Introduction

[Jonathan Post]

Hello all! I've been lurking on this list for a couple of months now. I figure it's time to introduce myself.
I'm Jonathan, and I live in the Boston area. I'm a chef professionally, but most of the smoking I do, I do at home as a hobby. Obviously, being a chef, anything food related is a hobby of mine, but being born and raised in Tennessee, smoking, specifically, is special to me.
I've really enjoyed seeing the exchange of dialog and ideas here, and I hope I can contribute a little, as well. Everyone here seems to be extremely educated and knowledgeable about what they're doing. I've already picked up a couple of tips, and I'm sure there's a lot more for me to learn here.

Regards,
Jonathan Post

[John]

Welcome Jonathan. What part of tn?

[spe...@knology.net]

Welcome Sir!

Glad to have you on board!

spence

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[Jonathan Post]

John,
I grew up in the Nashville area. Just north of Nashville, in Hendersonville. I moved to St. Louis in my twenties and was there for several years.
Anyone on this list in or near Boston?

- Jonathan

[Jonathan Post]

Thanks, Spence!

[Jack Diamond]

Jonathon,
Where do you cook in the Boston area?. I too am a recent joinee to this list serve. I am a recreational BBQ fan/cook. I love the info and tips on the list serve.

Jack

Jack Diamond
Mahoney Diamond & Harnais
738 Main Street
Hingham, MA 02043
781.740.0059
866.861.0907 efax
jdia...@jackdiamondlaw.com

www.JACKDIAMONDLAW.com

[Jonathan Post]

Jack,
Currently, I'm the sous chef at 80 Thoreau in Concord. However, I just accepted a position in a new restaurant opening in Somerville this spring, Bronwyn.

- Jonathan

[Charles Kelley]

Jonathan

I too, like you, am a "lurker" on the board (have been for a little while). Not in the food business, but love to cook, and smoking/bbqing especially.

These guys (and gals) KNOW what they're doing, and I'm amazed at the knowledge that they dispense. Also the occasional humor too!

I'm sure you'll enjoy the board!

Thx!!

-ck
Charles Kelley

Sent from my iPhone.
Please excuse any typos.

[Tim A.]

Welcome fellow Tennesseean. I'm in Chattanooga. I've been in lurk mode for a while now myself, but as it warms up I tend to crawl out from my winter hibernation. This list is like a 2nd family to me, sometimes dysfunctional family, but aren't all families in one way or another?  :)

Some of the more dysfunctional family members are no longer with us and took their dysfunctional ways elsewhere, and some are like the drunk uncle who can't stay away for long. :0) 

But stick around. Pull up a chair and a smoker and let these good people learn ya a thing or two because this group is pretty darn amazing. I thought I knew a lot about smoking meat when I came in, but the more I learn the less I know. 

Tim in tn

[phil wingo]

welcome,jonathan.
you will learn alot here . the best bbq guys in world hang out here
philw
top shelf specialty foods
tssfoods.com

--- On Mon, 2/18/13, Jonathan Post <post.j...@gmail.com> wrote:

[phil wingo]

well all you guys are welcome . this is where i learned alot philw --- On Mon, 2/18/13, Tim A. <thef...@gmail.com> wrote:

[Buzz Dean]

there a couple boston area folks here---at least occasionally anyways--

[Merrill]

Welcome Johathan. There are some great BBQ cooks here who smoke on
everything from cut down barrels to Klose cadillacs. With winter
starting into the downside, maybe we will be getting back on topic soon. :)

Merrill

[ParkAQNick]

Welcome Jonathan.

You will learn a lot from the guys and gals on this list and no doubt we will also learn from you.

Nick

Park it! Grill it! Eat it!

Jonathan Post <post.j...@gmail.com> wrote:

>Hello all! I've been lurking on this list for a couple of months now. I figure it's time to introduce myself.
>I'm Jonathan, and I live in the Boston area. I'm a chef professionally, but most of the smoking I do, I do at home as a hobby. Obviously, being a chef, anything food related is a hobby of mine, but being born and raised in Tennessee, smoking, specifically, is special to me.
>I've really enjoyed seeing the exchange of dialog and ideas here, and I hope I can contribute a little, as well. Everyone here seems to be extremely educated and knowledgeable about what they're doing. I've already picked up a couple of tips, and I'm sure there's a lot more for me to learn here.
>
>Regards,
>Jonathan Post
>

[Jon Stine]

I'll echo what everyone else has said, and welcome you to the list.

If you haven't seen it there is a helpful site with a lot of good info which was very helpful to me when I joined 10 years ago:

http://www.bbq-porch.org/faq/

Being that you are a chef already, it won't be as useful to you as it was me, but a good read nonetheless.  It has a great area where some of the past and present members provide great insight.

Again welcome!

Jon

[Merrill]

That FAQ is a great invaluable resource. After 12 years, I still go
back and look up info.

Merrill

[Big Krabba]

On Mon, Feb 18, 2013 at 2:24 PM, Merrill <capta...@comcast.net> wrote:

That FAQ is a great invaluable resource.  After 12 years, I still go back and look up info.

Merrill

You're right.  I just went and took a look, again, and saw a dry rub recipe from Danny Gaulden.  I never noticed it before.  Gonna hafta give it a try.

I notice you're back on the WSM.  I still have my Stump's Smoker and a Traeger for bigger jobs, but I think the best taste comes from my WSM.

Les

[Sandy Savage]

Les

I have been using Danny's rub for years. I'm one of the few on The List that doesn't particularly care for his glaze, but the rub is outstanding. I don't even tweek it.

Sandy

---

[Gerry Curry]

Welcome Jonathan. There are several Boston-area members on the list, some world-class competitors and cook book authors. For the moment however, I'd appear to be the closest to you. I live right across the Gulf of Maine from you, on the southwestern end of Nova Scotia, near Yarmouth. Do you know about NEBS, the New England Barbecue Society? If not, you should join pronto. www.nebs.org

Gerry

Sent from the New iPad running iOS 6.1

[Jonathan Post]

Hey Gerry,
I have not heard of NEBS. I will most definitely look into it. Thanks for the info!

- Jonathan

[Joe Whittel]

Jonathan -
There  is  a large Boston area BBQ Contingency (Lots of chefs)   and they are part of the New England BBQ Society.   A couple recent GC of Jack Daniels Invitational,   check them out at www.nebs.org.

Joe in Connecticut

[Big Jim]

I don't even like moist people from Boston. BUTT you are welcome here.
Hope you enjoy it.
All you got to do is ask a question and 15 or 20 will answer. Ofcourse you
gotta figger out which one of them 15-20 answers is the answer to your
question.
Do you know Jeff"The Boston Butt" Lipsitt?
If you don't you need to look him up, he in Boston. He'll be the ugly one
with the Great looking wife and child.
Welcome to the list Jonathan
BeeJay

----- Original Message -----
From: "Gerry Curry" <gcu...@mac.com>
To: <smoker...@googlegroups.com>
Sent: Monday, February 18, 2013 5:31 PM
Subject: Re: [BBQ] Introduction

[Jack Waiboer]

Hello Jonathan Post. 

 

It’s nice to have you on the board.  I hope you enjoy it as much as I have.  I’ve learned everything from soup to nuts on this forum.  Stay away from that Big Jim (BJ) fella.  He’s gets kinda squirrely sometimes.  I do hear he’s got a woman comin to call these day’s.  Maybe that will tighten him up a bit...<BFG>.  Oh, and stay out of Kurtopia...dangerous place.

 

Jack W.

Charleston, SC

 

www.gratetv.com
www.carolinapitmasters.com

 

From: Jonathan Post

Sent: Monday, February 18, 2013 10:20 AM

To: Smoke Ring

Subject: [BBQ] Introduction

 

[Jon Stine]

I knew I found a home when I saw this Robert King post shortly after I got on the list:

http://www.king-consulting.com/bbq/tacos.html

One of the crustier members of the list who has since passed on, Jess Bettis, had this website dedicated to barbecue:

http://barbqr.tripod.com/index-3.html

Good times. :)

Jon

[Jonathan Post]

Well, Big Jim, I'm not from Boston, I just happen to live here for now. So, I've got that going for me. I don't know Mr. Lipsitt. I'll keep an eye out for him. Thanks for the warm welcome.

- Jonathan

[Merrill]

Les,
Different tools for different jobs. The WSM and Weber Kettle grates are
22", which gives plenty of room for a couple of chickens without being
over the outer couple of inches. My favorite for chicken is actually
the Kettle, but it is raining and I was too lazy to keep adding coals.
Single items go on the BGE. I'm currently in the market for a volume
cooker. I have been cooking for a lot of larger events and I'm getting
tired of running multiple fires.

Merrill

[ni...@parkaq.com]

. . .  Ahh multiple.  . . Fires.  . .  The precious...


Voice DROID ... voice typos....

-----Original message-----

[Robert King]

Geez that was 10 years ago. Feel old now. Need to do that recipe again with some new pictures. Maybe soon.

Anyway welcome Jonathan! Nice to see some new people besides all the old farts.

Robert King

[spe...@knology.net]

HEY!!

 

I resemble that remark!!!

 

[Robert King]

Whoops forgot to put the <G> on the end. Done that to the wife a few times and she was still speaking to me....a day or two later <G>

Robert King

On Feb 21, 2013, at 11:21 AM, spe...@knology.net wrote:

HEY!!

 

I resemble that remark!!!

 

<wlEmoticon-smile[1].png>

[Kurt Lucas]

Old farts? Sheesh!

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Robert King
Sent: Thursday, February 21, 2013 11:16 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Introduction

 

Geez that was 10 years ago. Feel old now. Need to do that recipe again with some new pictures. Maybe soon.

[Lucy Baker]

And fartesses!

Lucy

On Feb 21, 2013, at 6:34 PM, Kurt Lucas <lifes...@comcast.net> wrote:

Old farts? Sheesh!

 

Kurt

[Jon Stine]

A bunch of old farts and fartesses deserve some good news!

http://charlotte.cbslocal.com/2013/02/20/let-em-rip-study-finds-passengers-farting-mid-flight-healthy/

Jon

[Robert King]

Well you at least own up to it! <G>

Robert King

On Feb 21, 2013, at 6:34 PM, Kurt Lucas <lifes...@comcast.net> wrote:

Old farts? Sheesh!

 

Kurt