Dave's Rib Tips

Is it "Gril" or a boy?

2009-06-17T22:45:00.000-07:00

A misspelling you say?

Oh no...no misspellings here(At least in the title).

In fact, the wife and I are having our first child.
People constantly ask us what kinda of child we want.
My normal answer would be "Human."
In all actuality having a boy would have been my first choice...
Well...that answer will now change.

My lovely wife is a Kindergarten teacher, and at the end of the school year, one of her students gave her a homemade card congratulating her on being pregnant.
As many children at that age are, this one spells as well as me.
This is the card...
I had no idea there was a third choice!!!
Wow! I wonder what type of grill I will be getting? How much harder is it going to be to give birth to a grill I wonder? I do know that if I do get a grill, sending it to college would be out of the question. I would also never have to worry about it behind the wheel of a car driving a muck around town. Heck! I never even have to worry about any wedding, or it getting pregnant before I kick it out of my house. Nope...none of that. More than likely I will give it attention only when I want to. Use it, and maybe even abuse it. Man...I hope it is a nice Charcoal Grill with lotsa grill real estate. I just hope the grill does not have gas. ;-)

So the wife and I had a real good chuckle about this very charming card. We hope you did as well. I can not wait for the day when I can start teaching my child (Boy or Girl) how to BBQ like their Dear ol' Dad.

Keep on Smokin'!
-Dave

T-Bo's House of BBQ

2009-06-14T09:57:00.000-07:00

In the city that I live in, we are slowly getting more BBQ joints. I honestly wonder how many more Asian, Mexican, and Italian restaurants we can have. The biggest problem with most BBQ restaurants is that they either are very mediocre, or they are in a poor location. T-Bo's is a new restaurant in Santa Clarita that is worth going to. It is located in the same building where Rattlers used to be. It is a good location, plenty of parking, and plenty of seating.

My friend Guy had invited us to go to T-Bo's to celebrate his anniversary with his Wife Lori and daughter Ashley. He was nervous to ask me and wife to go, knowing that I am very particular about the fine art of BBQ.

When we walked in, the entire decor had changed from the last restaurant. The colors were patriotic and subtle, and in a way made you feel like you were sitting in someone home. There are signs posted on the wall describing the type of meats and the different styles that you are in store for. There is even a sign telling you how long they smoke the meat...I already needed a bib for all the drool that was coming out of my mouth. Hanging on the wall is a bust of a Bull with a name tag that says, "Chuck." "Hello Chuck!" I said. "You are looking mighty delicious indeed."

I happened to run into a dear friend at T-Bo's that evening. Her name is Ginger. I saw her as I was walking to the restrooms to wash my hands after a long day at work. She was there with a group blind people that she has dinner with once a month. She lovingly calls them "Her Blind Dates." One of her dates suggested that I try "The Road Trip." "The Road Trip" is a sampling of all their different styles of BBQ that they showcase at the restaurant.

So when it was time to order I suggested to the wife that we try "The Road Trip," and there were no arguments. These are all the mouth watering types of meat we got; North Carolina Pulled Pork, Texas Brisket, Santa Maria Style Tri-Tip, Kansas City Style Ribs, and Alabama Style White Sauce Chicken. First and foremost, none of the meat was over cooked or dry. There is enough food on one plate for a couple with maybe some leftovers.

The North Carolina Puled pork was lightly seasoned and very moist. They have a Mustard Vinegar Sauce that is available on the table that is a great paring with the pork. I would definitely consider any of their sandwiches featuring the pulled pork!

Santa Maria Style Tri-Tip was a tasty piece of meat. I was raised in Santa Maria from preschool through 1st grade. I often visit Santa Maria when I go on a wine excursion with the wife. I am a huge fan of the Tri-Tip bbq'd from that area. Even though it was pretty tasty, I felt it was more like their own version of Santa Maria Style. I would also enjoy eating this in one of their sandwiches.

The Alabama White Sauce Chicken...WAS DELICIOUS! I have to be honest when I say this. I am not a huge fan of chicken. Chicken is just a bland piece of meat that is way of delivering your favorite spices or sauces to your tongue. After eating this Alabama White Sauce Chicken, I might change my thoughts about chicken. It was a very succulent and scrumptious piece of meat. Very Tender, Very Moist, Very Smokey, And Very Tasty. I would eat a plateful of the chicken any day...and time. Did I mention how much I enjoyed this chicken?

Kansas Style Ribs are one of the types of ribs that I pride myself in. When ever I prepare some for friends or family, they usually have a hard time ordering ribs from a restaurant again. Well the ones at T-Bo's are right on par! I picked up the ribs, and they were prepared perfectly. The meat was hanging on the bone, but easily gnawed off. The bark on the outside was sweet and tasty. Lots of finger sucking during this moment at dinner that was for sure. I pulled of the pork one bit at a time tasting it, feeling it, enjoying it. I really enjoyed them, and would have them again.

Texas Brisket is one of the hardest things for me to prepare. I have tried 3 times to cook brisket on my own...and it always turns out dry. Sigh. After talking to the owners about being a BBQ enthusiast, they had the Pit Master, Robert come out and talk to me, the wife and my friends. Robert and I were talking Q and having a great time. He gave me some pointers that I will have to try. If all works out, I will be making a video on the 16 hour cooking process of the all mighty Brisket.

We then enjoyed a couple desserts. We shared a T-Bo's Smore (OMG!!!) and a Granita. The T-Bo's Smore was a moist brownie with graham cracker covered in toasted mini marshmellos in an iron skillot. So Rich! So Delicious. I should have asked for a cup of coffee or a big glass of milk! The Granita was a refreshing and delicious way to finish the meal. It cleansed our palettes and very light.

All in all, T-Bo's was a very nice experience. I would recommend every one go and eat anything that they serve. There service is great and the staff is a delight. I can not wait to go back!
Don't forget to say, "Hello!" to Chuck. He is usually hanging out at near the waiting area.

This is where they are located:

19403 Soledad Canyon Road
Canyon Country, CA 91351

661-250-2100

I hope you enjoy it!

-Dave

Tri Tipps...A New Find!

2009-03-11T20:37:00.000-07:00

On Wednesday the 11th of March, I walked during lunch with my friends Dave Lyman and Kyle Eckert. They were going to get a $5 Foot-long at our local Subway and the place was packed with the normal High School Kids and Business type folk. Instead of hanging out and standing in an already crowded room, I decided to stay outside. Just a door down, there was a closed down restaurant that looked like some new tenants where sprucing it up to open something new.

"Tri Tipps" is the name of the new restaurant. "Opening Soon" a 8.5" x 11" piece of paper said on their front door taped right next to their menu. Tacos, Quesadillas, Sandwiches, Hamburgers, Curly Fries....Tons of great things I am drooling over as I read the menu. I am now peaking inside this soon to be opened establishment, fresh paint looks like it is still drying, new menus are in place with those plastic alphabet magnets you find on most refrigerators. I now see three people behind the counter and the front door is open. I poke my head inside and ask, "When you guys open?" "Come on in," they said! I walk inside and I talk to the owner, Chuck about his new endeavor. He is planning on selling delicious food for reasonable prices. Looking over his menu, everything ranged from $3-$10 for lunch usually including fries and a drink. After a few minutes of talking he offered me a taste of his Tri-Tip. HOLY COW! I was served a black plastic plate with about 8 1" square cubed pieces of Tri-Tip, cooked to perfection. It was moist, tender, perfectly pink on the inside, and just enough rub put on to make it super savory in my mouth. I honestly feel that it was better than any other restaurant served Tri-Tip I ever had. We have a few restaurants in the Santa Clarita Valley that think they have great Tri-Tip. Well they need to step aside for the new kid in town.

They said that they are planning on opening up Sunday the 15th, with a "Soft Opening." They are hoping to get some time in under their belt before they advertise an opening event. Good thinking! All I know is that I will be there Sunday to help support the cause. It looks like I will be bringing home dinners from them as well. Check out their menu online here: www.tritipps.valencia.menuclub.com

Here is the rest of their Information:

Tri Tipps

Barbecue/Mexican Restaurant

(661) 295-5536 27530 Newhall Ranch Suite 101, Valencia, CA, 91355

I hope you enjoy it!

Dave

Day Trip To Santa Barbara and Then a Detour

2009-03-03T10:24:00.000-08:00

A few weeks ago, during Presidents Day Weekend, my wife and I decided to do a "Bonsai Run" from Santa Clarita, California (Where Six Flags Magic Mountain and Hurricane Harbor is located) to Santa Barbara County where we have many wineries that we like haunting. After a few wineries...and a few drinks, it was time for lunch! But where should we go? I remember talking to my folks about a BBQ place just north of Santa Maria (only 15-minutes away from where we were at.).

When I was a child, from preschool to 1st grade, I lived in Santa Maria where they Barbecue differently than most places. They typically barbecue over open pits with oak. How is this different than grilling? It's not. It is considered grilling, or it should, at least it is too purists. People would argue that because it is cooked over hard wood it would be considered Barbeque, and that I would also agree. How Can it be both. Well I feel that there is a Grey Area. On one hand, barbecue requires two things, Heat and Smoke. Well, those pits give off a lot of smoke. Even though the fire is directly under all the meat, they are not cooking them with super high temperatures like we do when we grill. To make things easier, lets just say that Santa Maria Style Barbecue is the "Platapus" of the Barbcuing comunity.

So I called my mom to ask what the name and location of that one restaurant.
Just North of Santa Maria in San Louis Obispo County, in a small town of Nipomo, Jocko's restaurant resides where it has been in Nipomo since the late 1800's and it's new location since 1962. Jocko's is one of the best places to get meat cooked over red oak. My mom told me that I had eaten here when I was a young lad, but after walking in...I had no memory of the joint. It's decor has not changed since the 1960's. Slatted wood separating the full bar from the narrow waiting area-hallway. When we gave the host our name to be seated, he mentioned "matter of factly" that the wait could be an hour or so. "A what?" I asked. He mentioned that he was surprised too, that it had been a slow day. "A SLOW WHAT?!?" Well it turns out that if you do not have reservations, you could be waiting up to 3 hours. If you are savvy enough to make a reservation, it could take an extra hour to seat you from your reserved time. Why is this you ask? It might have to do with the fact that everything is amazingly delicious! I am surprised that people don't slip in piles of drool as they are walked to their table. My Oh My!

So we were seated in 45 minutes, and it was around 2pm. We were starving from the all the wine drinking from the previous hours and not having the largest breakfast. It was worth the wait! I ordered me up some Beef Ribs, and my wife Emily ordered herself the daily special, BBQ Beef. Neither one of us was able to finish our meals. We did have a taste of each others meal. The meat was succulent and super tasty from the perfectly applied spices and proper doneness of the meat over the red oak fire pit.
Sitting to the long table to my right was a family of a million...well...maybe 8, there was a lot of bodies...that is for sure. One of the young girls, maybe only 3rd of 4th grade was asking her mom if this place had BBQ-Sauce. Now, some BBQ Establishments gladly display A-1 and/or BBQ Sauce on their tables because people either keep asking for it, or they feel it is not BBQ unless it has sauce. This one establishment feels that the meat should speak for itself. Neither A-1 or BBQ Sauce is available in the building. So the Mom told her to ask the server. I tensed up...what was going to happen to this young naive little girl? Doesn't she know that she does not need the sauce? DID SHE EVEN TASTE THE MEAT? DID SHE? So the server kindly responded that they do not have any kind of BBQ Sauce. And everyone lived happily ever after.

Despite the fact that the wife and I were starving going into Jocko's, we were stuffed going out. We even had half our meal left for leftovers the next evening! The other good news is that we were able to have this magnificent meal for under $40! Two meals worth of food for each of us. Super worth it! After we left the front door, we walked around to the back of the restaurant where there is a path to the BBQ pit. We waved at the Pit Master and thanked him for preparing the tasty meat!!!

So if you are ever in the area of Nipomo, or even Santa Maria, it is worth going and waiting at Jocko's to get a plate of any of their great BBQ! Heck! We went through 4 counties just to go eat there!

What Kind of Fuel Should I Use?

2009-02-23T09:00:00.000-08:00

That is a great question.

What is the preferred type of fuel when using a grill or BBQ?

The first thing you should know is what kind of cooking device that you own or will be using.

If it is a gas grill, you should talk to Hank Hill of Fox Networks "King of the Hill." Hank Hill works for a propane company who is known to have said to his son, "Bobby, I've got propane in my urethra." Damn! It has to be good then, right? Well, it can be. It is probably the most convenient of all fuels. You walk up to your grill, turn a couple valves and press an ignition switch. You are up and running.

So with great convenience like this...why would anyone use something else?
How could someone spend anywhere from a half hour to an hour trying to light some charcoal?
Sounds like a huge pain in the butt right?

Well, if you are crunched for time, then the propane grill is the way to go. Especially if you are cooking for the kids or their friends at one of those birthday parties with cheep hot dogs or Costco Hamburger Patties that come in a sleeved stack (Not a Sleestack). Propane's heat is easily controlled as well. You can cook on a rotisserie, you can cook over direct heat, cook over indirect heat to cook some roasts. But there is one thing that propane lacks. Flavor.

Charcoal is packed full of flavor. Granted, I would never put some salt on a bucket of charcoal briquettes and start munching on it while watching the Indiana Jones Trilogy. Yes...I said Trilogy. Stupid Refrigerator....Anyways...Charcoal brings a lot of flavor to the food. There are different types of charcoal at your finger tips:

Lump
Hardwood Briquettes
Kingsford Briquettes

These three are the basics. I will now explain the pros and cons of these three types of fuel.

Lump Charcoal is created by placing hard wood (Like Mesquite, Hickory or Oak) in underground pits and covering them up with Steal and dirt. They light one end of this pile and it starts to smolder. It does not catch on fire and burn out because there is very little oxygen, hence...the smoldering. When it is all done smoldering, all the liquid, sap, and other substance are no longer in the wood, leaving us a nice clean(yeah...check your fingers after touching these) charcoal to cook our food on. This type of charcoal brings the most flavor out of all the other types. But not unlike propane...it comes with it's own problems. It does catch fire easily. But on the other hand, it gets super hot...super fast. If you have too much lump coal, it could take some time for the heat to go down to cook. Once the heat peaks to super nova, it starts to lose it's heat just as fast. So now you have to dump more in...then some more...and once you think those chicken parts are almost done...yeah...you have to dump some more charcoal on. One of the more exciting things about using Lump Charcoal is the popping and crackling of the charcoal. In fact, if you are not careful, they can pop explosively. The coal has pockets of gas within it. So when it heats up....KABWAMMY! It will definitely keep you on your toes.

Hardwood Briquettes share a lot of similarities with the Lump Charcoal. It burn fast and hot and is made from hardwoods. You don't get the explosions like the other because they are crushed up and bound together usually with a natural starch into "Pillow-Shaped" briquettes. This shape makes it easy to handle, and to create even mounds on the bottom of the grills.

Kingsford Briquettes are the most commonly used briquette in this nation. All you Ford haters, you might want to consider using another type of charcoal. Why you ask? Kingsford was created by Henry Ford and E.G. Kingsford from the scraps of the Ford Motor Company wood scraps. Today these briquettes are created with many different things to make grilling easy and tastey. I read in one of my cooking books that this is the list ingrediants found in Kingsford Briquettes: Mineral Char, Mineral Carbon, Limestone, and crushed charcoal and cornstarch. Why do we need these other ingrediants? Well, I'll tell yah!

The Mineral Char is a soft coal and the Mineral Carbon is a hard coal. Both of these together raise the temputature of the fire, and prolongs the time that they remain hot. The limestone is added as a guage to show when the coals are ready to use. When they "Ash Over" and look all grey, they are ready to use. The rest of the ingrediants you already know. The other thing that Kingsford has that the others dont is these little grooves in the briquettes. Kingsford calls them "Sure Fire Grooves." What do they do? Simply, they create more surface area so they burn hotter so you need less of them. Pretty awesome stuff. Kingsford also offers many different types of Briquettes, you should check them out!

So what do I use?
I use a bit of everything.
When time is an issue, I have a small propane grill.
When I have more time, I use my Weber One-Touch Silver, I use Kingsford Charcoal.
When I have more time and a 6 pack of beer to drink, I use my Smoker with some hardwood or some fruitwood.

When I am using my grills, I always add wood chips. What kind of woodchips? All kinds! Make sure they are used specificaly for cooking with. Some woods can make you sick! It is best to use some pre-packaged wood chips. You can find a large selection at BBQ's Gallore usually has a large selection of fruit woods to hardwoods. Lots of grocery and home improvement stores carry a few different types as well. Or you can even look online! I usually soak the woodchips in some type of juice instead of plain water. Water does not add much when it comes to flavor. So soak them in some juice for at least 30 minutes, drain them, and place them directly over your coals. Add a little at a timeand they will smolder over the hot coals. When they smolder, they give off a lot more smoke and burn longer. This way your food tastes better! If you have a gas grill, some have a compartment specificly for putting woodchips in. If you don't, no worries. Grab a piece of Aluminum Foil and wrap a handful of soaked woodchips in it. Not to tight so the smoke can't come out, and place it over a back burner so the flames hit it. Yes. Take the grill off if you have to. You need to make contact with some heat so that it will smolder.

This will make a big difference in all your grilling experiences and your friends will think you are a grilling god!

Keep on Grillin'!

-Dave

It has been a long time...

2009-02-16T19:12:00.000-08:00

Last year was really messed up for me and my loved ones. Between the economy, my wife's grandfather passing, one of my best friends going to prison, and many other things, I did not have time to do much that I wanted to do, BBQ. This year seams to be starting off in a better way. Lets hope that it continues like this, and I can bring you many more Vlogs and Blogs on the great subject of BBQ!

The topic that brings me in to type is this: What is BBQ?

Consider this, you get a call from a pal of yours and they ask you, "Hey Kieth, why don't you, the Misses and the four ankle biters come over to my my house and have some BBQ? Heck! Even bring your smelly dog too!"

What is Kieth getting his loved ones into?
How well does he know this person inviting him to partake in some "So-Called" BBQ?
What kind of BBQ equipment does this person have to create this "BBQ" mystery?
Will it be cooked over Propane?
Will it be cooked over Coal?
Will it be slow cooked using hard woods?
Is there going to be BBQ Sauce?
Is there going to be A-1?
Will there be enough paper towels?
Are we going to need to hose the kids off before we allow them back inside the house?

Well, let's be honest, most of these questions are not completely important if you are going to go to a friends house. The meal is free! Why should you complain! Ingrate!

Now, if you are going to go to a restaurant and get some BBQ, you might want to ask some of these questions.

The other day I went to a BBQ establishment that is new to my location in Santa Clarita, CA. It was a rainy Friday and my friend Dave and I ran through a torrential downpour from my car to the restaurant named, "Dickey's BBQ Pit." When I got inside, the first thing I did was take in a deep breath. To my surprise, it did not smell like anything. I might as well have been walking into an operating room. Does this seem odd to you? Well it did for me. The outside sign said "BBQ Pit."

Well...where was this pit?

For those of you who are still confused, a pit is a place where either wood or charcoal is burning in order to heat and flavor the meat, sweet delicious salty meat.

So if this place had one of those...it should have smelled like some type of wood or charcoal...right? Right! But it didn't...and that was not going to stop me. I was there...I was hungry...and I had to give them a try.

I ordered myself a Southern Pulled Pork Sandwich, some Mac and Cheese and a regular soda.
It was reasonable for under $10.
The Mac and Cheese was pretty good, not bad for a chain restaurant.
The Sandwich, even though substantial in size, it was very lack luster. The meat was tender and the bun held well together during the consumption. But the meat was missing something I call flavor. So I had to resort to the sauce. Walking up to the condiment stand, I noticed that the vats of BBQ sauce were plugged in! I have to admit that warm BBQ sauce is a great thing to have! And in a PUMP? Heck! I want one!

After dowsing the meat with the sauce, it was then edible. but it still left me wondering...how did they cook their meat? How come there was no flavor to be had in this pork except for some hot BBQ sauce? I watched some of the cooks open up what appeared to be a convection oven and remove a big piece of meat. This made me one very sad panda.

How can it be BBQ if it comes from an oven? Where was this Pit?

How can they call their place Dickey's BBQ Pit?

Cause it is just a name.
And for as long as we live in America we can name our restaurants anything we want, as long as we don't steal the name from someone else.

Will I ever go back?

Probably not.

Was it terrible?

No.

Was it a disappointment?

Hell yeah.

So what really does it mean to be real BBQ?

This is the answer that I hear time and time again, "Low and Slow."
What does this mean? It is actually quite simple. BBQ is the act of smoking meat for a long period of time at a low temperature. Most people smoke from 195 to 225 degrees Fahrenheit(90.5-107.2 Celsius). The minimum time that I use is from 4-5 hours. The longest I have BBQ'd was for 14 hours.

Then, what would I call Dickey's? Should it be called BBQ?
Even a Burger King "Whopper" would be closer to BBQ than this place. They Charbroil their meat patties. Hmmmmmmmmm...Charbroiled!

But Dickey's uses BBQ Sauce...doesn't that count?
Well it could. But I have been to places where they are BBQ...and there is no Sauce.

Would you call the McRib BBQ?
I know I wont...Ehhhh-Vur!

So if we wont call the McRib BBQ, why should we call this place BBQ?
Well, we really shouldn't.

What about steaks? Don't we BBQ steaks?
How about chicken? BBQ chicken is the best right?

Well guess what?

They are grilled.

Yeah...they are.

Why are you arguing with me?

Anyways...

Is there anything wrong with eating grilled meat?

HELL NO!

I love to grill meat! Who doesn't like looking at those grill marks on steak?

But, if you want to call it BBQ...it's okay to say. I wont make fun of you (At least to your face).
Most people don't know the real meaning of it anyway. But if you ever go to Kansas City, Texas, or the Carolina's they are less forgiving than the rest of us, so watch your ass.

Remember this:

Enjoy your food whether it is grilled or smoked. But more importantly, enjoy it with friends and family. It tastes better sharing with them!

Looking forward to sharing more recipes and techniques with you for the rest of the year!

-Dave

Episode 3: Tri-Tip

2008-08-17T12:18:00.000-07:00

Hello and thank you for stopping by!

In this episode I will demonstrate how to prepare and cook a Tri-Tip Roast.

This particular piece of meat is what got it all started for me.
If it was not for the Tri-Tip, I don't think I would ever be barbecuing.

So I want to say thank you to all those cows out there watching my VLOG, because if it was not for you delicious creatures, I would not be the barbecuing fool that I am today.

Without any further delays, enjoy the show!

For those with smokers, you could prepare the Tri-Tip exactly the same, and cook it at 225° F until the core temperature of the meat gets to 150° F. You could add the Jack Daniels wood chips soaked in pineapple juice, directly to your oak fire in the smoke box. Other woods that make the Tri-Tip just as tasty would be Mesquite and Hickory.

Have a great time BBQ'n!

Dave

Episode 2: Rib Eye Steak

2008-07-22T12:30:00.000-07:00

Hello, and thank you for stopping by.

In this episode I will be demonstrating how to prepare a Rib Eye Steak.

I find that when you are starting out, using premade rubs for meat is a great starting point for anyone. Once you find out what you like, there are plenty of recipes online and in cookbooks that are fun and easy to make. Give them a try!

For those with gas grills, no worries! You can prepare and cook your steaks exactly the same as I did on the charcoal grill. Just "Man Up" and by a charcoal grill. Just kidding. Cook it the same way as I did. To get that nice smoky taste, place the wood chips in a pouch made from aluminum foil, and place it directly on one of the back corners on the burner, not the grill. If you have one of those fancy trays in your gas grill to place wood chips, why are you asking?

Have a great time BBQ'n!

Dave

Episode 1: Pulled Pork Sandwich

2008-07-12T12:38:00.000-07:00

First of all, thank you for watching my inaugural Video Blog/Vlog.

In this episode, I will be demonstrating how to make some delicious Pulled Pork Sandwiches. Since this was the first time I ever prepared a "Pork Butt," I decided to us a recipe from someone I trusted, Alton Brown. Every recipe I have tried from his television show "Good Eats," on the Food Network, has been absolutely fabulous. So this is a link to his recipe for the Pulled Pork.

Enjoy the show!

Dave

For those who do not have a smoker, you do have a few alternatives.
You could put the Pork Shoulder in the oven and cook it for the same time and temperature, but you wont get the same smoky flavor. There are a few makes of Oven Smokers. Google that and you could find them pretty easy. Those should help bring the smoke to the pork! The other option you have is by using your Kettle BBQ. You would place the pork shoulder in the center of the grill and the coals would need to be placed on either side of the meat. Never directly below it. We want to cook the pork so that the BBQ acts like an oven. Just make sure to maintain the 225 degrees!

Have fun!

The Beginnings

2008-06-30T14:45:00.000-07:00

Welcome to "Dave's Rib Tips!"

This blog will be dedicated to help anyone and everyone in creating better BBQ!

In the weeks following, I will be posting pictures and video on BBQ techniques that will help any Amateur or Pro BBQ-er.

Thanks for stopping by!

Dave