This website is something I
decided to do in my spare time for fun, and to share with others some of
the information I've gathered over the years. Being asked frequently by
friends and family about the "how
to's" and ingredients for recipes, I thought this would be a great way to make
everything available anytime, anywhere to anybody. Whether your out back
at the smoker, visiting with friends or at the grocery, just pull up our
site and get instant access to all your favorite recipes and cooking tips.
All of the products shown or recommended, are either for visual
reference or products that I have actual experience using.
I don't advertise or sell anything on the site. It's
just for fun, you know, like cooking barbecue.
I was born and raised in the deep south, in a beautiful little
town called Auburndale. Back then, "Barbecue" was not
just a type of food, it was an event, a social gathering of friends and
family. Sure, you could run out and throw something on the grill, but a
Barbecue required a get together.
There were few days you
couldn't detect the smell of smoke in the air of someone in the neighborhood (or
back woods) cooking up something
outdoors. At that time there were no pellet, gas or electric smokers. No
gas grills. It was wood or charcoal, and the smoke could be detected for
miles in all directions. Everyone had a charcoal grill, and
I do mean "Every One". A few
of the more serious neighbors, had pits in their backyards they had constructed mostly from scrap bricks and cement blocks they had
scavenged or saved. I remember how I envied those "Lucky Kids" who had REAL BBQ PITS
behind their homes.
I thought surely their parents must be financially well to do in order
to have such a luxury.
You didn't have to travel far though to find someone selling BBQ.
Mostly setup around the outskirts of town in little, run down, frame houses or abandoned gas
stations which could be bought or rented cheap, these "BBQ Joints"
dotted the entire area. For the most
part, carryout only. Others just set
up a little stand on the side of the road. Some of those roadside
vendors were the best. You could pull over and get your BBQ and a bag of
boiled peanuts all at the same time. There were no styrofoam
containers, your order was typically wrapped in a piece of butcher paper (with a
slice or two of light bread) and handed to you along with a smile and a thank
you.
There were of course a couple of the more serious investors. These
places were simple, comfortable, friendly and GOOD. Some have even stood the
test of time, serving BBQ that became famous nation wide and are still in
business today after decades of service. Places like Peebles and Sonny's
have been common household names in the area for years. I even know a few families
back home who
have a dedicated "BBQ Night" every week at their favorite smoke house.
No matter what the size, eat in or take out, seems everybody
had their own take, recipe and style of offering the best BBQ in the
land. To be honest, it would have been damn hard to pick a winner.
I eventually moved out west to Texas, El Paso, to be exact. Here I found
that not only was BBQ alive and well, but was almost a religion. I soon
became enveloped in the new styles and flavors the west had to offer,
forged by big beef, bold spices and a strong Hispanic influence. Though
a bit different than my southern taste
buds were accustomed to, I found it to be in it's own
right, truly outstanding. This new found style and bold flavor of BBQ only
heightened my interest in the art of food and fire. I soon wanted to
learn
everything I could about Texas BBQ. But then I thought, if the South and
Texas had this good of barbecue, what about all the other parts of the
"Country"?
So with that divine awakening, my intention became not only to perfect
and enjoy the methods, styles and flavors I'm familiar with, but to
explore and experience as
much as possible about all barbecue. It has been a very enjoyable
journey so far and fortunately for me, there are still many places yet
to visit.
Even after all these years,
I've barely scratched the surface of this age old fascination with fire
and food, but one thing
I've learned for sure, there are as many different ways to prepare BBQ as there
are birds in the sky, and they are "All Good".
There's something about being outdoors, the smell of the
smoke, gathering with family and friends, and anticipating
the great meal to come, that takes you back to a more peaceful and
simpler place and time. A time to slow down, relax and appreciate those
things that mean the most.
It's been a long while since those days back in that small
southern town, but my enjoyment for cooking outdoors has never changed,
and now, many years later, I have a pit in my own backyard. Guess I'm
finally one of the "Lucky Kids".
Want us to share some of your tips or recipes?
"Give Us A Yell"
smokin@outlawbarbecue.com
