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It’s All About BBQ
Many moons ago I flippantly spouted off, saying that when I retired, I’d actually share some of my recipes.
Well, when I said it I was a young man, and I figured nobody would remember the remark.
After all, BBQ secrets are like the family jewels- you don’t really want to be telling all your secrets.
BBQ is, I guess you could say, my hobby. I love BBQ, and I cook up a mean grill plate, I have to say.
It’s turned into a social venue too. Family and friends like to come over for chow. I like to cook it all beef ribs, BBQ sandwiches, even marinated sirloin roast.
Not only do I love to cook BBQ, I also love to eat it, and have made something of another whole hobby of going places and eating good grilled food. I could prattle on about BBQ for days. Ask my wife.
Memphis sweet pulled pork, for instance, now that brings back memories just saying the name. And there’s nothing like a few good side dishes, like mac n cheese or cole slaw. Tender is the name of the game here.
I’m not prejudiced as to geography either. I don’t care the region, I love it. Like St Louis ribs. A whole slab, now that’s what I’m talkin about! A huge pile of smokey ribs, eat like a pig, groan like a pig, but always worth it.
If you can get it on a grill, I’ve probably tried to BBQ it. Anything that can be slow cooked on charcoal with some smoke.
Most people think beef, pork, or poultry are the best things to BBQ. Chicken and pork are the classics for BBQ. As long as whatever the meat is can be slowly cooked and seasoned, it qualifies as BBQ. Well, maybe that definition needs some work. An old shoe, properly seasoned, does not qualify as BBQ. You have to start with something edible.
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