Hello from Monrovia. That's California, not Liberia. - BBQ Central

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Old 05-14-2007, 12:26 PM   #1
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Join Date: May 2007
Posts: 334
Hello from Monrovia. That's California, not Liberia.

Hello everyone,

I've been cooking and barbecuing for a long time now. A long time ago, I worked as a line chef in a big-deal French restaurant, Chez Panisse. Overall, I think my approach is a mix of Alice Waters "California," James Beard "Americana" with a healthy dose of smoke. I'm not a pro cook anymore, and haven't been for decades. Just another guy with a hobby. And a few toys too.

The "low and slow" has mostly been on small offsets of one sort or another. Grilling's good too. Lots of different grills, gas and charcoal, in my past. Currentl equipment is a Bar B Chef Offset Smoker with an Afterburner H for heat, and a Bar B Chef Texas Charcoal Grill. I guess using gas in the smoker and charocal in the grill is upside down compared to most folks.

I found out about this forum by following a link posted by Captain Morgan on another forum. After looking around I think I've got plenty to learn and hope I can add something too. A lof of the fun of this is helping people new to it.


What were we talking about?

Klose Steak Grill with Swing Set
Backwoods Fatboy with DigiQ II
Other Stuff
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Old 05-14-2007, 12:27 PM   #2
Join Date: Jan 2005
Location: Myrtle Beach
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BTW, Rich knows what the hell he's talking about...great cook!

Welcome aboard!

The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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Old 05-14-2007, 12:28 PM   #3
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Welcome Dr.Doom Come on in have a cold one...and dont' forget the pics of your cooks we love the food porn.
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-14-2007, 01:42 PM   #4
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Well, you have seen the rest now welcome to the best. Please do post often and like Wittdog says, we love food porn here so start putting up some pics.
Bill The Grill Guy
"Life, it's what you do between meals."

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Old 05-14-2007, 01:47 PM   #5
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Join Date: Oct 2006
Location: Cottontown, TN
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I thought I was wrong once, but I was mistaken.
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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Old 05-14-2007, 09:07 PM   #6
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Location: Jonesboro, Arkansas
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Welcome to the forum.
" Never let a day go by "
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Old 05-14-2007, 09:18 PM   #7
Pope O'Que
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Location: North Central Massachusetts
Posts: 2,378
Welcome aboard


The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
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Old 05-14-2007, 09:53 PM   #8
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Location: Virginia near Washington DC
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Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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Old 05-15-2007, 12:48 AM   #9
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Good to have you on board Chef!!
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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Old 05-15-2007, 05:53 AM   #10
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Location: Barrie, Ontario
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hi ya!

All the best to you and your Q



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