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I started BBQing just about 30 years ago.....with a little Hibachi....then moved to a Weber Smoky Joe.... then to a Weber Kettle that I paid 39.95 for back in 1982. ...Still have that unit...it is made of heavier gauge steel than the new ones....then to a Brinkman Water Smoker...made some good stuff on that but it was awkward to use....then about 1989 I got a 35 Gallon Drum BBQ from Century Blvd in LA....that was $115.00 and it made fantastic Pork Roasts.....someplace in there I bought the Rotissery attachment for the Weber that was $104.....so until 2001 I was mainily using the Weber and Drum BBQ's...about that time the Drum rusted out on the bottom....so I bought the New Braunfels Bandera.... and lin 2004 I bought the Big Green Egg....

Now I have gone and done it..I have bought a Klos BBQ pit...and we will see....


Anyway the progression of my cookng talents has increased over the years....till today I can make some goood Q, but am always looking to see if I can do it alittle better than last time...

The Bandera disapointment has been that I havn't been able to do Roasts on it...I can't keep the fire hot enough for the 8 hours plus needed to slow cook a roast...but I was able to pick up smoking Salmon, Cheeses and Paprika the Green Egg hasn't been able to duplicate the Pull Apart quality of the Drum BBQ that I once had...maybe as David Klos said "meat today ain't the same as it was back when"...ir has less marblization or fat content....which is needed for tenderness....

To get OT for a moment...I buy my meats mostly at Costco or Sams Club both offer Choich Grade instead of Select at most Supers....but when I look at a package of steaks I always try and pick out the ones with the most marblization in them....and that way you sometimes get Prime Grade meat.

Anyway I have described before how I season my Ribs and Pork Roasts with a Rub...over time I added spices concluding with Brown Sugar....and pulling the membrane off the back of the ribs...

I have even dabbled with making my own BBQ sauce...but havn't hit on anything that is heads and shoulders above some of the commercial sauces....

I make my own mop...thats easy.. simply Apple Juice with some Apple Cider Vinegar, Brown Sugar, a touch of oil as binder, and spices...garlic, onion powder, cumin, cayenne, Paprika, salt and pepper...

Today I have done something new....I made up a Mustard, Honey, touch of Bourbon, garlic, onion powder, paprika, cumin, cayenne, salt and pepper sauce...let the Pork Roast soak in that for 30 minutes and place on BGE...using an Oak Wood fire...

Thats also something new is using exclusivily Wood fires burtned down till coals...I have used Mesquite Charcoal for quiet awhile now...but I have stopped using Briquets completely....The wood I have been using is Oak, but will try some others in the near futher..

Right now that Pork Roast with Mustard sauce rub is slowly cookingf away on the oak fire....time to go check the temp now....