Title is appropriate because I'm originally from Mississippi, lived in Texas for 22 years, and now live in Panama / Guatemala.
Having lived in Texas I know what good BBQ should taste like, but have little experience actually cooking it. However, with the help of all the great info here and the Last Meal ribs recipe, I recently cooked the best damn pork ribs I've ever eaten! Thanks much for a great site.
Last edited by Curtis2010; July 14, 2015, 09:39 PM.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Yes, it is beautiful in both Guatemala & Panama. We are gradually migrating to Panama (have lived in Guatemala since 2006).
Wil post pics of ribs next time. Since these were my first attempt at ribs, I did not have high expectations...when we realized how delicious they were they were nothing but bones in moments.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Belated welcome to The Pit Curtis2010! Sounds like you've got quite the geographical range under your belt. I'm sensing you're not much of a winter person?? Lol.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Curtis... Do they cook, the real barbacoa down there in that part of the world?
Not really. Typical Central American food is pretty basic. They do make chicharrones in Guatemala and other countries, but none as good as Meathead's recipe that I tried!
You can of course find good BBQ places around larger cities, but these are usually run by gringos.
In Guatemala, I live in a very rural village of a few hundred people. They were slaughtering a pig once for a fiesta and buddy of mine showed them how to do a proper pit and cook the whole pig. The locals were skeptical, but it turned out awesome!
Belated welcome to The Pit Curtis2010! Sounds like you've got quite the geographical range under your belt. I'm sensing you're not much of a winter person?? Lol.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you!
No, winter is not my thing...we originally moved further south, to Belize, because it got too cold in Florida!
Welcome to the Pit Curtis2010 .. You've come to the right place to hone your BBQ skills. I've been following Meathead for 4 years and learn something new every week. Need help? Just ask. Many Pit members will contribute what they know.
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