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The easiest, best tasting, outdoor cooking possible. Here's one of life's little secrets, anyone can cook good barbecue, all you need is time and patience. Several years ago, we threw an outdoor summer party. Had 20, 30 people; who remembers? Mostly city folk, though. Well, I smoked some ribs and brisket and even some jerk chicken. I made enough for at least 50 people, figuring that leftovers don't last long in our house anyhow. End of the day - nothing left to save. The most interesting part of the day, however, is that I hardly spent any time cooking. Just tossed the food in the smoker and closed the top. People kept asking, "Shouldn't you be watching the meat?" "Nah", I replied, "it'll cook whether I watch or not..."
In the summer of 1999 I became a certified Memphis In May barbecue judge. A one day seminar up in Clermont, Florida was all it took to start the process. After that you go out and eat some of the finest barbecue in the world! Here's a photo of your humble narrator judging finals at the Pig on the Pond contest in Clermont that fall. I'm the one stuffing his face in the pepper shirt.
Then in the fall of 2001 I became a founding member of the Florida Barbecue Association. The Secret Barbecue Rub! Every barbecue cook has a secret dry rub that they use when making ribs. Well, not that much of a secret anyhow. Here's mine, give it a try. This now includes my Boca Boys Island Style Jerk Rub. Try it on some chicken and you'll think you're in Montego Bay. A recipe for Leg of Lamb Here's a recipe for leg of lamb that will make your mouth water just reading it. A tale of barbecue competition. Originally published in the National Barbecue News |
