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Hey all,

Main topic is gonna be - wait for it - BBQ. (bet none of y'all guessed that!)

Now, the traditional rivals of Eastern, Southern and Texas BBQ have had their proponents and detractors. To me, it is all just (to steal a phrase) good eats.

As we go forward, I will be preparing, consuming and evaluating different recipes for you. I hope along the way to find new cuts, methods and spices that will surprise me in a pleasant way.

I have three Recipe books picked out for use:

Paul Kirk's "Championship Barbecue"
Adler and Fertig's "Fish & Shellfish Grilled and Smoked"
Cheryl and Bill Jamison's "Smoke & Spice - Cooking with Smoke, the Real Way to Barbecue".

I have no doubt some Food TV recipes will find their way in here as well. After all, no real aspiring backyard cook doesn't have dreams (or nightmares) of Bobby Flay or Guy Fieri showing up to see what's cooking.

Laters all