I discovered Texas BBQ when I lived in Austin about thirty years ago and used to go to Poke-e-Joe's frequently. Since then I've spent a lot of time in Raleigh and discovered NC BBQ but I'm not so keen on the BBQ sauce from that part of the world. On a business trip to Overland Park, KS, I had burnt ends at Jack Stack and they were so delicious!
I've been BBQ'ing myself for years on a Cypriot Foukou rotisserie barbecue. I mainly cook pork souvla in the Greek style but also chicken and even goose over charcoal.
I've recently bought an 18.5" Weber Smokey Mountain. I'm really looking forward to getting stuck in to cooking outdoors for the summer. My WSM is all seasoned up and I'm planning to smoke some pork spare ribs and make some pork belly burnt ends this weekend!
Thanks for reading this and hello again!
I've been BBQ'ing myself for years on a Cypriot Foukou rotisserie barbecue. I mainly cook pork souvla in the Greek style but also chicken and even goose over charcoal.
I've recently bought an 18.5" Weber Smokey Mountain. I'm really looking forward to getting stuck in to cooking outdoors for the summer. My WSM is all seasoned up and I'm planning to smoke some pork spare ribs and make some pork belly burnt ends this weekend!
Thanks for reading this and hello again!
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