Well I wanted to start this blog because I have always been curious about new, and old, kinds of food and cuisine out there. For those of you who take time to read this blog will learn that I am very adventurous with my food. I have eaten everything from guinea pig in Ecuador to a chicken nugget at McDonalds. I want to learn as much as I can about food, wine and anything else in the gastronomical world. If you have any suggestions for food, wine, booze or what to eat after a long night of boozing it up....I want to know. For now I will start with this topic: Barbecue.
I have been using what I call a vertical smoker in which the heat source is at the bottom of the smoker and the meat is about 2 feet above it. I have found that when I smoke ribs, pork of course, I can not get the fall off the bone texture that I found in Memphis, TN. Does anyone have any advice as to how to better use one of these smokers? Thanks and I'll post again later.
