Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Default When did you start?

I'm curious about how and when you all got started grilling and
barbecuing?

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.
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Nunya Bidnits wrote:
> Nonnymus wrote:
>> I'm curious about how and when you all got started grilling and
>> barbecuing?
>>
>> 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.

>
> Yowza! Check out the Jameson book Smoke and Spice for information on the
> legendary Bruner's. I cut my childhood KC barbecue teeth at another
> legendary joint, Boyd's.
>
> MartyB in KC


Ocey's place was just 2-1/2 blocks from my dad's house and 3 HOUSES away
from Mrs. Nonny's. His sauce was commercially marketed for a while, but
I've not seen it in years. It was a really "jumping" beer joint back in
the '50;s. This was during the days of semi-segregation, so most of the
white folk would call ahead and Ocey would bring the ribs, wrapped in
the Democrat News newspaper out to their cars.

I believe that his niece or some other fairly close kin still has a
place there in Marshall- behind the Wood and Houston Bank branch on
Arrow Street. My daughter "discovered" it while attending Missouri
Valley College, and we felt that the ribs were as good as we remembered
old Ocey cooking. We're going to be in Marshall this August for a class
reunion and I'll report in about whether the place is still there and is
as good as it was in the 90's. It was in a single family residence
then, and it's probably still in the same place.

Local legend has it that Ocey sold his sauce recipe back in the early
50's to the good folk making Hunt's (now Hunt's original), but I have no
proof of that beyond legend. I don't have the book you mention, but if
there's anything about Bruner's online, I'd sure appreciate the URL.
--
Nonny

Nonnymus
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"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.



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2fatbbq wrote:

> Don't even want to know how much is 'invested' in this hobby!!!\
> Buzz
>

It sure isn't about money here at the Nonnyhouse. It's about food,
company and pleasure.

--
Nonny

Nonnymus
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> 2fatbbq wrote:
>> 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


My first experience was on a trip to North Carolina to train a salesman at a
new plant we had in Durham. We went to lunch and had "barbecue". Until that
time (about 1986) I though barbecue was grilling a chicken and putting that
bottled red sauce on it. The barbecue has some clear sauce and was just
shredded pork. What a way to learn about barbecue. I had it for lunch
every day that I was there.

That started me on a quest to make it myself up here in Yankee land. I
found a couple of books, and later, the internet. I too, was on the Thead
list and it was the best source of barbecue knowledge assembled in one CPU
and Monitor. Met some great people and learned quite a few skills.
--
Ed
http://pages.cthome.net/edhome/




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Strange.. sitting here thinking about it, I can't recall. It seems
there has always been barbecue in my life, but I sure didn't start as
early as Nonny! It was just one of those things we all took for
granted.

When we were kids and different families got together for whatever
reason that might be, there was always grilling, barbecue and cold
beer.

I was laughing about this the other day with my aged father. When we
were kiddos around 1960 we would go see my uncle and he would put out
a huge spread, and would grill and smoke all day. Our laugh came when
I told my Dad how I thought the grownups got screwed when they had
steaks instead of all the grilled hamburgers and hot dogs we ate. In
my mind, I was watching them struggle with cutting up a solid piece of
meat instead of just being able to slather a bun with mustard and get
after it.

To make things worse, they had to drink beer instead of Nehi or HiC.
They didn't even get ice in their drinks!

Somehow I don't think they minded.

Robert

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On 26-Mar-2008, Nonnymus > wrote:

> 2fatbbq wrote:
>
> > Don't even want to know how much is 'invested' in this hobby!!!\
> > Buzz
> >

> It sure isn't about money here at the Nonnyhouse. It's about food,
> company and pleasure.
>
> --
> Nonny


Ditto what Nonny said. It's all about food and company. At my house
it ain't about contests and/or braggin rights, it's all about who wants
to bring some beer and sides and eat some of Brick's 'Q'.
--
Brick(Youth is wasted on young people)
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"Edwin Pawlowski" > wrote in message
. net...
>
>> 2fatbbq wrote:
>>> 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

>
> My first experience was on a trip to North Carolina to train a salesman at
> a new plant we had in Durham. We went to lunch and had "barbecue". Until
> that time (about 1986) I though barbecue was grilling a chicken and
> putting that bottled red sauce on it. The barbecue has some clear sauce
> and was just shredded pork. What a way to learn about barbecue. I had it
> for lunch every day that I was there.
>
> That started me on a quest to make it myself up here in Yankee land. I
> found a couple of books, and later, the internet. I too, was on the Thead
> list and it was the best source of barbecue knowledge assembled in one CPU
> and Monitor. Met some great people and learned quite a few skills.
> --
> Ed
> http://pages.cthome.net/edhome/
>


I was on the OLD THEAD list too.
I too just got back from the weekend in Mississippi.
I built my first brick BBQ pit when I was 15 or 16 (50 years ago).
--
James A. "Big Jim" Whitten

www.lazyq.com


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Big Jim > wrote:
> "Edwin Pawlowski" > wrote in message
> . net...
>>


snip

>>>> Don't even want to know how much is 'invested' in this hobby!!!\
>>>> Buzz

>>
>> My first experience was on a trip to North Carolina to train a
>> salesman at a new plant we had in Durham. We went to lunch and had
>> "barbecue". Until that time (about 1986) I though barbecue was
>> grilling a chicken and putting that bottled red sauce on it. The
>> barbecue has some clear sauce and was just shredded pork. What a
>> way to learn about barbecue. I had it for lunch every day that I
>> was there.


I saw "smoke and Spice" on a bookstore shelf in the Atlanta Intl Airport in
1993. I bought it, and after reading about 3 chapters, sought out some
Georgia style BBQ.

Up 'till then, I was a griller. I had produced a few briskets, by accident,
which were not bad, but were not BBQ.

I am way better now. (15 year apprenticeship)


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In article >, frohe says...
>
>Nonnymus wrote:
>> I'm curious about how and when you all got started grilling and
>> barbecuing?

>
>I started when I was knee-high to my dad so I guess that makes it about 1952
>or so. He had an old 55 gallon drum he cooked in every weekend.
>

I cannot remember when my Dad didn't grill stuff. I can remember him standing
out on a little patio in the San Francisco fog and grilling chicken or steak. He
bought a ceramic cooker like the Big Green Egg back in the 1960s that was
imported from China. He used to grill on that all the time.

About 4 years ago, I was in Las Vegas and ended up at Memphis Championship BBQ
for dinner. I had just purchased my own ceramic cooker--a GrillDome. Once I
tasted their BBQ I was hooked. So I bought Mike's book and started smoking ribs,
butts, and brisket.

My DVR is programmed at home to record anything with BBQ in the name or title.

I guess I'm hooked on BBQ.

Mark



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Mark Filice wrote:

>
> About 4 years ago, I was in Las Vegas and ended up at Memphis Championship BBQ
> for dinner. I had just purchased my own ceramic cooker--a GrillDome. Once I
> tasted their BBQ I was hooked. So I bought Mike's book and started smoking ribs,
> butts, and brisket.
>


Memphis Cnampionship BBQ has multiple location here in LV, including one
we routinely visit. Some local barbecue pundits say that there are
better places in town, usually unknown and out of the way, but I've
never come away from Memphis Championship thinking they'd let me down.
We also now have Salt Lick BBQ, of Texas fame. From what I've seen and
heard, it too has a following.

While on the subject of BBQ in Las Vegas, one of our other favorites is
one of the little places that attracts only locals and has no Strip or
casino presence. It's a joint called Barbecue Masters
http://www.barbeque-masters.com/.\ The folk who own it cut their
teeth in TN, but also have culinary ties to Barbecue Lodge and Don
Murray's in Raleigh, which explains why we so like the place. They had
two locations, but closed the one nearer to us to seek a location with
more visibility. They feature all wood cooking. I cannot say that
their sauces are my favorites, but the meat is just like at home,
portions are generous and the owners will take the time to visit with
the regulars.

--
Nonny

Nonnymus
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government oversight.
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Nonnymus wrote:
>
> I'm curious about how and when you all got started grilling and
> barbecuing?
>
> 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.


Grilling, too far back to remember. Q'ing when I moved to Texas (I think
it's a state requirement).
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Nonnymus wrote:

> I'm curious about how and when you all got started grilling and barbecuing?
>


I started grilling around 10. I was frequently responsible to 'get the
coals ready'. I can't tell you what kind of grill we had. But it was
not a Weber. We would do mostly burgers and dogs. Never brats. Didn't
even hear of them back then. Steaks? Not a chance in a household of
10. Not even sirloin !!! Occasionally, we would rotisserie a chicken,
using hickory chips.

Once on my own in my 20's, I purchased a hibachi grill and grilled an
occasional steak and many burgers. Again, had not heard of brats, so
didn't grill them at all. I remember trying to barbecue ribs on a gas
grill available at the apartment complex I lived at. I didn't die or
get sick, but I can't say they were good ;-).

I moved a few times in my 20's and there was always some kind of grill
wherever I lived. By this time, the Hibachi was no where to be found!
If I did ribs, they were beef ribs. It was not often, and they were not
very good. I still had not learned the difference between barbecue and
grilling, but knew enough to know direct and indirect grilling.

What I remember about my grilling experience then was:

1. Squirt coals with fluid.
2. Light coals.
3. Squirt coals again to get fire really hot!
4. Have squirt bottle of water handy to put out flare ups.
5. Grill burgers.
6. Squirt water frequently.
7. Drink beer.
8. Have fun.

Later 20's returned to Minn. from Cal. Again, wherever I lived there
was some kind of grill around to use. Got introduced to brats and
started grilling them occasionally. Also burgers, steaks and chicken
sometimes to.

Not being pleased with what was around, I bought a Weber Smoky Joe. I
called it a bachelor stove!! Where ever I moved, Smoky Joe went with me.
Twenty five years later, he is pretty much retired now. He is resting
peacefully in the rafters of my garage. Not too far away, are 2 more
Smoky Joe's I acquired in contests.

When I moved here, there was already a Weber 22" Kettle. I used that
often. The standard, steaks, burgers, brats, chicken breasts were
getting common to. A turkey once or twice that I remember. A couple of
times a summer would do some country style ribs, cooked indirectly.
Sometimes they were good. Sometimes they weren't.

Still wanting to learn real ribs, I tried them too. Always frustrated
with the results. Sometime around 1996 or 97, I found AFB. I lurked
frequently and started to learn and learn fast. It sure helped to learn
having contributors during the winter months to.

The most important things I have learned:

1. Difference between grilling and barbecuing.
2. No Fluid. Use chimney starter instead.
3. Use lump if available or hardwood briquettes.
4. Leave squirt bottle in the house.
5. Grill or que.
6. Have patience, especially for que'ing.
7. Drink beer.
8. Have fun.

So you can see clearly now, most of what I learned early on was wrong.
But I got steps 7 and 8 right !!!

Around 98, I bought a Charbroil H2O smoker, determined to learn how to
do ribs and pork butts too. My first cook was spare ribs, rubbed with a
commercial rub and cooked to perfection. Easy!!! Now ;-)

Then, a pork butt, again, rubbed with a commercial rub. Cooked to
perfection. Easy!!! Now !!!

I have smoked cheese, brats, many racks of spares, many racks of baby
backs, whole chickens and several pork butts. Probably made pastrami in
it to.

In winter 04, I was able to get a WSM at a sale price I had never seen
before or since. After a pre-burn, my first cook in that was smoked
meatballs for spaghetti and meatballs. Smoked meatballs may be a bit
different, but I was very pleased.

Since then, the WSM has been used for the regular stuff, plus I have
smoked peppers for a chipotle pepper blend. I have done brisket, but
was not pleased with the result. I will try again soon. I have located
packer cuts for $1.67/lb.

BBQ
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Nunya Bidnits wrote:
> Nonnymus wrote:
>
>> I believe that his niece or some other fairly close kin still has a
>> place there in Marshall- behind the Wood and Houston Bank branch on
>> Arrow Street. My daughter "discovered" it while attending Missouri
>> Valley College, and we felt that the ribs were as good as we
>> remembered old Ocey cooking. We're going to be in Marshall this
>> August for a class reunion and I'll report in about whether the place
>> is still there and is as good as it was in the 90's. It was in a
>> single family residence then, and it's probably still in the same
>> place.

>
> Do you recall the name of the place by chance?


I looked at Google Maps and am about 99% sure it is

BarBQ Pit Stop
755 Clay St
Marshall, MO 65340
(660) 886-8548

The location is right where I remember it- a block south of W. Arrow St.
All I can say is that if it's the place, I sure think it's worth a
side trip if you're in the area. When we last ate there, we all
commented about how it was so much like Ocey Bruner's had once been.


>
>
>> Local legend has it that Ocey sold his sauce recipe back in the early
>> 50's to the good folk making Hunt's (now Hunt's original), but I have
>> no proof of that beyond legend. I don't have the book you mention,
>> but if there's anything about Bruner's online, I'd sure appreciate
>> the URL.

>
> I didn't find anything else about it and it would probably take a trip to
> the library or hall of records at city hall to get much more. ButI asked my
> Dad about it, he's an 87 year old rolling history of KC, and of barbecues,
> chocolate malts, and soda fountains in particular, and his work in
> broadcasting and as an author includes information, recommendations, and
> history of KC restaurants. Unfortunately, he didn't recall it. His memory is
> still pretty good, just a little slow sometimes. When I mentioned Boyd's to
> him he gave the Prospect address and recalled taking me there for my first
> taste of barbecue ever. So you never know, he may think about Bruner's a
> little more and come up with something. I'll see him later today and ask
> again.
>
> I checked the Star's (KansasCity.com) and NewsLibrary.com's online archives
> and didn't hit anything.
>

We went to UMKC, living in Tredway Hall at 5401 Brookside in the late
1960's. Being students, Mrs. Nonny and I almost never ate out back
then. When we did, we'd celebrate at Kona Kai on Broadway, Gate's or
Winstead's.

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.
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bbq wrote:

>
> 1. Squirt coals with fluid.
> 2. Light coals.
> 3. Squirt coals again to get fire really hot!


We were married during college, living in a mid rise married student
housing project. I was a student, but had a great job with the
building's management company rewiring the building, unclogging toilets
and doing exterior maintenance. That got me enough money to keep both
of us in school AND got me a set of master keys, including the
maintenance office. The building had no balconies, but the fire escape
had a landing right outside our apartment kitchen window. I was in fat
city, back then.

I could get up, work a couple hours, ditch the toolbelt and walk to
classes. When I returned, there was no wasted time- I could go right
back to work. The shop keys meant that I had a private place to study
and could build or fix what I couldn't afford. It was incredible how
many people would pay me to do simple things like put a new cord on
their sweeper, etc. It also meant that I could access the steel fire
escape and set up my little barbecue grill. I'd light Kingsford in a
home made chimney using the KC Star or Times, and cook our hamburgers
right outside the kitchen window. There never were any complaints, but
then I would have been the one called to "go see what was the matter,"
anyway. <grin>

It was during the 60's and we were just kids, but we sure thought we
were eating pretty high on the hog back then when we could grill
hamburgers, hot dogs or pork chops outside.

Nonny

Nonnymus
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government oversight.


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Pete C. wrote:
>
> Grilling, too far back to remember. Q'ing when I moved to Texas (I think
> it's a state requirement).


I'm with you Pete. Probably about 44 years ago for grilling.
Q'ing isn't big in NW PA. I started bbq'ing after stumbling
across this group about 4 years ago. Tried it on the gasser
with ribs, it worked "ok", but trashed the Weber with grease
and after a flareup, I took the advice of Dave Bugg and
others here (rest your soul Moosie) took the plunge and got
a WSM. Been a happy camper since!

--
Steve
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In article >, Nonnymus says...
>
>While on the subject of BBQ in Las Vegas, one of our other favorites is
>one of the little places that attracts only locals and has no Strip or
>casino presence. It's a joint called Barbecue Masters
>http://www.barbeque-masters.com/.\ The folk who own it cut their
>teeth in TN, but also have culinary ties to Barbecue Lodge and Don
>Murray's in Raleigh, which explains why we so like the place. They had
>two locations, but closed the one nearer to us to seek a location with
>more visibility. They feature all wood cooking. I cannot say that
>their sauces are my favorites, but the meat is just like at home,
>portions are generous and the owners will take the time to visit with
>the regulars.


As luck would have it, I was at Las Vegas Motor Speedway for the NASCAR race in
early March. I towed my travel trailer from the SF Bay Area there by myself and
arrived at LVMS on Wednesday. Thursday night I went to the airport to pick up
the family. Since they came in at 9:30, I stopped at the Memphis Championship
BBQ on Las Vegas Blvd. I've been to the one on Warm Springs a couple of times on
previous visits. I had a great meal (brisket, ribs, beans, slaw) and tea.

We liked the NASCAR race so much, that we are going to do the same thing next
year, so I will take your recommendation and visit Barbecue Masters.

Memphis Championship BBQ had a booth at the Nugget Rib Cook-off last Labor Day
in Sparks, NV. I was a little disappointed. Their ribs weren't nearly as good as
the ones from Famous Dave's and Butch's Smack Your Lips BBQs. Although Memphis
had these deep-fried pickles with a spicy mayonnaise dip that were pretty good.

I'm looking forward to visiting Barbecue Masters next year.

Thanks!

Mark
"I love cats. I just can't eat a whole one by myself."

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In article >, bbq says...
>


>LOL. You were using a chimney starter in the 60's? I never heard of
>them, nor saw any in the outdoors section of stores. It was AFB, where
>I learned about them, lump instead of Kingsford and lots of other things.
>

My dad made his chimney starter back in the 60s by taking a 2 lb coffee can and
punching several holes in the bottom of it with the can opener. He would point
the tips downward to allow for more air. He was a pretty inventive guy. I used
to think that everyone lit their charcoal that way.

I have one of them that I made in my travel trailer for use with my tabletop
Weber when we are RVing.

Mark

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Nonnymus wrote:

> I'd light Kingsford in a home made chimney using the KC Star or Times, and cook our hamburgers
> right outside the kitchen window. There never were any complaints, but
> then I would have been the one called to "go see what was the matter,"
> anyway. <grin>
>


LOL. You were using a chimney starter in the 60's? I never heard of
them, nor saw any in the outdoors section of stores. It was AFB, where
I learned about them, lump instead of Kingsford and lots of other things.

It took me all of a few months to start using hardwood briquettes and a
chimney starter, once I learned about them. A year or 2 to purchase a
smoker. Five or six years to purchase a cadillac bullet style smoker.
Another few years to go before I spring for kamado style cooker.

> It was during the 60's and we were just kids, but we sure thought we
> were eating pretty high on the hog back then when we could grill
> hamburgers, hot dogs or pork chops outside.
>



I am on the lower end of the hog today. I will be having chili dogs,
using Ballpark Franks for the dog. I normally use a natural casing beef
dog, but at $1.00 for a pack of 8, is hard to pass up!!!

BBQ

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Mark Filice wrote:


> Their ribs weren't nearly as good as the ones from Famous Dave's


We have a few of Famous Dave's around here. I guess that's what happens
when their corporate office is here to!!!

My last rack of ribs from Famous Dave's was my last rack of ribs from
Famous Dave's !!! Though I will still get brisket or pulled pork.

The ribs they Q up at cook off's though, are not necessarily the same
ribs they cook at the stores.

BBQ


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"Mark Filice" > wrote in message
...
> In article >, bbq says...
>>

>
>>LOL. You were using a chimney starter in the 60's? I never heard of
>>them, nor saw any in the outdoors section of stores. It was AFB, where
>>I learned about them, lump instead of Kingsford and lots of other things.
>>

> My dad made his chimney starter back in the 60s by taking a 2 lb coffee
> can and
> punching several holes in the bottom of it with the can opener. He would
> point
> the tips downward to allow for more air. He was a pretty inventive guy. I
> used
> to think that everyone lit their charcoal that way.
>
> I have one of them that I made in my travel trailer for use with my
> tabletop
> Weber when we are RVing.

\My dad did the same thing with the coffee can--even welded a handle on for
ease of use but did use starter fluid for sure!
Buzz


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bbq wrote:
> Nonnymus wrote:
>
>> I'd light Kingsford in a home made chimney using the KC Star or
>> Times, and cook our hamburgers right outside the kitchen window.
>> There never were any complaints, but then I would have been the one
>> called to "go see what was the matter," anyway. <grin>
>>

>
> LOL. You were using a chimney starter in the 60's? I never heard of
> them, nor saw any in the outdoors section of stores. It was AFB, where
> I learned about them, lump instead of Kingsford and lots of other things.
>


Aluminum flashing twisted into a cylinder. Fire under. . . hot air
rises. . . cheaper than lighter fluid.


--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.
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Nunya Bidnits wrote:
> Nonnymus wrote:
>
>> I'd light Kingsford in a
>> home made chimney using the KC Star or Times, and cook our hamburgers
>> right outside the kitchen window.

>
> And yet you bag on the KC Star. See how you are?


<grin> The liberal newspaper didn't misflavor the food too much.
--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.
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Nonnymus wrote:
> I'm curious about how and when you all got started grilling and barbecuing?


My first experience with outdoor cooking was when I was very small. My
Aunt and Uncle owned 5 acres up near Clear Lake in N. California, and my
Grandparents owned an adjoining 5. It was a wonderful place to grow up,
about 10 miles from the lake out in the mountains. A really rough and
rustic one bedroom cabin, and tall pines and oak for as far as you could
see, and I will always remember the red volcanic dust that usually
coated me so heavily that Mom used to call me her little Indian.

Whatever indoor cooking was done was womans work, on a white oil stove
and the fireplace. Outside was where you found the men (and at 4 or 5
years old, I was one too, right?). Lot's of food was prepared on a
beeeooootiful porcelain coated wood burner that was kept in front, but
the majority was prepared over an open pit burning oak. We carried a lot
of the food up there with us but we always had local venison that we
would preserve by simply packing it in rock salt and burying it in the
ground.

As a youngster in the USMC I continued the outdoor cooking but it was
usually quick and hot. The only fuel I had was C-4, but if I rationed it
well I could get a water buffalo steak seared.

Throughout my adulthood I continued grilling, always easy stuff. Didn't
get the Q bug until I had a pork sandwich at the fairgrounds in
Pleasanton during a big car show. That convinced me to get a little toy
bullet (Char griller) early last year. I only used it 4 or 5 times and I
knew what I had to do. My WSM and I have been very happy ever since.
Haven't got to cook but a few times this year so far, as We have been
very busy Tending to the Old Folks who live 2 hours from here up in
Paradise, CA. My last cook was a butt about 4 weeks ago, and I'm still
eating off that one.

--
Dave T.


"Your attitude serves as a lens through which you see life, and it's
best when that lens is focused on the positive possibilities." - Ralph
Marston
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"Brick" > wrote in message
news:i1GGj.4346$Dv5.1435@trnddc02...
>
> On 26-Mar-2008, Nonnymus > wrote:
>
>> 2fatbbq wrote:
>>
>> > Don't even want to know how much is 'invested' in this hobby!!!\
>> > Buzz
>> >

>> It sure isn't about money here at the Nonnyhouse. It's about food,
>> company and pleasure.
>>
>> --
>> Nonny

>
> Ditto what Nonny said. It's all about food and company. At my house
> it ain't about contests and/or braggin rights, it's all about who wants
> to bring some beer and sides and eat some of Brick's 'Q'.


While some may say that we have taken this competition thing a bit too
seriously but it really seems when a bunch of guys start hanging doing the
same thing there is the quest to be best--at the gun range or the golf
course but do agree in the backyard it is just about friendships
Buzz




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In article >, Dave T. says...
>
>As a youngster in the USMC I continued the outdoor cooking but it was
>usually quick and hot. The only fuel I had was C-4, but if I rationed it
>well I could get a water buffalo steak seared.
>

When I was in the US Army, I was stationed in Panama. We had a nice adjustable
grill at a private beach. The guys that said they could BBQ would make these
roaring fires, burn the meat (steaks, chicken, ribs, etc) and leave it raw on
the inside. Really crappy food.

I finally got PO'd enough and took over the grilling. They kept telling me not
to let the flames burn down to coals. I ignored them. I started putting meat on
their plates that was actually edible. It wasn't burnt on the outside, and I had
varying degrees of doneness for the beef.

Then whenever anyone wanted to go to the beach for a BBQ, I got invited to cook.
I didn't have to buy anything, and the beer was free. 8^) A few of the guys
would ask me questions about grilling, but most remained oblivious.

The VPs at my company like to take charge of the grill at the company picnic.
They don't know what they are doing, either. There is a co-worker of mine that
really knows BBQ, and he and I just shake our heads at the crap they serve while
cheering the flames.

My co-worker and I just let them do their thing.

Mark

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Mark Filice wrote:
> In article >, Dave T. says...
>> As a youngster in the USMC I continued the outdoor cooking but it was
>> usually quick and hot. The only fuel I had was C-4, but if I rationed it
>> well I could get a water buffalo steak seared.
>>

> When I was in the US Army, I was stationed in Panama. We had a nice adjustable
> grill at a private beach. The guys that said they could BBQ would make these
> roaring fires, burn the meat (steaks, chicken, ribs, etc) and leave it raw on
> the inside. Really crappy food.


(snip a little)

Personal taste is a basic human right. We all like what we like. What
you said (as it relates to steak) is exactly what I love. A good hot
fire, a quick sear, a certain amount of char around the edges and very
rare in the middle. Flavor up with favorite spices, and eat the moo.
Ummmm, yummeee. IMHO, a Rib eye that doesn't bleed is a ruined piece of
meat. My experience in Nam was that if you were able to make water
buffalo edible, you did a damn good job. d>

Private beach? (looks at ground and shakes head) I was at a private
beach for awhile. I think they called it 29 palms. (;@)

--
Dave T.

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bbq wrote:

> Mark Filice wrote:
>
>
> >
> > The VPs at my company like to take charge of the grill at the
> > company picnic. They don't know what they are doing, either. There
> > is a co-worker of mine that really knows BBQ, and he and I just
> > shake our heads at the crap they serve while cheering the flames.
> >
> > My co-worker and I just let them do their thing.

>
>
> It is considered polite to let VP's be stupid, especially at company
> picnics !!!


Why should picnics be different than any other time?

I should forward this to My Friend the Vice-President. It wasn't that
long ago that he was a human being, so he might get a kick out if.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
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Mark Filice wrote:


>
> The VPs at my company like to take charge of the grill at the company picnic.
> They don't know what they are doing, either. There is a co-worker of mine that
> really knows BBQ, and he and I just shake our heads at the crap they serve while
> cheering the flames.
>
> My co-worker and I just let them do their thing.
>



It is considered polite to let VP's be stupid, especially at company
picnics !!!

BBQ
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Dave T. wrote:

> Private beach? (looks at ground and shakes head) I was at a private
> beach for awhile. I think they called it 29 palms. (;@)


ROTFLOL!!! Lotsa beach and no water to mess up the sand.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."




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Nunya Bidnits wrote:
> Nonnymus wrote:
>> Nunya Bidnits wrote:
>>> Nonnymus wrote:
>>>
>>>> I'd light Kingsford in a
>>>> home made chimney using the KC Star or Times, and cook our
>>>> hamburgers right outside the kitchen window.
>>> And yet you bag on the KC Star. See how you are?

>> <grin> The liberal newspaper didn't misflavor the food too much.

>
> The Star? Liberal? You've been gone a while!
>
> Don't go there with me, I am one a them that might toss dubya into Abu
> Graib. LOL!
>
>


Gosh, Marty, I departed KC almost 40 years ago. As a student at UMKC,
and at my folk's house, we'd get the Times and Star. The Times was more
liberal back then, as i recall, than the Star. When I was a kid, my best
friend's dad had a lot of political ties to KC. One of his friends was
with the Star or Times, back then. I believe the name was Hall Collison
or something similar. I recall being at Mr. Collision's house just S.
of the Plaza, several times during the late 50's and early 60's, but
that's all. When we'd come away, all I'd hear on the ride back to
Marshall was how great democrats were. Since my own parents were
strongly entrenched in the democrat party, it was a lot of fun.

--
Nonny

Nonnymus
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Mark Filice wrote:

>>

> When I was in the US Army, I was stationed in Panama. We had a nice adjustable
> grill at a private beach. The guys that said they could BBQ would make these
> roaring fires, burn the meat (steaks, chicken, ribs, etc) and leave it raw on
> the inside. Really crappy food.
>


Mark, this is the preferred technique here at my home for steaks and
burgers. Naturally, poultry is cooked through much gentler.

--
Nonny

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Default User wrote:
> bbq wrote:
>
>> Mark Filice wrote:
>>
>>
>>> The VPs at my company like to take charge of the grill at the
>>> company picnic. They don't know what they are doing, either. There
>>> is a co-worker of mine that really knows BBQ, and he and I just
>>> shake our heads at the crap they serve while cheering the flames.


Ahhh, yes. The officers are always stupid and the rank and file far
more intelligent, aren't they?

--
Nonny

Nonnymus
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Nunya Bidnits wrote:
> Nonnymus wrote:
>
>> We went to UMKC, living in Tredway Hall at 5401 Brookside in the late
>> 1960's. Being students, Mrs. Nonny and I almost never ate out back
>> then. When we did, we'd celebrate at Kona Kai on Broadway, Gate's or
>> Winstead's.

>
> Kona Kai is toast. Gates BBQ, all over the place. Winsteads, great burgers
> and chocolate malts, several strong locations including still on the
> Plaza.But no Sidney's, no Nu-Way, no Rob-Roy, no Smaks. All toast.
>
> Treadway Hall.... it has just been gutted, rebuilt, and added on to to make
> semi-luxury condos out of the old "married student dorm". Didn't see anyone
> cooking out there (barbecue content).
>
> I went to UMKC early 70s. Musta just missed you!
>


I got tired of the broke student routine, so I did college on an
accelerated basis, graduating in 3 years. Mrs. Nonny was a St. Luke's
graduate, and immediately returned as a teacher there. The culture
shock was incredible- going from starving students to two good paychecks
made it all worthwhile. <grin>

The weird part was visiting Tredway Hall during the conversion. We had
the (grown and married) kids with us to show them KC for the first time
and show them what good BBQ was. Tredway was gutted when we drove to
it. I saw exterior rigid conduit I'd put up for outside lighting now
rusted, twisted and clearly out of service. In my own mind, everything
had been still new there, but I got a dose of reality. . . and aging.

Nonny


--
Nonny

Nonnymus
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bbq wrote:


step 7 and 8 were the key to my education also, and I'm still learning ;-)

jOhN
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