's Banana Belt
W7STW

kyelats

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Mar 1, 2025, 12:32:33 PMMar 1
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73 years old here in Charlotte  NC.  Retired from a large earth moving contractor (first career) and as purchasing manager for a craft brewery (my favorite career).
I smoke on a WSM and grill on a Dynaglo.

Frank Boyer

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Mar 1, 2025, 1:04:52 PMMar 1
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I still around. I at the HLSR BBQ now taking pictures.
Frank

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Michael Chester

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Mar 1, 2025, 1:33:47 PMMar 1
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Glad to hear you are still here Gerry. I'm Mike Chester and live near Howell, MI (south central part of state) and have been a member of the list for over 25 years. I have been cooking on an FEC 100 pellet smoker for about 18 years though not nearly as much as I used to. I still love BBQ but it is really rich for my old innards (75) so I can only eat a small amount on occasions. A single rack of ribs last my wife and I for 2-3 meals.

Lucy or anyone,

I though of another good use for the bacon ends, twice baked potatoes. I have been making them for awhile. I start with medium to large russet potatoes which I wash and bake as for normal baked potatoes. While they are baking, I finely dice bacon and fry it until it is crisp. If I am using a red or sweet onion, I dice and sweat it in the bacon fat until translucent. If I am using green onions I just cut them into short pieces and leave them raw (both green and white parts) When the potatoes are done, I let them cool for a few minutes then slice in half while warm. I scoop out most of the insides leaving a thin layer on the skin. I break it into small pieces leaving a few small chunks but you can take it to whatever texture you prefer. I add some butter, the onion, sour cream some cheese, the bacon and pepper. (there is usually enough salt between the bacon and the cheese but you can add some if desired) Mix, taste for seasoning and and put into the shells. I top them with more cheese and bake them at 350 f. (convection if you have it available) until the cheese is melted and lightly browned. 

I thought it might get things rolling again by posting a simple recipe. Anyone made anything interesting lately?

Mike

Joe Whittel

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Mar 1, 2025, 1:42:29 PMMar 1
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Joe in Connecticut here...
Found the list back around 2002  when the wife and kids got me a grill / smoker combination.  Hooked up with Purple Turtle and the first competition  i attended we got GC cooking on WSMs.  Went home and ordered a WSM. Along with GC came an invite to the Jack.  Meet some great folks at the Jack and NEBS competitions and events.   Got to meet and cook with several list members  Big Jim, Bob and Ginger, Buzz, Garry Howard, Jason P, Candy  and so many others.   Did not meet Gerry Curry in person but his cousin Bill.  Cooked on a couple of Merril's hand me down BWS with Purple Turtle. 
Basically stopped competition cooking with the passing of Nancee.
Learned a lot over the years and now besides cooking at home., do volunteer work without OBR.  Host an annual  BBQ Fundraiser which has raised over $25K over the years.
Even survived the PC vs Mac wars

--

PC Steve

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Mar 1, 2025, 2:03:42 PMMar 1
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Sherman,  I still have the Yellowstone suggestions you provided 15 some years ago.  They have contributed to many great visits - Thanks again!

Steve Sheffield

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAHOBE5YKfoCt3k3mUt4f%2BmJzVwFNMwDcvcyHhhofLzwCG_rv1g%40mail.gmail.com.

Paul Reddick

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Mar 1, 2025, 3:32:32 PMMar 1
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Paul Reddick.  I joined this list about 14 years ago.  I was making a sauce at the time and figured I prolly should know how to BBQ.  You guys taught me everything.  I have 4 BBQ restaurants and one Asian style restaurant in a casino in San Jose.  I'm 73 and contemplating retirement.  Gettin' plenty tired these days.  We cook on Oylers.  I also have two propane / wood smokers in Las Vegas, one of which is on a 42' competition trailer I've been refurbishing.  US Navy vet, and 27 years in the semiconductor industry prior to BBQ.  

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/29CC3EB7-9376-4738-A829-EFC3EF83E961%40mac.com.

Gerry Curry

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Mar 1, 2025, 3:42:06 PMMar 1
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I wonder what the connection is that there are at least 3 navy guys who went into electronics, then BBQ!! I left the navy, spent 30 years as an Apple Canada Systems Engineer and was a member of the List when you joined. Investors followed your great success over the years with great interest. My only regret is not being able to sample your ‘Q. 

Gerry Curry
546 Cedar Lake Rd
Cedar Lake, NS, B5A 5L8
iChat & AIM - gcu...@mac.com

Sent from my iPad Air 3 running iOS 18.1

On Mar 1, 2025, at 4:32 PM, Paul Reddick <smokin...@gmail.com> wrote:


Paul Reddick.  I joined this list about 14 years ago.  I was making a sauce at the time and figured I prolly should know how to BBQ.  You guys taught me everything.  I have 4 BBQ restaurants and one Asian style restaurant in a casino in San Jose.  I'm 73 and contemplating retirement.  Gettin' plenty tired these days.  We cook on Oylers.  I also have two propane / wood smokers in Las Vegas, one of which is on a 42' competition trailer I've been refurbishing.  US Navy vet, and 27 years in the semiconductor industry prior to BBQ.  

On Sat, Mar 1, 2025 at 7:52 AM 'Gerry Curry' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:
Thanks Steve. 

For those who don’t know me, I’m Gerry Curry and I live on the Southwest end of Nova Scotia, Canada, 2km from the Gulf of Maine. Lobster Capitol of the World! I really did learn almost everything from all the great people on this list, but especially Big Jim, Bill Arnold, Merrill Powers and of course, the master, “The Wiv” Gary Wiviott. Proud to say I was here even before the “Meathead” joined and learned everything he knows from us!

We’re missing some of the greats now but I suspect we’re still a force to be reckoned with.

75 now but still hanging in there.

Paul Reddick

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Mar 1, 2025, 3:46:21 PMMar 1
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Gary Wiviot made it in once.  Helped me with the Brisket. and Frank Boyer's a local and a friend.

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/FA88CD29-3142-44D2-B329-9B324DD516BE%40mac.com.

Sammy Shuford

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Mar 1, 2025, 3:46:37 PMMar 1
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I remember you Paul,  headed home one weekend, reading email on a “Blackberry” some guy asking very basic stuff, going to open a restaurant,  well, by George you did it.  

I still like your jalapeño mayonnaise.  


Sammy J. Shuford  ET1(SS) Retired
303 Heber Road
Summerville, SC, 29485
843-697-7367


On Mar 1, 2025, at 3:31 PM, Paul Reddick <smokin...@gmail.com> wrote:

Paul Reddick.  I joined this list about 14 years ago.  I was making a sauce at the time and figured I prolly should know how to BBQ.  You guys taught me everything.  I have 4 BBQ restaurants and one Asian style restaurant in a casino in San Jose.  I'm 73 and contemplating retirement.  Gettin' plenty tired these days.  We cook on Oylers.  I also have two propane / wood smokers in Las Vegas, one of which is on a 42' competition trailer I've been refurbishing.  US Navy vet, and 27 years in the semiconductor industry prior to BBQ.  

On Sat, Mar 1, 2025 at 7:52 AM 'Gerry Curry' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:
Thanks Steve. 

For those who don’t know me, I’m Gerry Curry and I live on the Southwest end of Nova Scotia, Canada, 2km from the Gulf of Maine. Lobster Capitol of the World! I really did learn almost everything from all the great people on this list, but especially Big Jim, Bill Arnold, Merrill Powers and of course, the master, “The Wiv” Gary Wiviott. Proud to say I was here even before the “Meathead” joined and learned everything he knows from us!

We’re missing some of the greats now but I suspect we’re still a force to be reckoned with.

75 now but still hanging in there.

Joe Whittel

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Mar 1, 2025, 3:48:15 PMMar 1
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Well, never was in the Navy... EE & CS degrees plus BBQ.  With OBR i have served BBQ at a Naval base and Coast Guard Academy. 

Joe in Connecticut 

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/FA88CD29-3142-44D2-B329-9B324DD516BE%40mac.com.

Tiny TOWNSEND

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Mar 1, 2025, 3:49:52 PMMar 1
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I remember when you got on here Paul. They gave you a hard time, but you listen and learned proved everyone that you where in for the long haul. Good too know you did so well.


To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAB1hvWu8jboV1gZExmdX0oMMEhscjm2vtvT4RGB_7023XLStyA%40mail.gmail.com.

kyelats

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Mar 1, 2025, 4:45:19 PMMar 1
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Glad you've been so successfull. I was wondering how the restaurant business was going. Hard way to make a living. I got on the list about 20 years ago. Thought I knew bbq but boy was I wrong. Thank you to everyone on here that taught me. My first post was about rib doneness and Merrill Powers set me straight.
 Ken in NC


-------- Original message --------
From: Paul Reddick <smokin...@gmail.com>
Date: 3/1/25 3:32 PM (GMT-05:00)
Subject: Re: [BBQ] Roll Call!

Gary Maines

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Mar 1, 2025, 4:53:01 PMMar 1
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Gary Maines here, Riverside, California. I’ve had three close smokers and been around for quite a while. I am now 73 and I occasionally Q now.  I found out that I am no longer that limber. I’m glad to see this group still alive. I learned quite a bit and I was proud to say I smoked with Paul Kirk and David Klose. I miss the fellowship.
Sent from my iPad

On Mar 1, 2025, at 1:45 PM, 'kyelats' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:

Glad you've been so successfull. I was wondering how the restaurant business was going. Hard way to make a living. I got on the list about 20 years ago. Thought I knew bbq but boy was I wrong. Thank you to everyone on here that taught me. My first post was about rib doneness and Merrill Powers set me straight.
 Ken in NC


-------- Original message --------
From: Paul Reddick <smokin...@gmail.com>
Date: 3/1/25 3:32 PM (GMT-05:00)
Subject: Re: [BBQ] Roll Call!

Paul Reddick.  I joined this list about 14 years ago.  I was making a sauce at the time and figured I prolly should know how to BBQ.  You guys taught me everything.  I have 4 BBQ restaurants and one Asian style restaurant in a casino in San Jose.  I'm 73 and contemplating retirement.  Gettin' plenty tired these days.  We cook on Oylers.  I also have two propane / wood smokers in Las Vegas, one of which is on a 42' competition trailer I've been refurbishing.  US Navy vet, and 27 years in the semiconductor industry prior to BBQ.  

On Sat, Mar 1, 2025 at 7:52 AM 'Gerry Curry' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:
Thanks Steve. 

For those who don’t know me, I’m Gerry Curry and I live on the Southwest end of Nova Scotia, Canada, 2km from the Gulf of Maine. Lobster Capitol of the World! I really did learn almost everything from all the great people on this list, but especially Big Jim, Bill Arnold, Merrill Powers and of course, the master, “The Wiv” Gary Wiviott. Proud to say I was here even before the “Meathead” joined and learned everything he knows from us!

We’re missing some of the greats now but I suspect we’re still a force to be reckoned with.

75 now but still hanging in there.

Lucy Baker

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Mar 1, 2025, 5:21:22 PMMar 1
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Paul, I remember when you first hit this list. I didn’t realize you were making sauce at that time. I just remember you coming on the list asking how to cook a brisket and butts. It seemed like a month later you were opening your first restaurant. I was very impressed.

I’m in SoCal (Long Beach) and have a WSM and small Traeger pellet smoker. They work well together. Being retired sure makes BBQing a whole lot easier!! When I received my autographed copy of The Wiv’s Low and Slow I started keeping a notebook of my cooks. My first recorded cook was September of 2006, so I must have started here a couple of years earlier. (?) I turned my little electric smoker in for the WSM.

I’ve gotten to meet Bill Arnold (I poured off the first jar of his Blue’s Hog Mustard Sauce!!), Merrill, Mr. Wingo, I think that’s it.

Lucy

> On Mar 1, 2025, at 12:31 PM, Paul Reddick <smokin...@gmail.com> wrote:
>
> Paul Reddick. I joined this list about 14 years ago. I was making a sauce at the time and figured I prolly should know how to BBQ. You guys taught me everything. I have 4 BBQ restaurants and one Asian style restaurant in a casino in San Jose. I'm 73 and contemplating retirement. Gettin' plenty tired these days. We cook on Oylers. I also have two propane / wood smokers in Las Vegas, one of which is on a 42' competition trailer I've been refurbishing. US Navy vet, and 27 years in the semiconductor industry prior to BBQ.
>
> On Sat, Mar 1, 2025 at 7:52 AM 'Gerry Curry' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:
> Thanks Steve.
>
> For those who don’t know me, I’m Gerry Curry and I live on the Southwest end of Nova Scotia, Canada, 2km from the Gulf of Maine. Lobster Capitol of the World! I really did learn almost everything from all the great people on this list, but especially Big Jim, Bill Arnold, Merrill Powers and of course, the master, “The Wiv” Gary Wiviott. Proud to say I was here even before the “Meathead” joined and learned everything he knows from us!
>
> We’re missing some of the greats now but I suspect we’re still a force to be reckoned with.
>
> 75 now but still hanging in there.
>
> To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAB1hvWu8jboV1gZExmdX0oMMEhscjm2vtvT4RGB_7023XLStyA%40mail.gmail.com.

JEFF QUADE

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Mar 1, 2025, 5:57:52 PMMar 1
to smoker...@googlegroups.com, Paul Reddick
Jeff Quade here in Minnesota. Been here for almost 20 years. Still smoking on my ugly drum and bought a  electric smoking it. Paul, still remember when youjoined
 

RICHARD SAVAGE

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Mar 1, 2025, 7:24:59 PMMar 1
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RICHARD SAVAGE

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Mar 1, 2025, 7:27:58 PMMar 1
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Wow, glad to hear so many of you are still around and miss those that are no longer with us. My wife and I are now in our mid-eighties and have down sized from our house to an apartment. Unfortunately city fire codes forbid charcoal and gas grills in our present environment. Not mention we can no longer eat such rich fare. Fortunately, there are several good BBQ joints in town so I can enjoy a brisket or pulled pork sandwich now and then when the craving gets overwhelming. All my best to you all. So many delicious recipes and great conversations to remember.
 
Sandy
No longer smoking in New Mexico
 

Lucy Baker

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Mar 1, 2025, 7:30:42 PMMar 1
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MIKE!!!!!!!! Twice baked potatoes!!!!!!!!!!!!! PERFECT! It’s great seeing everyone post again. What a fun email day!
Lucy

> On Mar 1, 2025, at 10:33 AM, Michael Chester <mc...@charter.net> wrote:
>
> Glad to hear you are still here Gerry. I'm Mike Chester and live near Howell, MI (south central part of state) and have been a member of the list for over 25 years. I have been cooking on an FEC 100 pellet smoker for about 18 years though not nearly as much as I used to. I still love BBQ but it is really rich for my old innards (75) so I can only eat a small amount on occasions. A single rack of ribs last my wife and I for 2-3 meals.
> Lucy or anyone,
> I though of another good use for the bacon ends, twice baked potatoes. I have been making them for awhile. I start with medium to large russet potatoes which I wash and bake as for normal baked potatoes. While they are baking, I finely dice bacon and fry it until it is crisp. If I am using a red or sweet onion, I dice and sweat it in the bacon fat until translucent. If I am using green onions I just cut them into short pieces and leave them raw (both green and white parts) When the potatoes are done, I let them cool for a few minutes then slice in half while warm. I scoop out most of the insides leaving a thin layer on the skin. I break it into small pieces leaving a few small chunks but you can take it to whatever texture you prefer. I add some butter, the onion, sour cream some cheese, the bacon and pepper. (there is usually enough salt between the bacon and the cheese but you can add some if desired) Mix, taste for seasoning and and put into the shells. I top them with more cheese and bake them at 350 f. (convection if you have it available) until the cheese is melted and lightly browned.
> I thought it might get things rolling again by posting a simple recipe. Anyone made anything interesting lately?
> Mike
> On 3/1/2025 10:52 AM, 'Gerry Curry' via The Smoke Ring BBQ List wrote:
>> Thanks Steve.
>>
>> For those who don’t know me, I’m Gerry Curry and I live on the Southwest end of Nova Scotia, Canada, 2km from the Gulf of Maine. Lobster Capitol of the World! I really did learn almost everything from all the great people on this list, but especially Big Jim, Bill Arnold, Merrill Powers and of course, the master, “The Wiv” Gary Wiviott. Proud to say I was here even before the “Meathead” joined and learned everything he knows from us!
>>
>> We’re missing some of the greats now but I suspect we’re still a force to be reckoned with.
>>
>> 75 now but still hanging in there.
>>
> To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/ce911dbe-f108-4a37-8cf2-027e68fea429%40charter.net.

James Stewart

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Mar 1, 2025, 9:55:29 PMMar 1
to 'RICHARD SAVAGE' via The Smoke Ring BBQ List
This is pigmanjim, still here in S. Fl.  I have been here many years, never went to New Mexico, but was in Miss, and at Bob and Ginger's for a number of events, also to Big Jim's for the New years Day parties.  I don't do much cooking anymore cept for events at church or for friends. I recognize most names that have been posting. I do miss the get togethers with different people.  

Merrill Powers

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Mar 9, 2025, 11:15:28 PMMar 9
to smoker...@googlegroups.com
I'm enjoying life in Wichita, KS. Still doing a good bit of BBQ, but the job seems to keep me busy with events and travel. Cooking on my Lg. EGG, WSM, homemade UDD and the Alveron custom trailer.  I got on the list in July 2001 and have learned from the best!
 
Merrill
--

Paul Reddick

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Mar 10, 2025, 2:47:22 PMMar 10
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Lucy, we were gonna meet one time, but traffic killed the timing.  I'm in Las Vegas now, for the most part.  Do you remember the guy in Japan?  Will something, I think?  What a nice gentleman.  How time flies!

Paul

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/F618C192-F10B-442A-96B2-A98B18147862%40me.com.

Joe Whittel

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Mar 10, 2025, 2:57:57 PMMar 10
to The official Smoke Ring BBQ list
Will Syrup, he has been gone several years now.


Joe in Connecticut

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAB1hvWtBei12k4LvHE%3DzJnLpQb%2B%3DVz4vjYAeEX1_kfoaoRJ0bw%40mail.gmail.com.

Tom Street

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Mar 10, 2025, 6:01:52 PMMar 10
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Tom Street. Here since the early days. Mostly stood in the shadows and learned from the masters . Been through several cookers. Currently on a RecTeq pellet cooker with a smoke tube for added flavor and a gasser for grilling. Fits my 73 year old lifestyle. 

From the Ozarks,
TS

On Mar 10, 2025, at 1:57 PM, Joe Whittel <bbq....@gmail.com> wrote:



Paul Reddick

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Mar 10, 2025, 8:03:42 PMMar 10
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That's guy.  He was mighty old when I first came on the list, but I really liked that guy.  RIP, Will.

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAL4LOX-ZgYNuAo87wyxkwDJv%3D7HBtN34oevh2g73APPL_s1HFg%40mail.gmail.com.

kyelats

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Mar 10, 2025, 8:55:15 PMMar 10
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I've still got the picture that he posted of his garden in Japan. There are some really special people on this list.
Thanks to all of you!

Ken in NC 

-------- Original message --------
From: Paul Reddick <smokin...@gmail.com>
Date: 3/10/25 8:03 PM (GMT-05:00)
Subject: Re: [BBQ] Roll Call!

Frank Boyer

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Mar 11, 2025, 2:12:08 AMMar 11
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I was on the "Thead List"  in the 90's, and this list since it started. I still cook a bit and get to a few of the bigger comps. I was at the HLSR last week and still get to the Jack. 
Frank 

gmail



gtno...@gmail.com

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Mar 11, 2025, 11:02:56 AMMar 11
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I’ve been quietly lurking for at least 15 years now. Seeing some of these names being mentioned after having missed them for so long,…..

 

 

Gary in Vermont (formerly in Massena).

Mike Corn

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Mar 11, 2025, 1:05:49 PMMar 11
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Yeah, I should chime in as well. 

Been here 10 or so years.  Quiet as a mouse here, but I’ve learned plenty watching some of the long timers. 

Mike Corn in the hinterlands of Kansas


Sent from my iPhone

On Mar 11, 2025, at 10:02 AM, gtno...@gmail.com wrote:



Jonathan Stine

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Mar 11, 2025, 11:35:46 PMMar 11
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I signed up in 2003 after buying my Traeger smoker from the Traeger family. Now using a Smoking Brothers grill.

Everything I learned about barbecue started with this list.

RIP: Big Jim, Will, Jess, Bill Arnold & Martin, Rock, Norm,   Belly, and so many more!


To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/9A0339B3-10CB-4187-A9DF-CB3EF7F83D66%40gmail.com.

barb Read

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Mar 12, 2025, 8:49:48 AMMar 12
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I have been on this list for years and really enjoyed it even though I don't do much smoking. Joe Wells from Arkansas introduced me to smoked meat and this list. Joe used to take a bunch of us camping canoeing and kayaking in Arkansas and spent the whole weekend cooking for us! It was a little bit of heaven. 
He also introduced my son to smoking and competition. Although it seems to have skipped me as a generation, the son and team entered the American Royal sauce competition and won for his mustard sauce which is based on my homemade mustard. I feel a little guilty for being mostly a lurker but I have really enjoyed the group over the years.

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/445038368.225355.1741654512697%40aol.com.

Drew

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Mar 18, 2025, 12:06:48 PMMar 18
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Drew Laing, been here for 20 years, still here in SW Virginia. Started on an ECB and came to the group for lots of help. Great pit to learn on, but took a lot of babysitting. On recommendation from the group, I got a WSM (before they made the big one) and have made a lot of great que on it from all the help on here. Still looking at a 22.5 WSM, but the old one is still working, so haven't pulled the trigger

Lots of great recipes on this group -- Garry Howard's chili recipe, with homemade chili powder, chile oil recipe. Got great recommendations for BBQ restaurants for when I travelled. Will never forget Sweatman's in Eutawville, SC! Always have been pretty loud about my politics, so a lot of good times on the Backporch.

Drove out and ate and shot the bull with Dan Gill a few times out in Pinetree, VA. Traded hot peppers and jam with Big Jim and Bruce Cook provided some great encouragement and information to help me on my way. Lots of sadness in seeing folks go, Dave Peckham, Big Jim, Bill Martin -- too many to name.

I have a brisket in the freezer that I plan to do soon -- and I'm sure Jess will be rolling in his grave as I roll it in foil. :) And I see his website is still around! https://barbqr.tripod.com/index-3.html

Gerry, I too recall when Meathead got here, and when I hear him on a podcast being an "expert", I feel a certain way that's not great.

Bryan Foltz

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Apr 16, 2025, 5:37:33 PMApr 16
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Bryan Foltz, still here in TN. 

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAB1hvWsN3ANSADKRmG8Dsgj7T9DjkeUrVi4gNWNhLxUL60mSow%40mail.gmail.com.

James Wilson

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Apr 16, 2025, 7:09:42 PMApr 16
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I'm James Wilson I've got a Akorn I've been a lurker in this group for probably 20 years I had thought this list wasn't doing anything anymore glad to see it's still alive


To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAEsizkqD%3DVezzkVyZ74a%3Dw-1oL9uXCK25ccMgqtVxcQOWOVeSw%40mail.gmail.com.

Frank Boyer

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Apr 17, 2025, 3:34:16 AMApr 17
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I came over from the Thead list that started in the 90's. I'm from Santa Cruz County CA. 
Frank

james mccabe

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Apr 17, 2025, 9:46:26 AMApr 17
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I too joined when it was the Thead list. So many old timers to learn from. This list was really hopping back then. 

Sent from my iPhone

On Apr 17, 2025, at 3:34 AM, 'Frank Boyer' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:



Rick

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Apr 17, 2025, 2:57:44 PMApr 17
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Hello All,

Still here in the PA WILDS.  Have been cooking on a BGE the last several years.
Also migrated from the old Thead list, many years ago. Wishing everybody the best
and keep on smoking.

Rick Mortimer

Philip Betette

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Apr 17, 2025, 3:18:01 PMApr 17
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Good afternoon Everyone. I’m still here since 2010. I use my BGE or my propane vertical smoker Great Outdoors Smokey Mountain Series. Everything I cook has been learned here!

Philip Betette

On Apr 17, 2025, at 2:57 PM, Rick <rmort...@gmail.com> wrote:



Lucy Baker

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Apr 19, 2025, 8:27:26 PMApr 19
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Everyone!!!! Thank you for responding. Let’s keep this site alive! We have all learned so much here! I’ve met a few of you, but feel like I know you all. Please, let’s keep this up!
Lucy
> To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/6784B926-F9AF-4295-9F5E-139D9D9F2417%40videovault.com.

spe...@knology.net

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Apr 19, 2025, 8:32:13 PMApr 19
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how about a weekly check up

Who we are and where we are

what we are cooking/smoking/grilling

new toys (equipment)

spence



------ Original Message ------
From "'Lucy Baker' via The Smoke Ring BBQ List"
<smoker...@googlegroups.com>
To "bbq bbq" <smoker...@googlegroups.com>
Date 4/19/2025 8:27:10 PM
Subject Re: [BBQ] Roll Call!

>To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/714144BE-9E14-4459-8D8A-BA2FB5AE64F1%40me.com.

Lucy Baker

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Apr 19, 2025, 8:55:36 PMApr 19
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Spence, Love the idea. I don’t have anything coming up immediately, but I need to do pastrami, bacon is good, I’d like to try corned beef. Just did a 20lb brisket which I very stressed over, but it was my best effort (Phew)!! I would have been highly disappointed ruining $90 dollars worth of beef!!!!!! I need to do a butt or two, HAM! WooHoo
Lucy
> To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/em8ac7dc38-bd08-48dc-966d-7e35841d0953%405a1e57f0.com.

spe...@knology.net

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Apr 20, 2025, 5:57:46 PMApr 20
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>not smoking today but did a honey baked ham and turkey breast and baked beans for my wifes family

spence (in Alabama)


>

Lucy Baker

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Apr 20, 2025, 6:00:33 PMApr 20
to bbq bbq
Spence, Ham is next on my list! Can’t wait!! I have an orange/chipotle glaze that is wonderful! It’s the whole point of the ham!!
Lucy

> On Apr 20, 2025, at 2:57 PM, spe...@knology.net wrote:
>
>> not smoking today but did a honey baked ham and turkey breast and baked beans for my wifes family
>
> spence (in Alabama)
>
>
>>
>
> --
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> Wanna talk trash instead of barbecue? Go to the Backporch
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spe...@knology.net

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Apr 20, 2025, 6:28:25 PMApr 20
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used Dannys glaze on mine
3 cups brown sugar
3/4 cup prepared yellow ballpark mustard
3/4 cup cider vinegar
Option. 1 teaspoon salt. I just think it makes a great sauce even
better.
Option. 1 1/2 teaspoon hot pepper sauce. Ditto.
Option. 3 tablespoons of your favorite rub adds a layer of complexity.
Option. 3 tablespoons of butter will add richness and depth.
Option. Jack Waiboer of Charleston, a champion competition cook and
teacher of cue, says that substituting Southern Comfort for half the
vinegar is a really nice thing.



------ Original Message ------
From "'Lucy Baker' via The Smoke Ring BBQ List"
<smoker...@googlegroups.com>
To "bbq bbq" <smoker...@googlegroups.com>
Date 4/20/2025 6:00:18 PM
Subject Re: [BBQ] weekly check up
>To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/D9131DF8-11C0-4204-8BE1-FD96A11979C1%40me.com.

Lucy Baker

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Apr 20, 2025, 6:33:12 PMApr 20
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Sounds good, Spence, I like all the “options”! Here’s mine: The only difference now is that I use my Traeger. Easy Peasy!

Ham with Orange Chipotle Glaze
★★★★★
Ham, Smoked
Difficulty: Medium
Ingredients:
- 10 - 12 pound Ham - pre cooked, Farmer John 1/2 ham
- 6 cloves Garlic
- 8 1/2 ounces Mango chutney - hot
- 1/2 cup Dijon mustard
- 1 cup brown sugar - light, packed
- 2 teaspoons Chipotle - ground
- 1 whole Orange, zest
- 1/4 cup Orange juice

Directions:
1. In a food processor (small) mince the garlic with a steel blade.
2. Add the chutney, mustard, brown sugar, orange zest and orange juice. Process until smooth.
3. Cut cross hatch slits in the ham.
4. Pour the glaze over the ham.
5. In the WSM, start a fire with lump and maple or cherry wood chunks.
6. Put ham on, fat side down.
7. After about 30 - 45 minutes, close 2 vents 1/3.
8. Cook until internal temperature is about 140. A 10 to 11 lb ham takes about 4 to 4 1/2 hours.
> To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/em1dd76204-9084-4297-900c-8d4791635977%405a1e57f0.com.

spe...@knology.net

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Apr 20, 2025, 6:42:59 PMApr 20
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thanks

spence


------ Original Message ------
From "'Lucy Baker' via The Smoke Ring BBQ List"
<smoker...@googlegroups.com>
To "bbq bbq" <smoker...@googlegroups.com>
Date 4/20/2025 6:32:57 PM
>To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/B879E3D5-8B0C-4614-ACF3-F71E13B35DF5%40me.com.

Joe Whittel

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Apr 21, 2025, 7:27:38 AMApr 21
to The official Smoke Ring BBQ list
Celebrated Easter at my Niece's. We brought some hot dog burnt ends and candied bacon on crackers with ceam cheese and hot honey. Both well received. 

Joe in Connecticut

On Sun, Apr 20, 2025, 5:57 PM <spe...@knology.net> wrote:
>not smoking today but did a honey baked ham and turkey breast and baked beans for my wifes family

spence (in Alabama)


>

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Gerry Curry

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Apr 21, 2025, 9:05:04 AMApr 21
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Not smoking anything but I am doing a bone in Prime Rib, hot and fast in my Big Easy today.

Gerry Curry
546 Cedar Lake Rd,
Cedar Lake, NS, B5A 5L8
Messages - gcu...@mac.com

kyelats

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Apr 21, 2025, 9:12:05 AMApr 21
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Smoked ham, potato salad, fresh asparagus and deviled eggs here in Charlotte


Ken in NC


-------- Original message --------
From: 'Gerry Curry' via The Smoke Ring BBQ List <smoker...@googlegroups.com>
Date: 4/21/25 9:05 AM (GMT-05:00)
To: BBQ List List <smoker...@googlegroups.com>
Subject: Re: [BBQ] weekly check up

Joe Whittel

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May 1, 2025, 9:49:10 PMMay 1
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What did we call it a Meriltude... an abundance of smokers...
Well it was my birthday on Tuesday and my son came home yesterday with a birthday gift.  An Oklahoma Joe Highland offset smoker. This will join the WSM, GOSM and RedBox.  Lookin forward to putting it together and learning to cook on an offset.

Joe in Connecticut

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/1074268387.210358.1745241121986%40aol.com.

Lucy Baker

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May 1, 2025, 9:50:31 PMMay 1
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Joe, you have a good boy!!
> To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAL4LOX8dBnLmJq7yE%2BdPuZwu%3DW5V%3D%2BQvBY4nxMaL_EU7v9yiQg%40mail.gmail.com.

Joe Whittel

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May 1, 2025, 9:58:33 PMMay 1
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Agreed, but cannot give him all the credit.  My daughter chipped in as well.  

Joe in Connecticut

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/DBC52592-0260-498F-B19A-CF204B176392%40me.com.

Lucy Baker

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May 1, 2025, 10:03:54 PMMay 1
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That’s the way to raise them!!!!!!!!!! 😁
L
> To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/CAL4LOX_Ko8bdmCeVt7vLuj1oA0xWadUuPJP5gkdODqBZAufFcg%40mail.gmail.com.

Gerry Curry

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May 2, 2025, 9:04:35 AMMay 2
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Happy Birthday Joe!

Gerry Curry
546 Cedar Lake Rd,
Cedar Lake, NS, B5A 5L8
Messages - gcu...@mac.com

Joe Whittel

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May 2, 2025, 9:18:01 AMMay 2
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Thank you

Joe in Connecticut

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/7C046585-B66D-49AC-B013-1D3CD438C308%40mac.com.

spe...@knology.net

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May 2, 2025, 11:29:38 AMMay 2
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Happy Birthday Joe!

We had our annual community Club Barbecue this weekend, did 65 hams and I an the designated ham breaker.




------ Original Message ------
From "Joe Whittel" <bbq....@gmail.com>
To "The official Smoke Ring BBQ list" <smoker...@googlegroups.com>
Date 5/1/2025 9:48:56 PM
Fredonia Hams.jpg

Lucy Baker

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May 2, 2025, 11:37:13 AMMay 2
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Enjoy your day Joe!!🎂🥳
Sent from my iPhone. 

On May 2, 2025, at 8:30 AM, spe...@knology.net wrote:



John Sigler

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Jun 28, 2025, 12:59:29 AMJun 28
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Better late than never. Pigman how you doing, been a while. Merrill glad to see your still enjoying life. I first joined the Thread list in early 90's and also about that time Dan Gills listserv (later Linebeck took it over) Been as far north as Kit Andersons, south Morton, Miss., west Carlsbad home of Danny, southeast to Big Jim's and east to Jack's BBQ school and Bob and Gingers. Have seen some great flame wars back in the day and have met many wonderful fellow BBQer's. Remember so may names of folks on this roll call. Need to update the email the one showing is 20 years old or so.  John Sigler

John Douglas

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Jun 28, 2025, 3:11:44 PMJun 28
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Nice to know there are some good people left on th BBQ list



On Sunday, April 20, 2025, 4:57 PM, spe...@knology.net wrote:

>not smoking today but did a honey baked ham and turkey breast and baked beans for my wifes family

spence (in Alabama)



>

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James Stewart

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Jul 1, 2025, 5:59:20 PMJul 1
to 'John Sigler' via The Smoke Ring BBQ List
Good to see names of people still around.  Wife and I went on a two week trip to visit family. I played Santa
 since before we left I smoked some butts, and split them in half. Froze each half and as we traveled gave pork to all the houses. Only my sleigh was a GMC Acadia!   

I doo miss the get togethers where we could visit and share!

Pigmanjim   S. Florida


PC Steve

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Jul 2, 2025, 8:56:11 AMJul 2
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Hey Pigman!

Did you ever move upstate?

To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/1537327346.1636438.1751407152840%40mail.yahoo.com.

John Douglas

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Jul 2, 2025, 1:12:06 PMJul 2
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Missed you all……..

John D

Merrill Powers

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Jul 4, 2025, 12:26:04 AMJul 4
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Good to hear from you Pigman!  The old days were sure great to get to know people from the list. 
 
Nancy and I were just transferred to Columbia, Missouri. We're working with the programs in this area and I'm the legislative affairs liaison for the state. Working with politicians is a whole new world for me. Just applied for local plates and I'm moving my Alveron trailer over from Wichita next week. Looking forward to firing up some pork in a new community!
 
Merrill
Sent from my iPhone

Lucy Baker

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Jul 4, 2025, 12:36:56 AMJul 4
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Merrill!  My sister is in Columbia!!!!  Please keep me posted on your activities so I can let her know!!
Lucy 
Sent from my iPhone. 

On Jul 3, 2025, at 9:26 PM, 'Merrill Powers' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:



Joe Whittel

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Jul 4, 2025, 1:21:55 AMJul 4
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Merrill,
Good luck to you and Nancy in your new assignment.
  
Joe in Connecticut

Merrill Powers

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Jul 4, 2025, 2:50:15 PMJul 4
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Hey Lucy, it's a really small world!  I will definitely keep you posted.  For today, I'm still learning how to find my house!

Lucy Baker

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Jul 4, 2025, 3:20:31 PMJul 4
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Ha!  Good luck, Merrill!  
Lucy
Sent from my iPad

On Jul 4, 2025, at 11:50 AM, 'Merrill Powers' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:



Sammy Shuford

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Jul 4, 2025, 3:26:17 PMJul 4
to SmokeRingBBQ

Nice to see this list sorta active. 

2 Racks of ribs on my Kettle, wife out of town, that’s 4 meals for me 


Sammy J. Shuford  ET1(SS) Retired
303 Heber Road
Summerville, SC, 29485
854-216-2481

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