In addition to being the unofficial kick-off to the beginning of summer, next weekend’s Memorial Day holiday marks the beginning of another very important time of year – Barbecue Season.
For many, myself included, Memorial Day acts as the opening bell for months of early Saturdays filled with slow roasting meat and hickory smoke, and smokers and Big Green Eggs across the city will get their official dust-off of 2013. Of course, at my house, The Egg is a year-round fixture, but this is the beginning of the high-season.
Me? I’m trying to justify to my wife that I need a special “big smoker” since she won’t let me build a permanent in-ground brick pit in the back yard. Because sometimes, especially if we are entertaining a large enough group, even a BGE won’t cut it. I mean, how else am I supposed to smoke another whole hog next weekend if she thinks the cinder-block pit I used last time was too much of an eye-sore? On a regular ole’ smoker?
Please…. I think I need one that I can