I haven't posted in some time for many reasons. I thought I might give it a go again and see whats going on in BBQ land. I don't grill/smoke much in the winter as I do not like cold. Yes... this is all about me as the rig is good to go. I also haven't taken a lot of photos recently, but I did take some this past weekend. I will try to get that posted this weekend.
One of the things that I got really obsessed about was complex recipes and cooks. I would marinate/rub/cook for hours/days for a particular meal. About a year ago I started looking at things much differently. I went super simple. My criteria were in this order; tasty, quick, and easy. I went back to basics on rubs and marinades and even more basic on cooking process. I hear that's a theme now days among some trendy and talented names in the world of barbecue. Seems to me that Kreuz Market and a few others were already there long ago. I also recall Bob-BQN on this forum when I started here saying to many people just put salt and pepper on it and get a taste for the meat and smoke before you start adding other spices. I am sure he wasn't alone in that sentiment, just the name I recall.
Well I have rambled on enough at this point. I look forward to seeing your cooks and hope to share a few of my own. I will leave you with a photo that sums up the majority of my cooks for the past 3 months. It was tasty and I may just do the same thing this weekend! Oh... All I put on that was kosher salt and fresh cracked black pepper. Anything more on beef is overkill IMHO.