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Old 03-08-2007, 01:15 PM   #1
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Hello from Southern Louisiana

looks like i found a new home . i love cooking talking about cooking and being where I am born and raised thats all we do . I haved always loved to cook and eat . i am just getting into serious BBQ and Smoking various meats and fish and oysters and what ever we can trap here . LOL. I can cook a sea food gumbo that would knock your socks off . I have a OK-Joe that was my dads and just started smoking on it so i will be asking a lot of questions and needing some advise from time to time .
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Old 03-08-2007, 01:18 PM   #2
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Great to have you aboard! How did you find us?
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Old 03-08-2007, 01:30 PM   #3
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i was doing a internet search for Hawgeysdotcom and this forum was in the results . so i said what the heck lets get to talking some BBQ with fokes from all over the world .
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Old 03-08-2007, 01:40 PM   #4
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Welcome to the best damn forum on the internet!

Post often and please don't forget to share your food porn with us!

I luvs me some smoked mullet...mmmMMMMMM
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Old 03-08-2007, 02:28 PM   #5
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maybe not so much mullett but how bout some smoked oysters with fresh graded chesse w/ a little olive oil and cold beer to start ?
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Old 03-08-2007, 02:41 PM   #6
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Welcome!!
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Old 03-08-2007, 06:55 PM   #7
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Welcome aboard!!
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Old 03-08-2007, 07:32 PM   #8
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great to have ya here,,enjoy this great group of people
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Old 03-08-2007, 07:43 PM   #9
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Hey Knine..welcome aboard. Got you a great cooker in that Okie Joe. Had an old pal..that be Burt from down at Jouston who used to lug one of them things around on a special built rack on the back of real nice high dollar 5th wheel trailer to some of the bbq cookoffs. I sometimes get the honor of helping him load and unload that thang. Whew...I still got an aching back on that deal. That bust a gut on two grown men trying to toss one of them gizmos around Ya know in fact he copied the baffle off my pit to sorta direct his fire downward as it come outta the firebox. You got any kinda baffling mechanism? Dont be no lurker.

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Old 03-08-2007, 09:59 PM   #10
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Welcome aboard. We are glad to have ya. Don't be talking about your Q without pics to back you up.
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Old 03-08-2007, 09:59 PM   #11
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Quote:
Originally Posted by knine
maybe not so much mullett but how bout some smoked oysters with fresh graded chesse w/ a little olive oil and cold beer to start ?
Sounds like he's gonna fit in nice around here, good to have you on board Knine.
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Old 03-09-2007, 07:19 AM   #12
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Getting a good mix here! Welcome Knine!
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Old 03-09-2007, 07:37 AM   #13
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Welcome to the best BBQ forum on the net. We love pics here.
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Old 03-09-2007, 09:36 AM   #14
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well thanks all .
o i will put pics of my cooking up for the world to see . not scared here . Bigwheel i am just getting started on the Ok-Joe and yes it is dam heavy . i have a small trailer that i got after Katrina and i think i will mount it on there . i will need to cus this May i am getting into my first BBQ comp bout 5hrs north from me in Farmerville,LA .
I will need some tips on Compt BBQing . I bought Dr BBQ book and their is a lot of good things in it but i know there is more to learn .

i have done compt cooking for 8yrs in the Oilfield chili cook off and have placed 2nd and 4th out of them 8yrs . so i have some idea but BBQ is a whole different world than chili ya know .

well thanks again for the warm welcome ,

Knine
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Old 03-09-2007, 06:15 PM   #15
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Glad to have ya'! Welcome
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Old 03-09-2007, 06:50 PM   #16
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Welcome knine,

I am originally from New Orleans. I've been in North Carolina 21 years now. Time sure does fly!

Smokey_Joe we never ate mullet in New Orleans. When we would catch them in Lake Pontchartrain we would throw them back. They are considered a mud fish.
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Old 03-10-2007, 10:52 AM   #17
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well hello old neighbor . i was gonna go fishing for sum red fish so i could put thme on the gill 1/2 shelled but put it off till tommarow .
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Old 03-10-2007, 10:40 PM   #18
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Well a person cant go wrong with books from Dr. BBQ. I think you will do well. Just connect the dots. He is a great cook and a very nice person.

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Old 03-14-2007, 09:38 PM   #19
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what do yall think about someone just jumping into comp cooking ? i haved cooked in Chili cookoffs for 8 years. done well 2nd and 4th in 8 years of doing it . now looking to branch out.
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Old 03-15-2007, 09:54 AM   #20
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Just outside N.O. on the Bestbank .
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