What is "barbeque"? Simply put bbq is meat cooked over wood. Not propane.

Why does bbq taste so good? I personally believe it is because man has been cooking this way for thousands of years. It is kind of "built into out taste buds. But not everyone likes smoke flavor. And all I have to say is "humans are not perfect, and we will have defects. Poor souls."

Is a roasted pig bbq? Yes my pigs are cooked over hardwood charcoal. But they are not smoked. True bbq is smoked or smoke cooked. The pig skin keeps the meat from becoming smoked, so the end result is roasted meat.

What is Smoked? When I say "smoked" I am  usually referring to the cooking of ribs, wings, brisket, chicken and other meat. Meat that I have slow cooked in smoker using raw fire wood and or hardwood charcoal. It is cooked low and slow about 225-275 degrees for many hours. Cooking away fat, cooking in flavor of the wood and spices. Smoking can be a little messier than propane but the flavor result in the end is well worth it.

What is hardwood charcoal? Hardwood charcoal is just that, it is burnt hardwood. Not those little square biscuits that most people call charcoal. Hardwood is cleaner, hotter and no chemicals at all. The square stuff? I couldn't imagine what is in that. My hardwood is made from  South American eucalyptus trees that are grown for this purpose, check out www.oldegoodtimes.com .

What is a bbq pit? A pit is any in-closed unit that is used to smoke cook meat. It could be a hole in the ground or a high dollar commercial unit that holds 100s of pounds of meat. I have seen pits made from old refrigerators, bricks and even and old out house.

Is my pig roaster a bbq pit? Not really. I like to call it a "roasting oven". I cook the pigs around 300-325 degrees.

What is a "spit"? A spit is a long rod or pole that is put through the pig or chickens or other meat to suspend it over the fire while cooking.

Why do your ribs and other meat taste so good? Please, I am not bragging but let me first say that just because the sign on your favorite bbq restaurant says "real bbq" doesn't mean squat. Remember we live in a world of short cuts and instant gratification. There are a lot (but not all) of places here in the North that boil meat in water and vinegar to break down the fat and loosen the meat from the bone, then it is kept cold. When you place your order they throw it under the broiler with lots of bbq sauce made with a whole lot of liquid smoke and now you have fake bbq. Yes it can taste good, and a Ford Pinto rides great if you have never even seen a Cadillac. This is just one of many short cuts that can be taken to create what I call an "un-reasonable facsimily there of."

What is a Brisket? I know some people know the answer to this but most here in the Northeast are puzzled when they hear "brisket". Most think of Corned Beef. It isn't sold at too many supermarkets. It is a cut of meat from the breast area of the cow. It is a very tough piece of meat if not prepared correctly. It must be cooked slow and low for many hours. This makes it perfect for bbq. Brisket is the choice of bbq in Texas. It is to beef bbq what pork shoulder is to pulled pork bbq. It can be shredded or sliced.

What is "Pulled Pork?" Pulled pork is any pork meat that has been cooked until it can be easily pulled apart with a fork. Sometimes called "shredded" pork. In the South most pork bbq comes from "Pork Butts" or "Boston Butts" which is actually the upper outer part of the front shoulder of the pig. This cut of meat is darker meat and shreds or pulls very easy when cooked low & slow.

Why is ham pink and the roasted pig meat is white? Ham, bacon and other cured meat is pink or red in color because it has been soaked in brine (saltwater) or packed in salt. Smoke will cause meat to turn pink. I sometimes have to convince a skeptical un-knowledge person that despite the pinkish color of the chicken meat it is fully cooked. You know meat is cooked when it falls from the bone.

What do you baste your pigs with? Nothing. The skin is to thick to get any spice or marinade to penetrate. So in basting all you are really doing is flavoring the skin. The pig has just enough salt in his skin and the add the taste of wood smoke I think makes it just right. Here again not everybody likes eat pig skin, but those who do love it.

Why are Buffalo wings called Buffalo wings? I no this sound silly to some but here again this is one of those little questions I get asked a lot. They originated in Buffalo New York.

What is Rub? Rub is any spice combo that is put on the raw meat prior to cooking. Some folks put it on hours before cooking and others put it on as it goes into the smoker.
 More to be added soon.