Boog + Pint of Guinness + Ireland = SMILE

Though I’ve lived in New York City for the past 20 years, I grew up in the rural South of the United States where barbecue reigns supreme. I’ve watched old men cook whole hogs and goats on a pit dug in the backyard and covered with roofing tin. I’ve eaten food slow smoked in this transportable smoker that was built on a tractor trailer 57 ft (17.5m) long with a cooking surface of 90,000 sq. in. (580,644 sq. cm). I myself have smoked on something as small as this tiny little Weber grill of 14.5 in. (36.8 cm), to something as big and sophisticated as this.

The point is, you can create “real sho’ nuff barbecue” using just about anything if you understand the principals of heat, smoke and time.

So living here in one of the worlds great metropolis’ I am able to barbecue on a regular basis. As mentioned by other Artists on this site, I also just grill from time to time. Backyard cookouts with family and friends, a couple of quick steaks for myself and the lovely Jenni, or throwing on those vegetables to get that distinctive grilled flavor.

I hope you enjoy looking around and browsing through my photos, recipes and techniques. I sure hope you share your knowledge…ok, love of the barbecue arts with me as well because you can never stop learning or experiencing great things when it comes to barbecue.

See all my blog entries here or stop and check out the recipes only section here.