I love a good town barbecue, a culinary tradition as uniquely American as apple pie and jazz. It is a distinctly “rural” event, celebrated at firehouses and town centers across the country with racks of grilled chicken and hamburgers and hot dogs and corn on the cob. Beer and soda are the beverages of choice. A glass of wine or a cocktail may make a rare showing but a frosty bottle of something just seems to go better with barbecue sauce.
I define barbecue as cooking with an open fire. We include wood fired slow cookers, charcoal kettles, gas grills, hamburgers, spit roasted pigs, Texas style brisket and chicken rotisserie. Ribs are my personal favorite, with pulled pork a close second. We'll cover the regional differences in rubs and sauces – or no sauces, and the benefits of "going nekked". We are a "Big Tent" barbecue blog. Slow cooking and grilling are both welcome here. If you like BBQ - and who doesn't - please join us!