I figure it’d be cool to list things I like, so this is the first entry. With spring coming this weekend, it’ll be time to do more outdoor cooking, so what a perfect place to start. I’m becoming a fan of good BBQ. Grilled food has always been something I love, but I’m slowly learning the art of how to do a proper BBQ.

I stumbled across a web site a couple of years ago that is a bible for all things BBQ related- Amazing Ribs run by Craig “Meathead” Goldwyn. It goes beyond the typical recipes and instructions on how to do things.  You’ll learn the science behind proper BBQ. What temps work best and why, how different smokers work, what happens to meat when it’s cooked low and slow. He’s also got THE best recipes for dry rub, one I’ve done and will never abandon is his version of the Memphis Rendezvous style dry rub. I’ve mixed it up numerous times and have used it on about a dozen slab of ribs, but have also used it on chicken and grilled pork chops. It is truly delicious.

Doing a dry rub is new to me, I never tasted it before, and never used it, until I saw this web site and mixed up my first batch of Rendezvous rub. It makes a delicious crust on the outside that is unbelievably tasty. It’s candy, pure and simple. It’s so good you don’t need to do anything in the way of sauce, but if you like a bit of sauce, I found one that has become a favorite. I can never go back to KC Masterpiece again. It’s a sauce made by Blues Hog BBQ Company.  The one I use is their Original Blues Hog Barbecue Sauce. It’s an excellent blend of sweet and spicy. It’s a perfect finishing sauce. I’ve tried their Tennessee Red Sauce, but I’ve never been much of a fan of vinegary mopping sauces. I’ve used their dry rub, it’s different tasting, so give it a try. If you’re local, you might find it at Food City, they had it, they discontinued it, and a few months ago, I saw it there again, and I grabbed what they had on hand. You can also order it on Amazon, or direct from the manufacturer. You owe it to yourself to try this sauce if you’re a fan of thick, sweet and spicy sauce.

Next thing I’m going to try is smoking a brisket. These are tricky, it either comes out great or it sucks, there’s no middle ground when it comes to brisket, as it’s one of the hardest meats to get right. But I’m up for the challenge.