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Unread 03-07-2013, 07:25 PM   #20
Grain Belt
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Join Date: 11-11-09
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Great topic. I see the original poster is living in Louisiana. I am up here in the BBQ wasteland of the north but I have sure learned a lot from southern boys and some pretty good southern folks moved up to Chicago/Detroit around WWII and brought some good pit cooking up. Then a a buoy maker in Chicago got the idea for the Weber kettle in the 50's. I learned to smoke some pretty good Q'd turkey's from old timers in the 70's who cooked on kettles. I am as far from real southern cooking as it gets except for the great point that GTR brings up. I put all kinds of research, thought, and prep into my kettle cooks and I think I bring a pretty good meal to the table from all indications from those that have sampled. Am I the real deal? I don't know but my six hour St. Louis spares from this weekend with homemade sauce were pretty damn good.
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