The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.
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
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
I am in Miami and it is time to BBQ.
Churrasco. Baby Back Ribs. Crawfish Cheesecake. Marinated Lamb. Pulled Pork. Grilled Peppers and Mushrooms.
4 BBQ cooks. One big grill. One brand-new smoker.
A bounty of BBQ.
In about 3 hours I will be rising to start the first fire of the day. Earlier today, Alex and I caused many a wide smile as we transported a new H20 charcoal smoker back from Home Depot on his motorcycle.
In this photo, you can see the smoker box on the back of the motorcycle.
What you can't see is that the box has been strapped to Alex with a big blue strap.
What a fun day this is going to be....