J-Bar-H John

[OSD]

Welcome aboard Glad you found the forum

[bigwheel]

Dittos...hearty welcome sir.

bigwheel

[DJ]

Welcome!
dj

[nascarchuck]

Welcome John! Make yourself at home!

[J-Bar-H John]

I guess I should introduce myself. My name is John Homrighausen from Cypress, TX. I build houses to support my BBQ habit and am working on opening a quick service restaurant in Cypress. I think I make the best darn BBQ out there and want to share it with the world. I have a catering company (www.jbarhtexasfoods.com) and we do large events for companies and churches.
I use a number of pits for my jobs, but when I cook at home I have a Texas Pitcrafters PM500U that turned me from a duffer into Tiger Woods. The first brisket I made on that thing was the best one I ever had (Still have the pictures of it) and they just got better. In some ways it is the reason I decided to do it professionally.
The Salt Lick in Driftwood makes my favorite BBQ even though it is not "Texas BBQ" and the City Market in Luling is Mecca to all devout Texas BBQers. You should always know where you are in relation to Luling and pray that direction every time you light your pit. (If you are in Luling then pray facing Lockhart.) If you haven't eaten there you need to go at least once to see how your food compares.
I look at BBQ as the ultimate comfort food that doesn't need to be "gourmet" to be good. In fact, I look very suspiciously at those who try and call BBQ gourmet (don't judge me by my website). It is like calling my old "Chucks" fine footwear. They don't need a fancy name or a new twist to be the best out there.
I don't think that sauce makes the BBQ. It is something that is served on the side to add to the meal to be sopped up with a piece of bread. If you need sauce to get your BBQ down then you need to work on your technique.
I don't think the rub makes the BBQ. For the most part rubs reside on the bark and never make it into the meat. They add a nice layer of complexity to a small part of the meat. I have eaten and made brisket with salt and pepper added right before it went on the pit that was fantastic.
I think meat, wood, time and patience make good BBQ. If you get those things in the right proportion everything else will fall in line. Kind of like a golf swing. Get the basic swing down before you try and trick out your game.
Use the best tools you can afford and learn to sharpen a knife and manage a fire. Learn about the science behind food and it will make you a better cook. Learn about food safety so that you can bring your food to as many people as you can. Buy a bag of hickory, pecan, mesquite, oak and fruitwoods and learn about how they taste and what they bring to the party. Understand why your food tastes the way it does before you tweak it.
If you have one book on your nightstand it should be the Holy Bible. If you have two it should be the Bible and the Jamison's "Smoke and Spice." Everything you need to know in life is in those two books.
So that is probably an obnoxious self introduction. I am passionate about BBQ and am excited to be around others who feel the same way. I guess I am kind of a geek when it comes to cooking so please bear with me.
You are more than welcome to disagree with anything I have laid out in this diatribe, just let me know.

[SteerCrazy]

welcome aboard! glad to have a veteran Q'r on the forum!

[copkid]

Welcome! I loved the speech! More! More!!!
Laura

[mel]

welcome I think you just might fit right in here

[Gator]

Amen brother. Welcome aboard.

[bigwheel]

Sounds good. Now I got an eldest male chile who is in the wholesale food bidness and he say the heart breakers is for folks such as you intend to be to sink a bunch of money into the food industry...and then 99.99999 percent goes broke and has to spend their old age as door greeters at Wally World. Guess whut I am trying to say is dont quit your day job and dont spend no retirement funds on this deal. If you a fat cat looking for a tax break...go for it by all means. Just trying to help cover all the bases here.

bigwheel

[bowhnter]

Welcome John

[J-Bar-H John]

Thanks for the advice bigwheel. What you lack in good grammar and coherance, you make up for in sound fatherly advice.
Not a fat cat. Started Q'ing for church functions and was asked to cater big events for companies areound town (500-2000 person barbeques) and got hooked. Going to start small with a trailer on the weekends and see if there is a retail business in there somewhere. Thanks for the tip and I will make sure I have a resume on file at the 'Mart.

[ChileFarmer]

John, welcome to the forum.
Follow your dream, if you don't you will never know. Beats wondering. CF

[DATsBBQ]

Tthe City Market in Luling is Mecca to all devout Texas BBQers. You should always know where you are in relation to Luling and pray that direction every time you light your pit. (If you are in Luling then pray facing Lockhart.)

I thought it was Houston
Welcome aboard

[antaean7]

welcome aboard, great introduction !!!!!!!