Bought a new BBQ today:
Hmm ... what to try first?
Northwest style plank-smoked salmon?
Florida style hot-smoked Mullet?
(East) North Carolina slow charcoal-smoked loin/belly of pulled pork with a sugar/cumin/pepper paprika rub and a vinegar/pepper "Mop Sauce"?
(West) North Carolina slow wood-smoked hog shoulder with a sugar/cumin/pepper paprika rub and a Lexington style "Dip Sauce" of vinegar/pepper/ketchup?
South Carolina style hard-wood smoked hog with a yellow mustard BBQ sauce?
West Kentucky slow wood-smoked mutton, with a garlic/rosemary rub and (vinegar/Worcestershire based) "Kentucky Black Sauce"?
Tennessee Dry pork ribs with a sugar/paprika/chili & garlic powder rub?
Tennessee Wet pork ribs with "Bourbon Whisky BBQ Sauce" (ketchup, molasses, lemon juice & Jack Daniels)?
Texas 18-hour slow smoked Beef Brisket, with a black pepper dry rub and "Texas Mop Sauce" of vinegar, chilli, cumin, onion, and a touch of ketchup?
Kansas City Sweet sauce ribs (the "classic American sauce"!!), with a rich tomato, molasses & vinegar glaze?
Alabama lightly dry-wood smoked BBQ chicken with Alabama white sauce (mayo/vinegar based)?
Grilled sea food with Louisiana Hot Sauce?
Char Siu chinese pork or duck glazed with red soy bean, hoi-sin, honey, five spice and rice wine?
Grilled burgers? Steak? Hamburgers?
Spiral-cut hot dogs? Shish-Kebabs?
Shashlicks (marinated in Dad's recipe)?
S/E Asian Satay?
Tandoori Chicken? Naan?
Bread, cookies?
Pizza?
