"Nonnymus" > wrote in message
...
> I'm curious about how and when you all got started grilling and
> barbecuing?


grew up grilling on the great plains of NFD---moved to Wisc about 30yrs ago
started getting lots of salmon in the freezer so bought an orange ECB and
started smoking a gazillion lbs of fish it seems. Then about 15yrs ago the
internet appeared at our house and somehow ended up on some cooking lists
then to the bbq forums--the old Thead forum was a marvelous resource!!!
Now it seems most everything we do has something to do with bbq--last
weekend was a quick trip to Miss to hang a bit with friends and cook abunch
of food.
Don't even want to know how much is 'invested' in this hobby!!!\
Buzz





>
> In my own case, my folks would get ribs from a black beer joint a few
> blocks away (Bruner's). Ocey cooked the ribs slow over smoke and sauced
> them with his own KC-type sauce. I'd almost eat the bones they were so
> good. I was just a grade schooler when my dad let me purchase my first
> shallow tray-type of charcoal burner. I'd not cooked before, but quickly
> learned how to cook burgers and steaks over the charcoal.
>
> Later, my dad and a friend laid up a block/firebrick wood cooker out back.
> It was made for grilling, unfortunately, but back in the 50's, that's
> about all most people did there in my area. Following marriage, there was
> a succession of grills, hooded grills and gas grills until after a move to
> NC. Back then, ribs were preboiled and finished over charcoal or gas,
> slathered with KC Masterpiece sauce. It was good and I still do that
> today on occasions when we want nostalgia food.
>
> With our move to NC, smoked, low and slow, meats were the hit, and after a
> number of attempts, i laid up a smoker that worked like a charm using
> preburn hardwoods. I also kept my gas grill and used it several times a
> week for grilling. Ribs, butts and briskets were done low and slow,
> however, and I played around a lot with rubs, mops and sauces.
>
> Following a move to NV, where I cook outdoors almost every evening, I move
> between a large gas grill with side burner and IR rotisserie, IR char/rare
> grill and a Bradley smoker. If I were to do preburn, the fire department
> would cite me, and the slight benefit from charcoal is offset by the
> hassle of disposing of the ash and lighting the chimney. I've found my
> Bradley, now fitted with a Pitboss digital controller to be an ideal
> smoker for my quantity of meat, and low hassle factor.
> --
> Nonny
>
> Nonnymus
> A penny saved is obviously a
> government oversight.