This website is
something I decided to do in my spare time for fun, and
to share with others some of the information I've
gathered over the years. Being asked frequently by
friends and family about the "how to's" and ingredients
for recipes, I thought this would be a great way to make
everything available anytime, anywhere to anybody.
Whether your out back at the smoker, visiting with
friends or at the grocery, just pull up our site and get
instant access to all your favorite recipes and cooking
tips.
All of the products shown or recommended, are either
for visual reference or products that I have actual
experience using. I don't advertise or sell
anything on the site. It's just for fun, you know,
like cooking barbecue.
I was born and raised in the deep south, in
a beautiful little town called Auburndale. Back then,
"Barbecue" was not just a type of food, it was an event,
a social gathering of friends and family. Sure, you
could run out and throw something on the grill, but a
Barbecue required a get together.
There were few days you couldn't detect the
smell of smoke in the air of someone in the neighborhood
(or back woods) cooking up something outdoors. At that
time there were no pellet, gas or electric smokers. No
gas grills. It was wood or charcoal, and the smoke could
be detected for miles in all directions. Everyone had a
charcoal grill, and I do mean "Every One". A few of the
more serious neighbors, had pits in their backyards they
had constructed mostly from scrap bricks and cement
blocks they had scavenged or saved. I remember how I
envied those "Lucky Kids" who had REAL BBQ PITS
behind their homes. I thought
surely their parents must be financially well to do in
order to have such a luxury.
You didn't have to travel far though to
find someone selling BBQ. Mostly setup around the
outskirts of town in little, run down, frame houses or
abandoned gas stations which could be bought or rented
cheap, these "BBQ Joints" dotted the entire area. For
the most part, carryout only. Others just set up a
little stand on the side of the road. Some of those
roadside vendors were the best. You could pull over
and get your BBQ and a bag of boiled peanuts all at
the same time. There were no styrofoam containers,
your order was typically wrapped in a piece of butcher
paper (with a slice or two of light bread) and handed
to you along with a smile and a thank you.
There were of course a couple of the more serious
investors. These places were simple, comfortable,
friendly and GOOD. Some have even stood the test of
time, serving BBQ that became famous nation wide and
are still in business today after decades of
service. Places like Peebles and Sonny's have
been common household names in the area for years. I
even know a few families back home who have a
dedicated "BBQ Night" every week at their favorite
smoke house.
No matter what the size, eat in or take out, seems
everybody had their own take, recipe and style of
offering the best BBQ in the land. To be honest, it
would have been damn hard to pick a winner.
I eventually moved out west to Texas, El Paso, to be
exact. Here I found that not only was BBQ alive and
well, but was almost a religion. I soon became
enveloped in the new styles and flavors the west had
to offer, forged by big beef, bold spices and a strong
Hispanic influence. Though a bit different than my
southern taste buds were accustomed to, I found it to
be in it's own right, truly outstanding. This new
found style and bold flavor of BBQ only heightened my
interest in the art of food and fire. I soon wanted to
learn everything I could about Texas BBQ. But then I
thought, if the South and Texas had this good of
barbecue, what about all the other parts of the
"Country"?
So with that divine awakening, my intention became not
only to perfect and enjoy the methods, styles and
flavors I'm familiar with, but to explore and
experience as much as possible about all barbecue. It
has been a very enjoyable journey so far and
fortunately for me, there are still many places yet to
visit.
Even after all these years,
I've barely scratched the surface of this age
old fascination with fire and food, but one
thing I've learned for sure, there are as many
different ways to prepare BBQ as there are birds in
the sky, and they are "All Good".
There's something about being outdoors, the smell of
the smoke, gathering with family and friends, and
anticipating the great meal to come, that takes you
back to a more peaceful and simpler place and time.
A time to slow down, relax and appreciate those
things that mean the most.
It's been a long while since those days back in that
small southern town, but my enjoyment for cooking
outdoors has never changed, and now, many years
later, I have a pit in my own backyard. Guess I'm
finally one of the "Lucky Kids".
Want us to share some of your tips
or recipes?
"Give Us A Yell"
smokin@southfirebbq.com
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