This is where it all starts: BBQ heaven or better yet: Heavenly BBQ.

Let me quickly introduce myself: my name is Thijs (say Tice) van Soest, I am Dutch by nationality, but a full blooded barbecue-er at heart. People always ask me: how did you get into this, because Holland does not strike me as a place where people BBQ a lot. This is true, but I can tell you that before I came to the US, for a fairly permanent stay so far, in 1999 I was already busy with grilling: barbecue in its most simple form: home-made burger, kebabs, sausages, and pieces of chicken. The idea of sticking a 12 pound beef brisket on grill and smoking it for 18 hours is foreign to my country. All that I picked up here. So most of my BBQ skill are recently acquired, from books, watching TV, and just trial and error, but I can say I have had a nose for dealing with spices, rubs, pastes, and marinades ever since I started cooking, which is a long time ago.

Below are links to pages where I treat different subjects: meat types, basic rubs etc. Click away!

Pork BBQ and Recipes