I have this conceit about my own BBQ Chicken, that it is the best on the planet. And of course the people in my family tend to agree. But now that I've got my new smoker, my game is a bit off. This summer, I only Q'd about 4 or 5 times, so I'm really a bit behind. Over the past week a couple of things hit me. Firstly, the History Channel did something called American Eats, where I actually learned a whole lot about BBQ, and secondly I met Dave, who has some serious smoking skills himself. Here's a video of Dave working his grill, which is the exact same kind as my new one.
Now
I don't generally do huge racks of ribs like this. I've got a little
bit to learn. I do chicken best,
but I did do some pork ribs over the
weekend which you can see in this lovely pile on the right. But those
brats belong to Bruce who is from the Chicago School of BBQ. And we
devoured those with a fat helping of saurkraut. Is it just me or do I just not remember eating sourkraut warm? I
stood there and said that I always eat it cold, but somebody remind me
what the Shofur carts in NYC do, because I got kraut more often than
not. Anyway, I also have a taste for mayo on my dogs, which may sound
like anathema to some, but you do have to try it.
The other best BBQ I've ever et, was courtesy of Papa Isbell. Isbell.org has been down for too long and I'm going to razz my buddy about that. But his dad does it Texas style, with a big old brisket and no sauce. He's a pure rub man, and man it makes you rub your tummy. My boy James, swears up and down that he now understands the great chemistry behind meat that falls off the bone. But I'm sorry, I like to wrestle with my ribs.
I'll be keeping you all up to date with any progress I make on the Q front, because it's going to be part of my legacy.
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