The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.

Thursday, January 20, 2005



At the request of the Sheik, I have come to San Diego to cook some Q and talk some smack. So at Sparky's on Friday night, Veni, Vidi, ViQi

I came, I saw, I Q'd

We're having...

4 Racks of Baby Boss Back Ribs

2 lb of Salmon grilled in a lemon & Herb Butter

Dijon Marinated Rack of Lamb

4-Walls of Rayford of Pork Tenderloin, compliments of the Sarasota Dukes

Anchor Steam Coffee Pork Tenderloin

A whole bunch of Buffalo Soss Chicken Wangs

A few of Satan's Butter Wangs

Hot Italian Sausage in a Apple-Cidar Mustard BBQ Soss

As a special treat, flown directly from last weeks PlayaQ 2005 Launch BBQ, Master Smoker Bryan Rice's Pulled Pork Sandwiches, a la Sloppy Jose style...

and a 4 lb. Rib Eye

All SDQ is compliments of the Sheik…

And in case you didn't know…

To fuck around, I have not cometh…

The Soss Boss