Hello I’m Rodney Young, owner of Rodbones BBQ in Los Angeles.
I’ve been clean and sober 20 years. I was on a road to recovery after being an Alcoholic and addict when I picked up BBQ’ing as a hobby in 1999. I’ve always had the passion to BBQ. My parents had BBQ stands when I was a kid.
For the past 10 years, I’ve been serving our community BBQ from small family events to large church events. Though I have several different smokers, my main source of BBQ’ing comes from a Moss custom grill. I’ve had them about 2 years now and they haven’t missed a beat.
Here’s a few quick tips:
- Turkey: I like to brine my Turkey 24 hours in citrus. Then smoke the turkey breast side down.
- Ribs: Always remove the membrane an smoke bone side up. Also brisket fat side up as well.
