Howdy from Texas
Posted: 01 Nov 2010, 04:55Howdy Gents, I have been bbqing for over 20yrs- about 15 yrs doing compititions around the Central Texas region but I currently just do backyards bbq for the family and friends. I use a Oklahoma Joe Longhorn Edition (offset) and have a homemade pit built by father-in-law. I like to use mesquite and hickory for my heat source with some occasional pecan.
I also like to use sauce on my meats, there is much debate over here about sauce vs. no sauce but I always say "each to his own". I ran across this site while looking at some other bbq sites and I am really impressed with the pics of some your
cookoffs, look just like the ones over in the Lone Star State- lots of great Que, beer, and good times. I use the ID Limey as a tribute to my late father, a transplanted Englishman who used the nickname when dealing with his bookies,lol.
I still have some family around the St. Albans area, its been over 30yrs. since I visited when I was a teenger.
Anyway, I hope I can help and learn.
Thanks, Chuck
I also like to use sauce on my meats, there is much debate over here about sauce vs. no sauce but I always say "each to his own". I ran across this site while looking at some other bbq sites and I am really impressed with the pics of some your
cookoffs, look just like the ones over in the Lone Star State- lots of great Que, beer, and good times. I use the ID Limey as a tribute to my late father, a transplanted Englishman who used the nickname when dealing with his bookies,lol.
I still have some family around the St. Albans area, its been over 30yrs. since I visited when I was a teenger.
Anyway, I hope I can help and learn.
Thanks, Chuck
