Fairly new to the bbq-ing lark, and have progressed from an oil drum style bbq (trying to get rid of) which just cooked sausages and burgers on, to a weber one touch premium grill where I have pleasantly surprised myself with some lovely low and slow brisket and pork shoulder.
Finding temperature control, and fuel longevity a bit of a science at the moment, but reading all the posts on here is a fantastic aid.
The real "eye opener" was last years holiday to Florida. Being a big fan of Man v Food, BBQ Pit Boys on youtube and Steve Raichlen BBQ Uni, I googled many restaurants to try and plan the evening meals (whereas my wife and kids were trying to work out which attractions to see during the day instead). We found a little local place called Bubbalous Boudacious BBQ (I think that is how it was spelt). It was the best meat and meal and the cheapest place out of the whole 2 weeks. I was mocked for my preplanning, but everyone raved about the food at the end of every evening. We went there 3 times, and went to Smokey Bones, Longhorn Steakhouse, and other BBQ joints, but nothing beat Bubbalous.
Having difficulty trying to get that right homemade bbq sauce flavour, currently trying to mash some flavours together, then adding a dash of commercial sauce.
Its a work in progress.
Cheers to all
