: About Me

Well, what can I say? I use the name Farmer Bob, because I am a farmer. A rather unexpected event in my life, but still a fact. Once I was a software developer. I quit that to write. The universe didn't seem to agree, and my wife and I inherited a farm. Actually, it's not just ours, other members of her family have a share. However, none of them wanted to move back here and run it. I, a non-voting member, got elected :) It's been a fabulous learning experience, and good exercise.

While I really don't like talking about myself, I'll try.

I just turned 50, which has it's good and bad points. Mostly bad ;) Body parts I never knew I had, are demanding attention, and I take enough pills every morning to constitute breakfast. On the other hand, I've had time to accumulate a large amount of trivial knowledge, and the brass tacks to be willing to share it.

I live just outside of Memphis, Tn., home of The King. That makes me about as Southern as one can be, and I treasure it. I am the house chef and a devoted fan of all things barbecue. I smoke too much (cigars) and I drink too much (Scotch), at least according to my doctor ;)

I will close by saying that I am astonished that anyone would care to read this, and tickled that anyone would enjoy reading what I write.

Thanks,
Farmer Bob

Food & Drink > Recipes (Other) Recipes: BBQ favorites

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Since I see no one has mentioned mop sauce, I'll fill in the gap. BBQ, meat cooked for a long time at low temperature, goes through three stages. First the meat has to be prepped. This includes washing and drying the food, since who knows where it's been. It might be necessary to trim off some parts that stick out or some of the fat. Often, the meat is then coated with a dry rub, consisting of any number of spices. I use straight paprika, but I've seen rubs with over fifteen ingredients. Second the meat has to cook, with the grill lid down, for an hour or more per pound, until almost done....

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