Story by Roger Edison

Story by Roger Edison

Cowboys and Chuckwagon cooks spend all day making the right blend of spices to come up with the great tasting flavors in our BBQ sauces. Why, because great BBQ is about rubs and sauces. The past Memorial Day Weekend, I discovered and tried a new sauce I used on chicken and shrimp and found the flavor perfect. The sauce, wow....

Melanie's BIG ACRES Chipotle Maple BBQ Sauce.

A couple of months ago, one of my all time favorite cowhands, Chad Allen (C.A.) decided to come join The Gypsy for a little excursion. He jumped on a plane in the south Texas town of Laredo, and flew to Atlanta, where he arrived half drunk (nothin’ unusual about that) and eager to see some city lights. I picked him up at the airport, and asked him if he was hungry.

Several weeks ago, the wife had plan on me doing a simple barbecue. Often, I desire to take out several logs of dried mesquite and fire it up as I would for some fancy chuck wagon cooking. However, when the wife meant simple, she meant on the patio grill.

Nothing pleases my palate than the taste of superb barbecue. Be it pork ribs, brisket or even chicken, I just enjoy the flavors of many rubs and sauces used in the making for great taste. Barbecue often becomes heated discussion with great debates of what makes one type of barbecue cooking better than the other. Why even the spelling barbecue or barbeque is argued as which is truly correct.