Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

my ecoque gen 2 finally arrived!!! dang thing is a lot bigger than i imagined, and nearing 500 pounds all told- i'm excited, but i'm kinda disappointed it was made in China.  that was never disclosed prior to purchase.  can't wait to break that thing in and use it!!! Also pulled the trigger on a two tap kegerator w/c02 bottle and a 28" cast iron propane griddle... i'm almost at the point i can start building out the bar and cooking pit. i also have to pick out a tv (55~60" class) and bar back fridge- one with a glass door..... i should have a decent set-up when it's all done. 

i'm going to have to pick a bunch of y'all's brains about how to cook right... i know only enough to get me started, which is to say i know how to build a fire. (turn knob push button)
    

thanks for that!!!

i've also been watching a lot of BBQ Pit Boys too... a guy that works for me is a somewhat accomplished smoker, and he turned me onto them. 

What's great about Alton Brown is his ability to make any food accessible to anybody, meaning he removes all the drama and stereotypes regarding a certain dish.    Yes, he gets carried away explaining why certain things happen too food (it is entertainment) but he really does keep it simple.  Though his prime rib is unecessarily over the top.  Terra cotta planter, yeah I get what he's doing, but you don't need to do all that for a great prime rib, despite the great lesson.

What's great about Alton Brown is his ability to make any food accessible to anybody, meaning he removes all the drama and stereotypes regarding a certain dish.    Yes, he gets carried away explaining why certain things happen too food (it is entertainment) but he really does keep it simple.  Though his prime rib is unecessarily over the top.  Terra cotta planter, yeah I get what he's doing, but you don't need to do all that for a great prime rib, despite the great lesson.

Yeah, the planter was over the top and not needed, obviously. I like the way he applies science to cooking though. After all... well, yeah. You know.

Serious Eats. Always a great resource.

Ya that guy with the Food Lab.Like Brown he dives into the science of cooking

my ecoque gen 2 finally arrived!!! dang thing is a lot bigger than i imagined, and nearing 500 pounds all told- i'm excited, but i'm kinda disappointed it was made in China.  that was never disclosed prior to purchase.  can't wait to break that thing in and use it!!! Also pulled the trigger on a two tap kegerator w/c02 bottle and a 28" cast iron propane griddle... i'm almost at the point i can start building out the bar and cooking pit. i also have to pick out a tv (55~60" class) and bar back fridge- one with a glass door..... i should have a decent set-up when it's all done.

i'm going to have to pick a bunch of y'all's brains about how to cook right... i know only enough to get me started, which is to say i know how to build a fire. (turn knob push button)
   

after I retire, move south to Texas and Utee runs me out of his neighborhood, perhaps I'll buy a hammock and live in your back yard

Is Brunswick stew a known thing - utee and others?  A tomato-based vegetable soup, but with like pulverized chicken throughout, maybe another meat in there, too.

I like it/don't love it, but grew up with it as described above.  Then I went to a "good" BB! place in Augusta, GA and there's was...different.  It was like a gooey mash - as if someone had put that ^^stew^^ in a food processor, and it was over white rice.  Didn't care for it AT ALL.

I've heard of it OAM, and maybe even associated it with Southern style BBQ?  Might have been because of you or some of the other SEC type posters, though.  
I don't recall ever seeing it around here in Texico, though.  Your first description sounds more like what I thought it was, but again, it might be just because I recall you talking about it in the past.