Not that good weather is necessary for an excuse to BBQ, our turn into legit Springtime makes it that much more appealing. Sitting outside, feet up, beer in hand – watching the steady smoke pour from the stack. It’s the little things in life, isn’t it? At the end these long hours of watching, prodding and coaxing the wood to work its charm lies the smoky, juicy payoff you just can’t get any other way.
Low and slow is the heartbeat of good BBQ. You can smoke almost anything (Twinkies even) but I have my favorites: Kansas City pork ribs, beef brisket and short ribs, pulled pork, chicken and sausage. Each has its own flavor profile, custom seasonings and homemade sauces to compliment. That’s what’s great about BBQ – you can do so much with it from the standalone star-power of brisket to the melding of texture and flavors of a North Carolina pulled pork sammy covered in spicy slaw.
Follow me on Instagram and I’ll be happy to share what knowledge I’ve picked up along the way and hopefully inspire your dive into the deep end of the BBQ world.