On my best days, I'm a BBQ Gladiator.......
I'll 2nd that! You know, that's a possible tagline alert!!
Good article. I've been at the smoking game for about 4 years now. - Used to be a griller on a gasser. Now it's just a warming oven.
I like to experiment with stuff, as well. However, most of the fancy sides are done by my better half. She wants me to eat healthy.
I prefer a good balance, and that's what I get.
I do like the line in the article:
The difference between old and new 'cue goes as deep as the meat itself. Almost all commercial barbecue, from the day it was invented, has consisted of the worst, cheapest beef and pork available. That is basically why it was invented—to break down tough, gnarly cuts via long, slow cooking. (The smoke was just a byproduct of the crude fuel that happened to impart deliciousness.)That's why we do what we do.