The BBQ Grail

Started the curing process tonight for 18lbs of of pork butt and 7lbs of pork loin for Buckboard Bacon. I’m really excited about giving this a try. I had my first taste of BBB at the Northern California Brethren Bash last month. After frying up some of this stuff for a midnight snack I knew I had to try it.

The pork will cure for 10 days or more in the frig. Once it’s cured I’ll smoke it on the new UDS I hope to have completed by then.

Part 2 in 10 days.

Low and Slow…

Real BBQ is about cooking cuts of meat at lower temperatures for long periods of time. This isn’t about throwing a hamburger or ballpark frank on the gas grill.

I first learned about real BBQ while spending time in Texas during the 1970’s at the garden spot of central Texas…Fort Hood. I’ve been interested in great BBQ ever since.

Bigmista, a fellow BBQ Brethren, demonstrates how to cook a brisket at: http://blip.tv/file/502634.

Check out Bigmista’s blog at Survival Gourmet.

This is BBQ!

Thanks Big!

Have you ever had a group of friends you felt you could count on when times were hard? What about friends that whenever you had a question, about anything, they come come up with an answer? Have you ever had all this in a group of people that you’ve never “met” in real life? That would be the BBQ Brethren.

In my original search for the Grail I stumbled upon this group as a Yahoo Group called the Bandera Brothers. I learned a great deal about BBQ in those early years. In 2003 the group migrated to a Forum known as the BBQ Brethren. It was shortly after this that for personal reasons I had to postpone my search for the Grail.

I’ve been back with group about six months now and with each day it makes me want to step up my game. I’ve developed friends, a couple of which I have now met in person, that I feel I can turn to for a variety of things.

It’s the Brethren that have caused me to renew my search for the BBQ Grail.

Thanks guys and gals!

(And thanks Bill, for keepin’ it real)