Porkus DelictiEating Bad BBQ is a Crime
Hey there! I’m Tommy, and welcome to my site. Let me start out by telling you what I’m not. I’m not a pitmaster. I’m not a restaurant owner. I’m not a chef. I’m not an award winning competition barbecue master.
I’m just me. Just a guy. A guy who loves barbecue. I love to create it. I love to eat it. I really love to read and talk about it. Most of all, I love to help other people get started out with barbecue.
I’m that guy at the office. The one people go to when they want to talk about barbecue and cooking. The one they run to tell when there’s a meat sale somewhere (that’s one of my favorite parts about being me!). I’m the one they come to when they want to learn how to make the delicious things I bring in from time to time.
That’s what led me to create this page in the first place. I love to teach. I’ve always been that way. I figured what better way to get my thoughts, opinions, and recommendations out there. I just never did it before because of all the things I’m not (see above). Now I’m doing it because of all the things I am. Experienced, patient, smart, and a lover of all things barbecue.
I may not be all those things I listed above, but I’m pretty damn good at this. I hope you enjoy your stay here, and I hope you learn something…or at least get some tasty ideas. Keep smoking!
Initially, this was going to be two separate posts. In the first post I was going to go into wrapping, what to wrap with, and why you'd do it in the first place. One of the biggest reasons for wrapping is the stall, and that's when I realized there was no way I was...
Charcoal is another one of those hotly debated topics within the barbecue community, and if you're new to all of this, it can be confusing. I'm going to try and keep things as simple and non-scientific as possible, and hopefully this will help you decide which one is...
In my first review/recommendation post, I covered a bunch of gadgets that I can't live without. Well, when it comes to barbecue, there is a seemingly never-ending amount of products out there to make your life easier. There are also a lot of items that I consider to...
This is just a real simple and savory dry rub to put on your bird. It works well whether you're cooking in the oven, in the smoker, or on the grill. If you like a little zing or a little sweetness with your bird, add in a pinch of cayenne or some brown sugar. 3...