May 2009 Blog Posts (6)

I have a quick question: I just fired up my new weber Smokey Mountain Cooker and was wondering how long my ribs should take at 225d?

We plan to add one of our FEC100s and a Diamond Grill to it

Notice to Southern Indiana, we’re claiming Mayor Al as one of ours. I’m not sorry, since he spends so much time eating our barbeque, I figure we’re entitled.



Mayor Al is Al Bowen, one of the moderators at a fantastic forum for foodies hosted at Roadfood.com. It’s impossible to describe Roadfood.com except that if you consider yourself a Roadfoodie, you probably already know about the site. If you don’t, then prepare yourself for spending hours wandering around gleaning little morsels… Continue

BBQ and Bourbon is a labor of love.

After years of tasting there is one indisputable fact:

There is no bad Q or bad bourbon.

As a matter of fact all Kentucky Barbeque, Barbecue, BBQ, Bar-B-Q, (no matter how you spell it) is good, same with Kentucky Bourbon. It’s all good.

Some is better than others.

If you have questions or wish to share information directly, contact bbqandbourbon@gmail.com

Washington Spring Training 2009



Man, 3:00 AM sure comes around early! At 4:00 AM I picked up Dave and his new 22.5” WSM in Monroe then we headed south to the South Seattle Home Depot for a 6:00 AM meat inspection. One thing good about traveling at that hour of the morning is the Seattle traffic is very light and you can make good time. We arrived at 5:30 and it was just Bird Dog, Judge Jenny and her mom Chris in the parking lot.

It… Continue

Team "Smoke-N-Spice" members, Dan Stevens, Kevin and Gina Shields and myself, attended smoke cook training hosted and presented by Rick Naught of Apple Creek Timber, Inc of Edgewood, Wa on Friday evening and Saturday May 1 and 2.



The training was overseen by none other than David Klose of Kose Pit fame from Houston, Tx. Taking the class were 15 teams from around the area.



The host was very gracious, entertaining and informative and I think everyone had a good time in… Continue