The first edition: how this little barbecue group began, why you should try the new thing, and two tips for better leftovers.
Welcome to the first edition of Ship’s Notes from the Pit.
If you’re reading this, you’re part of the first chapter of Ship’s Backyard BBQ.
Before there was a website… before hats… before online ordering…
There were friends willing to trust me with dinner.
I don’t take that lightly.
Thanks for being part of the journey.
One request…
Don’t let someone else’s barbecue decide what you like.
If your last brisket was dry… mine won’t be.
If your last turkey was bland… mine won’t be.
If your last sausage was just “okay”… mine definitely won’t be.
One of my favorite things is watching someone discover they actually do love brisket, turkey, sausage, or smoked chicken—they just hadn’t found the right pitmaster yet.
You might just discover your new favorite.
Every new item has already survived testing by the very opinionated Ship’s Backyard BBQ Focus Group.
If it’s on the menu… it’s ready.
Around Texas it’s joked that BBQ sauce is a Class A misdemeanor.
Good barbecue shouldn’t need to hide behind sauce.
That said… we’re not actually in Texas. So clemency can be granted.
My mustard-Worcestershire glaze on pork ribs—and the occasional sample of Ship’s mustard BBQ sauce—has earned approval from the focus group.
I’ll let you be the judge.
Finding quality meat at a reasonable price continues to be one of the biggest challenges.
Earlier this summer I hauled quite a bit of meat back from Texas where pricing was more favorable. That supply is almost gone, and costs continue to rise.
For now I’m still cooking for friends at essentially my cost, adding just enough to cover wood, seasoning, containers, fuel and supplies.
I’m probably not getting rich… but I am having a lot of fun.
Barbecue begins losing moisture the moment it’s sliced.
Slice only what you’re eating. Leave the rest whole.
You’ll taste the difference.
Every order comes vacuum sealed. That isn’t just for convenience. It’s the best way I know to protect twelve hours of work.
Frozen brisket? Reheat at 140–150°F for a few hours.
Thawed brisket? About half the time.
Done right, it’ll taste remarkably close to the day it came off the pit.
And whatever you do… you absolutely have to try the smoked chicken salad. Trust me.
Sunday, July 12
On the pit: Beef Brisket • House-Made Sausage • Pork Spare Ribs • Smoked Chicken • …and maybe a surprise or two.
Reserve yours by Thursday at 6:00 PM.
Every cook teaches me something.
Every comment makes me better.
So keep the feedback coming. Good… Bad… Or somewhere in between.
I’m grateful you’re letting me share this hobby with your family.
— Ship