"I JUST WANTED A BIT OF SMOKED SALMON....." That's how it all started.  NOW, look at me.

Latest Updates:

• February 2008 - *A door creaks open.......faint footsteps are heard.....a hand brushes away cobwebs as an old website is updated*

Hi all, I'm Baaaaaack. :)  Been away for a long time, but still cookin'.  I've learned a lot and can't wait to share with y'all.

• New Article:  SBM - Selective Barbecue Memory
• Coming up: Makin' Bacon, the obligatory Brisket and Pulled Pork recipes, and more of the articles I always planned to write but never got around to.

• Started Sausage-making Section (still needs tons of work)....December 8, 2001
• Added Summer Sausage...done December 8, 2001

Introduction:

• How I got started, where I've been, and what I've learned.
• Forward - What this page is all about, disclaimers, credits, and thanks.

Basics:

• Barbecueing vs. Grilling
• Cookers - Kettles/bullets/offsets, what's the diff? (about $2000, I'd say)
• Fuel - Briquettes vs. Lump vs. Logs, what to look for and what to avoid.
• Smoking Wood
• More Wood - Chips/Chunks/Logs & Dust: "soaked or dry, foiled or boxed, regular or extra-crispy"
• "Must Have's" - supplies, toys, and mindset to succeed in this addictive pastime.
• BBQ Taboos - There are just some things you don't do in barbecue...

What is an ECB?

• Basics
• Philosophy
• Modifications
• Cooking Techniques/ Tips & Tricks (*EXTRA SPECIAL section, don't miss)

Barbecueing on a Kettle Grill: *coming soon*

• Description
• Modifications
• Cooking Techniques

Making Jerky: *DONE*

• Introduction
• Preparation
• Marinades & Smoke Wood
• Smoking Process
• Smoking on a Klose
• Smoking on an ECB

Favorite Recipes *coming along*

• Deep-fried Turkey
• Texas "2-Slow-in-the-Road" Steaks  - Donated by David Klose, Klose Barbecue Pits
• Award Winning "Best Ribs In The Universe" (BRITU) - Printed with Permission, Mike Scrutchfield
• Randy's #2, Hot & Spicy Jerky
• Randy's #7, Teriyaki Jerky
• Garam Masala - that mysterious spice that I use on everything
• Smoking FISH - Hot smoked with Alder, flaky and delicious.
• Barbecued Brisket - marinated, rubbed, mopped, and cooked sliceable.
• Pulled Pork - the basis for Pulled Pork Sandwiches (I might even tell ya how to make the sandwich, with slaw and sauce)
• Corncob & Hickory smoked ham - corncobs and hickory make the sweetest smoke you can imagine
• "Honey-glazed" - Smoked Ham, sweet glaze, and impressed guests.
• Randy's Special Asian Grilled Chicken - they always like this one for some reason...
• Homemade Pastrami - if you barbecue, you can make this.  If you make this, you'll never buy it at the store again.
• Tasso - Cajun spicy smoked ham (actually, smoked pork shoulder) - any Emeril fans in the house?
• Andouille Sausage - Cajun garlic sausage - BAM!!! (see Tasso as well)
• Homemade rubs/spice mixes/chili powder

Making Sausage: *Just Started*

• Introduction - "If you really like to eat sausages, don't ask what's in them.....unless you make it yourself".
• Equipment & Supplies
• Tips - Procedures, Sanitation, to "cure" or not to "cure".
• Recipes
  • Summer Sausage
• Resources

My Chili Garden:

• Making Chipotles
• Pickled Jalapenos - beautifully red, deceivingly sweet, and ungodly hot!
• Homemade hot sauce

Selected Ramblings

• Health Concerns vs. "Quality of Life"
• "Selective-Barbecue" Memory

Humor

• Favorite Stories
• Jokes
• Personal Bloopers - "Salmon salt-cakes", "Unpullable Pork", "Beef Ore".

Other Information:

• Glossary of Barbecue Terms
• Links to The BEST Barbecueing information on the Net
• My first cook on the Klose-Backyard Chef
• Books to read
• Friends' Pictures
  •   mikey's corner (THE WSM MAGNUM IS HERE!!!! & the "lil' ECB that Could")
  •   Muzzy's "posing pig"
  •   Mop's rig & brisket

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