BBQMyWay.com is not intended for the casual weekend griller.
Wait. Those are the people who need my help!
Allow me to rephrase.
If firing up a grill now and again is your definition of BBQ,...we need to talk. Better yet, you need to become a frequent visitor to this website.
I as your Pit Boss encourage you to pour your favorite beverage and pull up a chair, if and ONLY IF you have a burning desire to learn this true American art.
What Qualifies Me to Be Your "Pit Boss?"
Simply put, BBQ has been a fascination of mine since I watched my dad grill steaks as a kid. That's back when I thought grilling was BBQ. I also worked as a cook (steaks, shrimp, burgers, etc.) at one of the nicer restaurants in my home town, starting at the age of 14.
I now manage a sports marketing company that focuses on professional golf, but have been involved in the creation of a number of sauces and rubs. Hot tomato and mustard sauces, as well as steak, pork, seafood and poultry dry rubs to be specific.
A few years back I built a southern-style brick BBQ pit at the back of my house that is a traditional, all-day culinary adventure in slow cooking over low heat. I use hickory coals that I render down myself in a fireplace. Hickory logs turn into hickory coals.
Sorry, no wood pellets for me. Totally against my BBQ Religion. I don't want to risk slow cooking in BBQ Hades.
I BBQ 20 to 40 pounds of meat at a time, including pulled pork, beef brisket, pork and beef ribs, salmon, lamb, prime rib, chicken, turkey and more.
BBQ isn't just great food, it's a day long activity to socialize with friends and family. The smells are hypnotic and you feel as though you are connecting with your American roots. It is truly a great way to reconnect with those you care for. It's not just about the food, it's about a day of fun, whether it's corn hole, horse shoes or just drinks and good conversation.
I am also a trained Kansas City Barbecue Society judge, qualifying me to pass judgment on KCBS sanctioned barbecue competitions all over the U.S. and Canada. Brisket, chicken, ribs and pulled pork are my specialties.
Think of BBQMyWay.com as Your BBQ Classroom
What will we cover?
Proper BBQ techniques, cuts and varieties of meat, delicious side dishes, local and regional BBQ festivals, the history of BBQ, interviews with the best BBQ'ers in the business, equipment reviews, sauces and rub recipes, restaurant reviews, and don't worry. We will cover some grilling techniques and recipes as well.
(Just because I love BBQ doesn't mean I don't love to grill.)
Be ready for free BBQ courses delivered directly to you via email, BBQ Pod Casts and possibly some online chats.