Observation #09172014-1:

From what I've learned about barbecuing--not to be confused with simply grilling--is that your meat should be the star. The smoky goodness should come through with a pleasant flavor, even without any sauce.

Observation #09172014-1a, the corollary to that, is that a really GREAT barbecue sauce can sometimes salvage a piece of meat that didn't turn out as great as it could have, or should have.

In The Beginning...

My friend Turley Richards pointed out to me that, after my 60th birthday yesterday, I'm embarking on the journey into my 7th decade. So I'm going to try to make some comments from time to time--maybe more than one a day, and maybe only one every few days--pertaining to some of the knowledge and [hopefully] wisdom I've gained over the previous 6 decades.