I am just getting serious about my BBQ ( at 50 ) and would like any advice I can get. I live a subdivision just outside of New Orleans. I use Smokey Hollow Smoker now but intend on purchasing a reverse flow in the near future. I started experimenting on ribs a few years ago and have been sucked into the cult which I find as addictive as offshore fishing . I recently purchased a BULL gas grill that I use and it works well. I bought this for the outside Kitchen.
Last year I competed in a Crawfish boil competition and smoked a small Brisket which I added to the boil. It gave the mudbugs an AWSOME flavor.I love to experiment so any crazy, outside the box stories are appreciated. I have cooked my share of seafood so I will be happy to offer cooking tips/ recipes on Shrimp, Tuna, Dolphin etc.