What Does 35 Years of Backyard BBQ Look Like?
For me, it looks like trial and error, slow-smoked wisdom, and a lifetime of memories. My journey began at my dad’s grill and continues today as a pitmaster still in progress, learning and sharing every brisket along the way.
When BBQ Wasn’t on YouTube
There was a time not too long ago when learning to grill a steak did not come from a 10-minute YouTube video or a viral Instagram reel. If you wanted to know how to BBQ, you had to know somebody. A father, uncle, neighbor, someone who had earned their stripes standing over the smoke for years. You watched, you listened, and if you were lucky, they taught.
I was one of the lucky ones.
My childhood was a constant rotation of cookouts, family get-togethers, and backyard feasts. Either we were hosting a grilling party or we were headed to one. It felt like every weekend was devoted to cooking over charcoal and gathering with people who loved doing the same.
My Father, the Pitmaster of Our Patio
I can still see my dad, methodically preparing his grill like it was a sacred ritual. He would not even consider loading charcoal until he had given that kettle a proper cleaning. Only then would he arrange the coals in a perfect teepee around his Char-Broil Electric Charcoal Starter, plugged into a long extension cord that ran around the corner of the patio and into the wall socket.
No lighter fluid. No shortcuts. Just fire, patience, and practice.
The menu changed depending on the day: steaks, ribs, hamburgers, chicken, even hot dogs. But the outcome never changed. Everything was juicy, flavorful, and perfectly cooked. I know I am biased, but my dad could flat-out grill.
And yet, not every cookout delivered that same magic. I quickly learned whose BBQ was worth getting seconds for and whose chicken was destined to taste like a charcoal briquette. I remember quietly chewing through a dry, blackened drumstick at a friend’s house one afternoon. That is when my dad pulled me aside and shared a piece of BBQ etiquette I never forgot:
“You don’t take over another man’s grill. You don’t tell him what he’s doing wrong. That’s his fire. Unless he asks, you let him cook.”
The First Time I Tasted Smoked Brisket
As the years rolled by, eating out became more of a possibility for our family. We were not regular restaurant-goers, so when we did go out, it was an event. I will never forget the first time we stepped out of the car at a local BBQ joint. It is long gone now, but it is burned into my memory. That smell of oak smoke and rendered fat hit me like a freight train.
That day, I had my first slice of smoked brisket.
It was smoky, tender, perfectly seasoned, and absolutely unforgettable. I knew right then and there: I needed to learn how to make brisket like that at home. But where to start?
There was no playbook. No pitmaster hotline. No “Brisket for Dummies.”
Searching for Secrets in Books and Forums
I spent the next 20 years chasing brisket.
I scoured every BBQ discussion forum I could find. I flipped through cookbooks that teased brisket recipes but stopped short of the full method. Forums gave you tips, but nothing complete. It was always “My uncle told me…” or “I can’t give you the whole recipe.”
Then came the revolution.
The BBQ Bibles That Changed Everything
Roughly 10 to 15 years ago, the BBQ world exploded with information, and I devoured every bit of it. Four books became my guiding lights:
- Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin
- Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn
- Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Andy Husbands and Chris Hart
- Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking by Adam Perry Lang
I read them cover to cover until the pages were dog-eared, grease-stained, and permanently stationed next to my smoker. These books did not just teach me how to smoke meat. They taught me why things worked. They gave me confidence to tweak, adjust, and master.
I even recorded Aaron Franklin’s PBS special like it was the Super Bowl, pausing, rewinding, and studying his every move. I did not want to miss a single clue.
YouTube, Chuds BBQ, and the Modern Pitmaster Era
Then came YouTube, and everything changed again.
There are countless BBQ creators today, but one stands out for me: Chuds BBQ, hosted by Bradley Robinson. This guy gets it. He does not hold back. He shares everything you need to know, from trimming to seasoning to smoking to slicing.
Bradley’s videos demystified brisket in a way I had not seen before. No secrets. No fluff. Just real technique, presented clearly. Thanks to him (and others like him), backyard pitmasters around the world are making killer BBQ in their own smokers, without ever setting foot in a professional kitchen.
And I love that.
From Smoke Rings to Life Lessons
Today, after 35 years of trial and error, burnt ends (the bad kind), and brisket victories, I can confidently say I have learned a thing or two. Not just about smoking meat, but about patience, craftsmanship, and respect.
Respect for the process.
Respect for the meat.
Respect for the guy at the next cookout, doing it his way.
This journey has taken me from a kid watching his dad fuss over a charcoal chimney to a grown man smoking briskets that make neighbors lean over the fence and ask, “What time should I come by?” I feel I have finally earned my Pitmaster in Progress shirt.
Final Thoughts
There has never been a better time to learn BBQ, but there is also something beautiful about how it used to be. When knowledge was handed down, not streamed. When the smell of oak was the only timer you needed. When you could not Google your way to greatness, you had to earn it.
And that is what ExploringBBQ.com is all about.
If you have been on a similar journey, or if you are just starting yours, welcome. There is always more to learn, more to share, and more meat to smoke.
Let’s fire it up.
