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From the Pitmaster /
It has been a long time. To our members, supporters, and fans, I sincerely thank you for your patience and I hope our return has been worth the wait. $TR8 $MOKIN’ went underground. In a world where “barbeque” was becoming a world of hotdogs on gas grills, it was clear that we needed to regroup, sharpen our skills and return with our smokers smokin’!
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News / - March 11, 2008 -
Rocked some St. Louis style spares this weekend. Click here for pics.
- October 18, 2007 -
The $TR8 $MOKIN' BBQ team is getting ready for the 3rd Annual Smokin' in the Park competition! Check out the $TR8 $MOKIN' blog for more info and updates.
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$TR8 $MOKIN' Manifesto /
We live for purity of BBQ, the one true American cuisine. We do our best to educate non-q’ers on the principles of fine BBQ, and strive to make BBQ better wherever we go. We cook over non-mechanical fire, wood or charcoal whenever we can.
The fire of BBQ lives in our souls, it burns low and slow, and occasional high and fast if we need to grill something.
We are the soldiers of $TR8 $MOKIN’ |
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Do you know the difference? - Don't front! Do the knowldege. |
BBQ, Barbecue, Barbeque, Bar-b-que... no matter how you spell it, means just one thing... cooking meat slowly, over low heat produced by hardwood or charcoal.
Grilling is cooking whatever, quickly, directly over high heat produced by some sort of flame or outdoor cooking device.
The reason this needs explaining is because...
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