Originally Posted by Bludawg
BBQ isn't difficult if you stick with the roots> laid back beer swilling redneck cookery> heat & meat & time. There are many ways to achieve a great product, in 30+ yrs I've tried more than a few and it took time & enough beer to float the USS Iowa to come to the conclusion My Granddad was a wise soul. SMALL,Clean hot fire S&P & time it's done when it's done> probe tender.
The older I get the smarter my father gets!
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!