I’m sure most of you know the difference between grilling and BBQ right? Grilling is, well…. grilling. BBQ-ing is a process of slowly smoking your Brisket, Pork Shoulder or Butt, Ribs, Chicken, Turkeys, Sausage…. anything that you want to infiltrate that wonderfully flavorful smoke ring into to give it that ‘straight from the pit’ tenderness, taste and aroma. There are thousands of BBQ cookbooks on the market, two exceptional ones are Peace, Love and Barbecue by ‘the Legend’ Mike Mills and Big Bob Gibson’s BBQ Book by another legend Chris Lilly. You will learn from the Masters in these books.
Barbeque is the most critiqued food product in the world today. It’s not very often that someone tells you to go to the Golden Dragon because their won tons are better than Imperial Buffet’s… now do they…but you mention barbeque and you’ll get an ear full! Many a beer has been drunk in the backyards of America with opinions flying about what sauce, wrap or not to wrap, what kind of wood to add to the smoker and a plethora of other BBQ related topics. It’s never ending! Warning: never get on the conversation of vinegar based vs sweet Southern sauce with a true BBQ nut!
Have you ever wished you could talk to a real Pit Master and get some good hints and advise? Here’s an invitation to talk directly to The Shed BBQ & Blues Joint’s Nationally Award Winning PitMasters. Brad Orrison, the Founder of The Shed, Hobson Cherry, Senior PitMaster and PitMaster Darrell Johnson. There’s not one of them that’s shy so ask them anything! Share some of your BBQ experiences and get to know them…they are really great guys!