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06-20-2005, 08:12 PM
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#1
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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PM, it's a tough job but somebody has to do it! Welcome aboard.
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I hope this isn't negative!
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06-20-2005, 10:54 PM
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#2
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Graduate of BBQ Central
Join Date: May 2005
Location: Whitney, TX
Posts: 546
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¡Bienvenido a la locura!
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Fairway's & Green's Pard'!
Mike (Miguel Carlos)
"The more I'm around some people, the more I like my dog."--Sonny Burgess
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06-21-2005, 05:26 AM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Welcome aboard PM, glad you could make it!
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06-21-2005, 08:21 AM
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#4
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BBQ Centralite
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
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Are you in the Army Paymaster? Finance, perhaps? Welcome!
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06-21-2005, 09:16 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Hey PM, glad you found us. Jump on in the water's just fine. I need a nap.
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
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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06-21-2005, 11:28 AM
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#6
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BBQ Centralite
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
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Glad to have you aboard sir! It looks like we just missed each other. I was in the Army on active duty from 1976-1982 and in the National Guard from 1982-1997. Welcome to the Band of BBQ Brothers. Couldn't find a better group of guys. It goes without saying but our thoughts and prayers are always with our troops. Best wishes to your friend and all those in the service wherever they may be.
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06-21-2005, 04:32 PM
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#7
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Graduate of BBQ Central
Join Date: Mar 2005
Location: Queen Creek, AZ
Posts: 544
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Quote:
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Originally Posted by Paymaster
Thanks for the welcome,Not in the Military anymore USArmy 1972-1975. No the handle comes from the fact that I am in the HR department here at work and I manage the Payroll among other stuff. I smoked my first slab of ribs this past weekend and they were great except the smokey flavor was a little overwhelming for some at my house. Used seasoned oak and hickory but the slab was never wrapped or covered. It was in the smoke the whole way. I have learned that I might wrap with foil during part of the process and have better results next time. By the way the avatar is a tribute to a friend and co-worker in the 48th Brigade in Iraq right now.
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That happened to me to the first time I smoked ribs. Now I use the 3-2-1 method and they turn out great!!
Ooops I almost forgot! Welcome to the forum Paymaster!!
:HAT:
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