New central Texas member
Posted: Wed Oct 04, 2017 11:34 am
hello all,
new to the forum ... live in Georgetown but commute into Austin for my job. l was born and raised here in central Texas, married my high school sweetheart in 1978 (39 years) and settled in Gtown after college, 2 adult kids both married starting their families, currently 2 grandsons (2.5 & 1.5) and a new granddaughter (<1 month).
My dad got me started barbecuing (and cooking in general) about 55 years ago using an old family German/Dutch recipe handed down on my mom's side many generations before (I'm 5th generation Texan on my mother's side). We used open top homemade portable pits and cooked for many special events ranging from <50 people up to an estimated 10,000 during the 1960s thru the early 2000s. That recipe used a mop sauce to keep things moist and the flies off with the open pits. I occasionally give that recipe a shot from time to time to keep my roots but also like trying other methods.
I currently have a LyfeTyme double-lid offset with vertical smoker for most of my cooks around the house for family & friends. I try to keep most of my smoking old-school without all the new fangled gadgets, using charcoal as my base heat with seasoned live oak, pecan, mesquite, peach, etc. I like to try new things and different suggestions and also like coaching/mentoring others.
this is my first post but I'm sure after I read thru a bunch of the topics and posts, I might be asking some questions and offering suggestions of my own.
funny how I stumbled across the forum ... I did a Google search for food grade 55 gallon barrels (to haul water to one of my deer leases camper) and saw there was someone asking the question here around Austin. Winkley's in Liberty Hill was one of the answers given, that is only about 15 miles from my house. Decided to join since smoking is one of my passions...
new to the forum ... live in Georgetown but commute into Austin for my job. l was born and raised here in central Texas, married my high school sweetheart in 1978 (39 years) and settled in Gtown after college, 2 adult kids both married starting their families, currently 2 grandsons (2.5 & 1.5) and a new granddaughter (<1 month).
My dad got me started barbecuing (and cooking in general) about 55 years ago using an old family German/Dutch recipe handed down on my mom's side many generations before (I'm 5th generation Texan on my mother's side). We used open top homemade portable pits and cooked for many special events ranging from <50 people up to an estimated 10,000 during the 1960s thru the early 2000s. That recipe used a mop sauce to keep things moist and the flies off with the open pits. I occasionally give that recipe a shot from time to time to keep my roots but also like trying other methods.
I currently have a LyfeTyme double-lid offset with vertical smoker for most of my cooks around the house for family & friends. I try to keep most of my smoking old-school without all the new fangled gadgets, using charcoal as my base heat with seasoned live oak, pecan, mesquite, peach, etc. I like to try new things and different suggestions and also like coaching/mentoring others.
this is my first post but I'm sure after I read thru a bunch of the topics and posts, I might be asking some questions and offering suggestions of my own.
funny how I stumbled across the forum ... I did a Google search for food grade 55 gallon barrels (to haul water to one of my deer leases camper) and saw there was someone asking the question here around Austin. Winkley's in Liberty Hill was one of the answers given, that is only about 15 miles from my house. Decided to join since smoking is one of my passions...
