Howdy, howdy, howdy! How yall are?
I've been a fan and follower of AmazingRibs dot com and a Meathead admirer for about 3 years now. At one time, I had aspirations of being a bbq blogger (bbqheresy dot wordpress dot com...it still exists, but I haven't made an entry in 3 years or so) but after a couple of months, I found out just how much work it is. Meathead, I my hat's off to you! Blog, cookbook, personal appearances....WOW! (you said for me to get back with you after 6 months and you'd consider putting up a link to my blog site. Nope, didn't last that long.)
I live in SE NM. My nickname is from way back in the dial up days when I was living in TX. I'm born and raised Cajun. I officially hit "Seasoned Senior" status tomorrow, July 5. Sheesh, where'd the time go?
Anywho, I learned to bbq starting as a child down in SW LA. I remember my mom and a couple of aunts getting together a couple of days before the bbq, which was usually on Sunday after early mass, and making home made bbq sauce. Cajun bbq sauce is a chunky, KC style sauce and it needs to simmer for several hours, then sit for a day or 2 in the ice box (it cans up really well and they'd make enough for several bbqs). Then, after mass, my Dad would fire up his 55 gallon sliced in half long ways home made pit using kerosene as the starter fluid and chunk charcoal. The night before, he'd season his meat with salt, pepper, garlic powder and a splash of Lea and Perrins, usually a couple of chickens split in half, some pork steaks, if we were lucky a little sirloin steak, some cajun smoked pure pork sausage, burgers and, my mom's favorite, hot dogs. He'd baste with oil that had been heated with the bbq sauce and cook low and slow. It was done when the chicken leg twisted off easily. Yep, definitely imprinted me to try to be a pitmaster.
Sides were usually potato salad and bbq baked beans. Dessert was always pie, sometimes pecan, sometimes lemon meringue. Yummy!!
Anywho, you managed to seduce me into membership with your 90 day free trial. Thanks! I'm exploring the site daily, finding way more than I ever imagined existed here. Great job!
Kajun
I've been a fan and follower of AmazingRibs dot com and a Meathead admirer for about 3 years now. At one time, I had aspirations of being a bbq blogger (bbqheresy dot wordpress dot com...it still exists, but I haven't made an entry in 3 years or so) but after a couple of months, I found out just how much work it is. Meathead, I my hat's off to you! Blog, cookbook, personal appearances....WOW! (you said for me to get back with you after 6 months and you'd consider putting up a link to my blog site. Nope, didn't last that long.)
I live in SE NM. My nickname is from way back in the dial up days when I was living in TX. I'm born and raised Cajun. I officially hit "Seasoned Senior" status tomorrow, July 5. Sheesh, where'd the time go?
Anywho, I learned to bbq starting as a child down in SW LA. I remember my mom and a couple of aunts getting together a couple of days before the bbq, which was usually on Sunday after early mass, and making home made bbq sauce. Cajun bbq sauce is a chunky, KC style sauce and it needs to simmer for several hours, then sit for a day or 2 in the ice box (it cans up really well and they'd make enough for several bbqs). Then, after mass, my Dad would fire up his 55 gallon sliced in half long ways home made pit using kerosene as the starter fluid and chunk charcoal. The night before, he'd season his meat with salt, pepper, garlic powder and a splash of Lea and Perrins, usually a couple of chickens split in half, some pork steaks, if we were lucky a little sirloin steak, some cajun smoked pure pork sausage, burgers and, my mom's favorite, hot dogs. He'd baste with oil that had been heated with the bbq sauce and cook low and slow. It was done when the chicken leg twisted off easily. Yep, definitely imprinted me to try to be a pitmaster.
Sides were usually potato salad and bbq baked beans. Dessert was always pie, sometimes pecan, sometimes lemon meringue. Yummy!!Anywho, you managed to seduce me into membership with your 90 day free trial. Thanks! I'm exploring the site daily, finding way more than I ever imagined existed here. Great job!
Kajun
Comment