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@outlawbarbecue.com