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.
Hey Foodie, I'm hoping you'll try out some of your expertise at your new digs. I volunteer as food taster.
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