I'm not new to sublime pastime of charring flesh, but I'm newly in awe of Meathead's website. I've shied away Internet BBQ sites because I'm not a fan of the "purist" approach. KC, Texas, Memphis, Carolina... I love them all.
I've developed a very good rating system for my Q.
Acceptable = after kids finish, there may be enough leftover for my lunch the next day.
Good= kids are stabbing each other with forks for the last piece. Don't judge. My kids are tough.
Better = Momma's stabbing the kids with a fork for the last piece. See "Good"
More Better = neighbors start showing up. Nearest one lives about a mile away. Stabbing kids with the fork may or may not occur. See "Good".
Way More Better = Haven't gotten this far yet, but it's an ongoing endeavor.
Probably MY personal favorite is just a salt and pepper brisket with a little cayenne for a kick.
I love a light, tangy and spicy tomato BBQ sauce for a finish (if I'm saucing).
I typically cook over 100% wood. I am lucky to be the beleaguered owner of some acreage of hardwood trees. Mostly hickory, oak, walnut
and a few pecan.
I has advanced degrees in chemistry and engineering.
I grill, I smoke, I bbq. Wood fire, propane, offset, drum, kettle, hole in the ground.... If I can get a good enough fire I'll use it.
I'm excited to have joined The Pit.
I've developed a very good rating system for my Q.
Acceptable = after kids finish, there may be enough leftover for my lunch the next day.
Good= kids are stabbing each other with forks for the last piece. Don't judge. My kids are tough.
Better = Momma's stabbing the kids with a fork for the last piece. See "Good"
More Better = neighbors start showing up. Nearest one lives about a mile away. Stabbing kids with the fork may or may not occur. See "Good".
Way More Better = Haven't gotten this far yet, but it's an ongoing endeavor.
Probably MY personal favorite is just a salt and pepper brisket with a little cayenne for a kick.
I love a light, tangy and spicy tomato BBQ sauce for a finish (if I'm saucing).
I typically cook over 100% wood. I am lucky to be the beleaguered owner of some acreage of hardwood trees. Mostly hickory, oak, walnut
and a few pecan.
I has advanced degrees in chemistry and engineering.
I grill, I smoke, I bbq. Wood fire, propane, offset, drum, kettle, hole in the ground.... If I can get a good enough fire I'll use it.
I'm excited to have joined The Pit.
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