QuincyQ
Well-known member
I'm a Bama boy transplanted to Minnesewtaaa. Growing up a BBQ was usually a 6'x6' thing made of cinder block sides and a corrugated tin top. Fire & coals in one corner, meat in the other. Or more than a few 55 gallon drums (upright with coals in the bottom and meat in the middle).
Graduated to a nice brick version of the 55 gallon drum affectionately known as Wilber (named after a pig we enjoyed one 4th that, while eating, my gf's father looked over at her little sister and asked what we were having for dinner and she got a tear in her eye and sobbed 'Wilber'. He said he always told his kids to never name the animals.)
After a semi hiatus (Weber, etc. We were always a year or two away from moving so no need to invest in anything) we've a new house and a new Memphis grill. I'd planned on building another Wilber (actually just outright plagiarizing Dave Linebeck's Sidney R Pig) but was convinced to give a Memphis a try since I can always still build Wilber (and Memphis is made (well, use to be until they moved mfr'g to china) a couple of miles from here so I'm supporting my local company!).
So there you have it...
Graduated to a nice brick version of the 55 gallon drum affectionately known as Wilber (named after a pig we enjoyed one 4th that, while eating, my gf's father looked over at her little sister and asked what we were having for dinner and she got a tear in her eye and sobbed 'Wilber'. He said he always told his kids to never name the animals.)
After a semi hiatus (Weber, etc. We were always a year or two away from moving so no need to invest in anything) we've a new house and a new Memphis grill. I'd planned on building another Wilber (actually just outright plagiarizing Dave Linebeck's Sidney R Pig) but was convinced to give a Memphis a try since I can always still build Wilber (and Memphis is made (well, use to be until they moved mfr'g to china) a couple of miles from here so I'm supporting my local company!).
So there you have it...
