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David Somerville
Great! You found a cool place to hang out and pick up a few barbecue tricks!! I promise you are going to have a fun time here.
LOTS of people come to this site for the free e-course Sausage Making for Beginners.
I have expanded the e-course, adding sections on bacon and jerky, into a 50 page PDF. Downloading the PDF is free and also gets you on my Friend’s List.
If you were looking for information about sausage, good dry rubs, or how to use your Weber Jumbo Joe you are in the right place. If you don’t find what you are looking for drop me a line and I will get you what you need.
This site offers the following information:
- Everything you ever wanted to know about the Weber Jumbo Joe
These are good solid basic rubs for brisket, ribs and chicken. They all contain a fair amount of sugar so you’ll need to be sure you’re going “Low and slow” when you use these.
These are for anything you want to cook hot and fast. We’re talking about things like pork tenderloins, vegetables, steaks, etc.
This is the section that I am most excited about. It is a collection of guest posts from some real barbecue pros. These folks know what they are talking about and have the passion to prove it.
- Resources to “up your game”
A collection of barbecue resources to browse through. It’s got my favorite barbecue books, information on some classes, a few e-books, links to some excellent hardware and recommendations on some great forums to join.
If you want to go read other stuff then check out some of the links from the Smoke Ring below or head on over and visit with the folks at The BBQ Brethren. You can send me a note at David@bbqdryrubs.com.
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Great site. I ALWAYS use dry rubs and look forward to using your site for improving my combination of spices. Thanks!
Loved your article on Old Florida BBQ… Just wanted to pass on a little gem I found when I used to shoot full time (I teach art now). From my momma’s old stomp’n grounds in South Carolina… the place is just as it seems, REAL. There was an old guy in the backyard with a wood splitter and pigs and chickens running around everywhere (probably the supply for the food we ate when we visited there). My extra sauce came in an old washed out Mystic fruit juice bottle in addition to the home made pork rinds we purchased. I finally visited this place after seeing the article three years earlier… It was well worth it!!!! Scott’s BBQ in Hemingway S.C. Just thought I would share in case you are ever in those parts… http://www.nytimes.com/2009/06/10/dining/10United.html?pagewanted=all & http://thescottsbbq.com/ Jer 29:11
You have a great site yep… OK… Beer Time..
Kerry,
Thanks for coming by and I am delighted to have made your friendship.
David
Thanks for sharing. I saw these at the HPB Expo last month in Orlando and they are a great product. Brad has a must have product for great grill marks every time. We are proud to sell them at out online store at the link below.
http://the-school-zone.org/shop.php?t=Brand&k=GrillGrate&c=9139
Jason, I hope you sell plenty! I am guessing that since you are selling that you aren’t looking for a set through the drawing?
Hi Dave
I love to grill. But I don’t grill for any competitions just for my family. I love how Pork turns out when its grilled low and slow my problem is that I don’t have a smoker but what I do is indirect grilling. Can you tell me what kind of charcoal I can use to prevent so much ash? Once the ash builds up I have to remove my meat, clean out the ash and start a new fire ugh.. This drives me crazy if there isn’t a solution to this problem what kind of (not to expensive) grill/smoker can I buy I would love to purchase a big green egg but like I said I’m not in any competitions to spend that amount can you recommend another kind of Kamado grill that hold in heat so I wont have to add charcoal as much
Paris,
I don’t play around with ceramic grills so I can’t give any great advice.
I can tell you that I used Kingsford blue and the $60 Weber Jumbo Joe to do a nine hour cook on a pork butt and it was pretty easy. Here is a link to the post.
Regards,
David