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!
"Firehouse" Grill Pits
Schroon Lake Fish & Game Club
Monday, February 21, 2011
Summer BBQ, on the hoof.....
Macon Bacon
Our summer BBQ / Pig Roast is only four months away. If they only new......
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