Hey Folks,

I am thinking about using all the different styles of BBQ I am aware of
to create a log and help decide which I prefer best. These are the one I am
aware of...

1) Southwest BBQ - Just about anything slow cooked over open fire,
adjustable height grilling grate. Frequent basting and turning.

2) Texas BBQ - Dry rubbed brisket and sausage, mesquite smoked low and
slow (mostly) with out mopping or sauce.

3) Kansas City BBQ - Spare Ribs and now briskets smoked with a thick
sweet sauce. It isn't BBQ until the sauce is added. Hickory and Oak wood I
think.

4) Memphis BBQ - Smoked low and slow dry rubbed or wet with tangy
tomato based sauce (they can't decide)

5) North Carolina BBQ - (east) Spicy vinegar based sauces added to
hickory smoked pulled pork shoulders and served on a bun w/slaw - (west)
"Pork Butt" with tomato/vinegar sauce and hickory smoke.

I haven't ever tried the boil and grill/smoke method yet either. Is it
worth a try and where does it come from???

Joseph

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http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box