About "Rusty" and His Ribs
"A cookbook is only as good as its worst recipe." - Julia Child
To provide a little background I have been proudly "researching" barbecue since the 1980's.
As a result I tend to collect BBQ and other recipes as I go. There are a LOT of great cookbooks
out there and a lot of great authors out there too, but one thing I've come to learn is that a lot
of authors (or maybe their editors - lets give the bbq'er the benefit of the doubt) seem to
plug in the holes in their cookbooks with so-so recipes. The recipes tend to be good enough that
they should go unnoticed, but to reiterate my quote above - a cookbook is only as good as its worst
recipe.
To cut through the fill and fodder that is out there I'll be sharing my notes and expertise
as I go. Think of it like a product review if you will - I plan to share my recipes and review
my favorite bbq recipes from others. Yes, there are sites out there like epicurious, food network, etc that
all have reviews - those are helpful, but never as much as you'd like. Go ahead and try searching
for something like just "ribs" on one of them and you'll get 1000 recipes. Of course you'll try one
but 9 times out of 10 you will either think you did something wrong or that the recipe wasn't
worth the 5 stars/forks that everyone was giving it.
What if your personal chef (me) took the hit for you and walked you through those easy-to-mess-up
recipes or cut out all the "filler" bbq recipes so you don't have to waste a good rack of ribs.
Trust me, no one wants to see that happen here! So here's the deal - I'm already going to toss
anything on the ol' smoker that I can so I figure I might as well share a few barbecue tips and tricks
along the way.
Let me leave you with my business card - a mouth-watering plate full of slow smoked, reverse-seared, steakhouse ribeyes.
"Yo Goober! Where’s the meat? I’m trying to impress people here Lisa. You don’t win friends with salad.” — Homer Simpson
Last Updated: June 12, 2011
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