This site is dedicated to:

Discussion of the art and science of cooking outdoors whether grilling, BBQing, smoking, indirecting, deep frying, etc.  We will talk about using charcoal briquettes, lump charcoal, gas, or propane.  From Angus to Zucchini.  Stuffed pork loin to burger.  Slow smoking to fast grilling.  We’ will cover it all…

Feel free to ask question by posting comments to any of the entries on this site and your questions will be answered as quickly as possible…