PHAT= Pretty Hot And Tempting. I guess I like my BBQ like I like my women, just kidding.
This has been a long time coming! I should have started this about 2 years ago. I've really been thinking about it for the last year. BBQ is a big passion of mine, I love to cook it then eat it!! I started BBQing when I moved out of my parents house and over time I've somewhat perfected my own style of BBQing. I do things a little untraditional but that is how I've figured out how to add the flavors I like. I BBQ all types of meat and vegetables, if they sell it raw at the grocery store I've probably grilled it. I've even gone as far as making my own Gyro meat!! A strange favorite is grilled cauliflower. Plenty of times for holidays I smoke turkeys and chickens. I also like smoking almonds, delicious. Pork butts are a favorite, but they are so unhealthy that I rarely cook them.
Things really changed for me when Marsha and I started dating. She moved into an apartment on the 4th floor with a small concrete balcony. I have a really nice stainless steel gas grill, its huge. I also had a Brinkman bullet smoker. The apartment complex that she lived at did not allow bbq grills on the deck, and there was no way I could discretely get my gas grill up there. So after a while I picked up a tiny terracotta grill in the shape of a pig. It could only hold about 5 charcoal briquettes. It made due for a little while, it actually does a really good job on steaks. But after awhile I new that I needed something a little better so I picked up my Weber Smokey Joe Silver from Lowe's. Wow how that changed my grilling style. I've had charcoal grills in the past but I was never happy with their performance, they never seemed to be consistent and without consistency you can never work on recipes and cooking techniques. I had always read and been told that Weber makes superior grills but I could never justify paying the price for one of their grills. I always thought, they can't be that much better. Oh how I was wrong. The best thing I can say about Weber grills is that they are extremely consistent. I recently bought my Weber Silver One Touch. I'm still learning how to use it. This blog and my journal will hopefully help me with organizing my grilling and smoking techniques. Grilling is so different from kitchen cooking. Its a lot harder to write down BBQ recipies cause its a lot more technique than procedure.
My grilling process almost always is a two stage fire. I place the coals on one side of the grill and usually have none on the other side of the grill. After the grill gets hot I scrape off the grill grate then remove it with a pair of tongs and spray cooking oil over the grate to keep it the meat from sticking. If I'm trying to add smoke flavor I add dry wood chips to the coals at different intervals depending on the meat and amount of smoke flavor I'm trying to achieve. I'm a really big fan of searing my meats then slow cooking them and basting the meats a different intervals. I usually baste when I'm adding wood chips.
So begins my documentation of me BBQing for my beautiful wife Marsha!!
This has been a long time coming! I should have started this about 2 years ago. I've really been thinking about it for the last year. BBQ is a big passion of mine, I love to cook it then eat it!! I started BBQing when I moved out of my parents house and over time I've somewhat perfected my own style of BBQing. I do things a little untraditional but that is how I've figured out how to add the flavors I like. I BBQ all types of meat and vegetables, if they sell it raw at the grocery store I've probably grilled it. I've even gone as far as making my own Gyro meat!! A strange favorite is grilled cauliflower. Plenty of times for holidays I smoke turkeys and chickens. I also like smoking almonds, delicious. Pork butts are a favorite, but they are so unhealthy that I rarely cook them. 
My grilling process almost always is a two stage fire. I place the coals on one side of the grill and usually have none on the other side of the grill. After the grill gets hot I scrape off the grill grate then remove it with a pair of tongs and spray cooking oil over the grate to keep it the meat from sticking. If I'm trying to add smoke flavor I add dry wood chips to the coals at different intervals depending on the meat and amount of smoke flavor I'm trying to achieve. I'm a really big fan of searing my meats then slow cooking them and basting the meats a different intervals. I usually baste when I'm adding wood chips.
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