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This website is
something I decided to do in my spare time for fun,
and to share with others some of the information I've
gathered over the years. Being asked frequently by
friends and family about the "how to's" and
ingredients for recipes, I thought this would be a
great way to make everything available anytime,
anywhere to anybody. Whether your out back at the
smoker, visiting with friends or at the grocery, just
pull up our site and get instant access to all your
favorite recipes and cooking tips.
All of the products shown or recommended, are either for visual reference or products that I have actual experience using. I don't advertise or sell anything on the site. It's just for fun, you know, like cooking barbecue.
I was born and raised in the deep south, in a beautiful little town called Auburndale. Back then, "Barbecue" was not just a type of food, it was an event, a social gathering of friends and family. Sure, you could run out and throw something on the grill, but a Barbecue required a get together.
There were few days you couldn't detect the smell of smoke in the air of someone in the neighborhood (or back woods) cooking up something outdoors. At that time there were no pellet, gas or electric smokers. No gas grills. It was wood or charcoal, and the smoke could be detected for miles in all directions. Everyone had a charcoal grill, and I do mean "Every One". A few of the more serious neighbors, had pits in their backyards they had constructed mostly from scrap bricks and cement blocks they had scavenged or saved. I remember how I envied those "Lucky Kids" who had REAL BBQ PITS behind their homes. I thought surely their parents must be financially well to do in order to have such a luxury.
You didn't have to travel far though to find someone selling BBQ. Mostly setup around the outskirts of town in little, run down, frame houses or abandoned gas stations which could be bought or rented cheap, these "BBQ Joints" dotted the entire area. For the most part, carryout only. Others just set up a little stand on the side of the road. Some of those roadside vendors were the best. You could pull over and get your BBQ and a bag of boiled peanuts all at the same time. There were no styrofoam containers, your order was typically wrapped in a piece of butcher paper (with a slice or two of light bread) and handed to you along with a smile and a thank you.
There were of course a couple of the more serious investors. These places were simple, comfortable, friendly and GOOD. Some have even stood the test of time, serving BBQ that became famous nation wide and are still in business today after decades of service. Places like Peebles and Sonny's have been common household names in the area for years. I even know a few families back home who have a dedicated "BBQ Night" every week at their favorite smoke house.
No matter what the size, eat in or take out, seems everybody had their own take, recipe and style of offering the best BBQ in the land. To be honest, it would have been damn hard to pick a winner.
I eventually moved out west to Texas, El Paso, to be exact. Here I found that not only was BBQ alive and well, but was almost a religion. I soon became enveloped in the new styles and flavors the west had to offer, forged by big beef, bold spices and a strong Hispanic influence. Though a bit different than my southern taste buds were accustomed to, I found it to be in it's own right, truly outstanding. This new found style and bold flavor of BBQ only heightened my interest in the art of food and fire. I soon wanted to learn everything I could about Texas BBQ. But then I thought, if the South and Texas had this good of barbecue, what about all the other parts of the "Country"?
So with that divine awakening, my intention became not only to perfect and enjoy the methods, styles and flavors I'm familiar with, but to explore and experience as much as possible about all barbecue. It has been a very enjoyable journey so far and fortunately for me, there are still many places yet to visit.
Even after all these years, I've barely scratched the surface of this age old fascination with fire and food, but one thing I've learned for sure, there are as many different ways to prepare BBQ as there are birds in the sky, and they are "All Good".
There's something about being outdoors, the smell of the smoke, gathering with family and friends, and anticipating the great meal to come, that takes you back to a more peaceful and simpler place and time. A time to slow down, relax and appreciate those things that mean the most.
It's been a long while since those days back in that small southern town, but my enjoyment for cooking outdoors has never changed, and now, many years later, I have a pit in my own backyard. Guess I'm finally one of the "Lucky Kids".
All of the products shown or recommended, are either for visual reference or products that I have actual experience using. I don't advertise or sell anything on the site. It's just for fun, you know, like cooking barbecue.
I was born and raised in the deep south, in a beautiful little town called Auburndale. Back then, "Barbecue" was not just a type of food, it was an event, a social gathering of friends and family. Sure, you could run out and throw something on the grill, but a Barbecue required a get together.
There were few days you couldn't detect the smell of smoke in the air of someone in the neighborhood (or back woods) cooking up something outdoors. At that time there were no pellet, gas or electric smokers. No gas grills. It was wood or charcoal, and the smoke could be detected for miles in all directions. Everyone had a charcoal grill, and I do mean "Every One". A few of the more serious neighbors, had pits in their backyards they had constructed mostly from scrap bricks and cement blocks they had scavenged or saved. I remember how I envied those "Lucky Kids" who had REAL BBQ PITS behind their homes. I thought surely their parents must be financially well to do in order to have such a luxury.
You didn't have to travel far though to find someone selling BBQ. Mostly setup around the outskirts of town in little, run down, frame houses or abandoned gas stations which could be bought or rented cheap, these "BBQ Joints" dotted the entire area. For the most part, carryout only. Others just set up a little stand on the side of the road. Some of those roadside vendors were the best. You could pull over and get your BBQ and a bag of boiled peanuts all at the same time. There were no styrofoam containers, your order was typically wrapped in a piece of butcher paper (with a slice or two of light bread) and handed to you along with a smile and a thank you.
There were of course a couple of the more serious investors. These places were simple, comfortable, friendly and GOOD. Some have even stood the test of time, serving BBQ that became famous nation wide and are still in business today after decades of service. Places like Peebles and Sonny's have been common household names in the area for years. I even know a few families back home who have a dedicated "BBQ Night" every week at their favorite smoke house.
No matter what the size, eat in or take out, seems everybody had their own take, recipe and style of offering the best BBQ in the land. To be honest, it would have been damn hard to pick a winner.
I eventually moved out west to Texas, El Paso, to be exact. Here I found that not only was BBQ alive and well, but was almost a religion. I soon became enveloped in the new styles and flavors the west had to offer, forged by big beef, bold spices and a strong Hispanic influence. Though a bit different than my southern taste buds were accustomed to, I found it to be in it's own right, truly outstanding. This new found style and bold flavor of BBQ only heightened my interest in the art of food and fire. I soon wanted to learn everything I could about Texas BBQ. But then I thought, if the South and Texas had this good of barbecue, what about all the other parts of the "Country"?
So with that divine awakening, my intention became not only to perfect and enjoy the methods, styles and flavors I'm familiar with, but to explore and experience as much as possible about all barbecue. It has been a very enjoyable journey so far and fortunately for me, there are still many places yet to visit.
Even after all these years, I've barely scratched the surface of this age old fascination with fire and food, but one thing I've learned for sure, there are as many different ways to prepare BBQ as there are birds in the sky, and they are "All Good".
There's something about being outdoors, the smell of the smoke, gathering with family and friends, and anticipating the great meal to come, that takes you back to a more peaceful and simpler place and time. A time to slow down, relax and appreciate those things that mean the most.
It's been a long while since those days back in that small southern town, but my enjoyment for cooking outdoors has never changed, and now, many years later, I have a pit in my own backyard. Guess I'm finally one of the "Lucky Kids".
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