Souvlaki. Chicken and veg marinated with roasted garlic, fresh herbs from the garden, Lemon zest and juice. Strung on my firewire with onions and peppers, served over rice with spinach, oil cured olives, and lemon, with Tzatziki.
Yeah, the 16 hr days didn't help matters, but I trashed my knees playing football. I'm in St Paul now. Just waiting for my last kid to get through high school, then I'm out of here.
I've been kinda retired for the last 5 years. took time off to get knees replaced and metatarsals fused. I still do a lot of free-lance catering, more than I really want to, but the money is good. A hell of a lot better than working a restaurant in MN. So I go through wood pretty fast.
That's great, I have a Weber too. I also have one I made out of an old reach-in refridgerator. Its great for when I'm cooking for a crowd, or cold smoking.
Not really a fair question. They are all different, yet excellent. It took me a while to develop an appreciation for eastern Carolina bbq, but I love it now. Memphis is amazing, and KC could be, but they have way too many mediocre joints. I'm not crazy about Texas's infatuation with mesquite, I much prefer fruit woods with beef or pork and Alder for fish. Texas does have some good bbq though.