"Nonnymus" wrote in message
...
I'm curious about how and when you all got started grilling and
barbecuing?


grew up grilling on the great plains of NFD---moved to Wisc about 30yrs ago
started getting lots of salmon in the freezer so bought an orange ECB and
started smoking a gazillion lbs of fish it seems. Then about 15yrs ago the
internet appeared at our house and somehow ended up on some cooking lists
then to the bbq forums--the old Thead forum was a marvelous resource!!!
Now it seems most everything we do has something to do with bbq--last
weekend was a quick trip to Miss to hang a bit with friends and cook abunch
of food.
Don't even want to know how much is 'invested' in this hobby!!!\
Buzz






In my own case, my folks would get ribs from a black beer joint a few
blocks away (Bruner's). Ocey cooked the ribs slow over smoke and sauced
them with his own KC-type sauce. I'd almost eat the bones they were so
good. I was just a grade schooler when my dad let me purchase my first
shallow tray-type of charcoal burner. I'd not cooked before, but quickly
learned how to cook burgers and steaks over the charcoal.

Later, my dad and a friend laid up a block/firebrick wood cooker out back.
It was made for grilling, unfortunately, but back in the 50's, that's
about all most people did there in my area. Following marriage, there was
a succession of grills, hooded grills and gas grills until after a move to
NC. Back then, ribs were preboiled and finished over charcoal or gas,
slathered with KC Masterpiece sauce. It was good and I still do that
today on occasions when we want nostalgia food.

With our move to NC, smoked, low and slow, meats were the hit, and after a
number of attempts, i laid up a smoker that worked like a charm using
preburn hardwoods. I also kept my gas grill and used it several times a
week for grilling. Ribs, butts and briskets were done low and slow,
however, and I played around a lot with rubs, mops and sauces.

Following a move to NV, where I cook outdoors almost every evening, I move
between a large gas grill with side burner and IR rotisserie, IR char/rare
grill and a Bradley smoker. If I were to do preburn, the fire department
would cite me, and the slight benefit from charcoal is offset by the
hassle of disposing of the ash and lighting the chimney. I've found my
Bradley, now fitted with a Pitboss digital controller to be an ideal
smoker for my quantity of meat, and low hassle factor.
--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.