I've been playing with grills and barbecues since the 70's. I've used Smokey Joes, Kettles, and even modified garbage cans.
Playing, being the keyword. I put the meat on the heat; get it brown to black; take it off the fire and eat it. If nobody dies, I walk away happy.
I'm a kitchen cook by trade. I like to play with sauces and rubs and marinades, and I have dozens of them. Something to suit every occasion.
I live in central Virginia. Barbecue here is Pulled Pork (shoulder) and Chicken with the occasional Baby Back. I like to do spareribs when I can get them, and brisket when I can afford it. I smoked a lamb shoulder that had been rubbed with Mexican seasonings. I pulled the meat, like you would a pork shoulder, and used it for tacos and tamales. It was SOME tasty!
What I want from SMF is further knowledge of smoke as a preservative. I want to learn how to make bacon and ham and sausage that can be safely held for a time. Buckboard Bacon! It sounds amazing, and I want in!
Playing, being the keyword. I put the meat on the heat; get it brown to black; take it off the fire and eat it. If nobody dies, I walk away happy.
I'm a kitchen cook by trade. I like to play with sauces and rubs and marinades, and I have dozens of them. Something to suit every occasion.
I live in central Virginia. Barbecue here is Pulled Pork (shoulder) and Chicken with the occasional Baby Back. I like to do spareribs when I can get them, and brisket when I can afford it. I smoked a lamb shoulder that had been rubbed with Mexican seasonings. I pulled the meat, like you would a pork shoulder, and used it for tacos and tamales. It was SOME tasty!
What I want from SMF is further knowledge of smoke as a preservative. I want to learn how to make bacon and ham and sausage that can be safely held for a time. Buckboard Bacon! It sounds amazing, and I want in!
