Stout Hearted BBQ

It takes a stout heart to be a good BBQ person. I didn't say BBQ man or guy because some of the top BBQ competitors in the U.S. today are women so it's only fair to give equal billing and credit. There are the ones who swear by propane that I'll deliberately fail to mention and those that are purists, like myself, who swear by hardwood charcoal. I'm not talking about briquettes, I'm talking about real charred wood that gives maximum heat for searing but unfortunately doesn't stand the test of time cooking. That's why I use competition briquettes made solely from hardwood, not yard waste and paraffin, and charred wood. The charred wood will give that beautiful sear without becoming a meat or fat burner. The fat is where the true BBQ flavor resides and the meat is the bonus with that perfect smoke ring if done right. A little soaked Oak wood chip or chunk addition makes a good BBQ a great BBQ! I love smoked foods and I love BBQ. What's not to love about that? I've partially smoked turkeys and then deep fried them, wow! It takes time and patience to be a great BBQer and almost anyone with the desire can become great at it.