Two Men, Two Pits and a Blog


Patrons of the Pit

We are men. We eat meat. And we won’t apologize for it. There is a simple, but long-standing poetry when we put meat to flame, and declare that is good. The world and it’s problems seem to dissipate for a bit, with the ever-curling , thin-blue smoke from our grills, and for a while at least, and maybe even longer than that, we are precisely where we wish to be, doing exactly that which is well with our souls. Two pits, two men, miles apart, united in one blog. We are here to bring you stories of the grill, slobber-tugging recipes, tips, tricks, and if all goes well, to illuminate and infect you with the simple joy of BBQ. We are men. We eat meat. And we are the Patrons of the Pit.

-James & John


314 responses

  1. Thanks for the visit & the like! Your blog is awesome!

    August 27, 2015 at 5:55 am

  2. Every place I have ever lived (and having worked for the federal government for many years, that amounts to quite a few places) there has always been a place nearby or a particular season when I have said, “This might be the very best place in the world to live.” Minnesota has many such places (in season) and the north woods certainly vies for being one of the very best.

    Thanks for the visit and the pleasant memories your account brought to mind. I agree that camp cooking is great fun. We used to have a saying at camp that, “Hunger is the best seasoning!”

    Have a great day.

    October 6, 2015 at 12:25 pm

    • Thanks, John. That was a nicely articulated comment you did there! You certainly must have hung your shingle in a great many locales over the years. Sounds like you have, anyways. And yup, northern Minnesota, northern Wisconsin, and the upper peninsula of Michigan – that whole belt of goodness there is plain awesome. My favorite being the canoe country I wrote of here. I love it up there. Ecuador may have the edge tho, in January. I’ll admit that!

      October 6, 2015 at 1:35 pm

  3. Thank you for visiting our research blog, I hope you find it usefull and interesting. We are also going to look at your blog more deeply, it seems really interesting! 🙂

    October 20, 2015 at 6:03 am

  4. Thank You for the like and the visit. I am very new to this and after reading one of yours I realise I have a long way to go I will be back to read more, Great Blog

    January 21, 2016 at 4:41 pm

    • Thank you, allanpotts! Appreciate that! Yup, blogging is a labor of love. You just do it, and post by post, you slowly improve. You’ve got some good things going over there. Love the photos I’ve seen so far. That’s an area I’m trying to improve on myself – photography. Blogs are great for that.

      Take care, and I look forward to seeing you around!


      January 21, 2016 at 4:56 pm

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  6. Friday night into Saturday I smoked two briskets: one for the party Saturday, the other to parse into foil packets which can be reheated whenever I get that smoked beef jones. Yum, yum, yum. Hope all’s well around your smoker.

    Steve Culton

    June 19, 2016 at 11:23 am

    • Brilliant! A weekend well spent! I myself am looking to plunk a brisket on the pit here pretty soon too. One of the finer smokes you can do. Not to mention satisfying when you get it right.

      Good of you to check in with a pit update. Thanks Steve!

      June 19, 2016 at 11:47 am

      • This afternoon, a little grill ‘n’ smoke expedition with some hot Italian sausage. Make a heat zone on the Weber and grill the sausage (mopped with Dijon mustard and oregano). The fat boils over onto the coals. Move the sausages into the indirect heat zone and let ’em smoke a few minutes. Slice and serve on platter. There are never any leftovers. If you’re a wine type, pair with a Zinfandel, Petite Syrah, or Italian Syrah. Power meets power, and all is right with the world.

        Steve Culton

        June 19, 2016 at 3:25 pm

      • Glory! That sounds amazing, man. Steve are very well this weekend sounds like! I will have to give that Dijon and oregano mop a go sometime. Congrats on your smoke tinted weekend. You done good, sir. Very good.

        June 19, 2016 at 8:44 pm

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  8. I love Eastern NC pork B B Q. Vinegar, red pepper, texas pete! Whole hog chopped up!!

    October 20, 2016 at 8:22 am

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  10. Hi James & John,

    My name is Anuj Agarwal. I’m Founder of Feedspot.

    I would like to personally congratulate you as your Patrons of the Pit | Two Men, Two Pits and a Blog has been selected by our panelist as one of the Top 100 Barbecue Blogs on the web.

    I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 100 Barbecue Blogs on the internet and I’m honored to have you as part of this!

    Also, you have the honor of displaying the badge on your blog.


    April 27, 2017 at 2:12 am

  11. Pingback: Miners Mix Wholly Chipotle Seasoning & Rub | My Kitchen In The Middle Of The Desert

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