Aaron Franklin said, "Barbecue is punk rock." And I really wish I would have said it first.

I'm very much attracted to both barbecue and punk rock. Their similarities may not be easy to see from the outside, but they both feel the same when you're immersed in them.

Although there is a general outline, barbecue breaks traditional rules of cooking. It's minimalist, but with a powerful outcome. Fire and meat. The rest is up for interpretation.

One of my Earl Todd Barbecue t-shirts exudes punk rock. "Eat Barbecue, Punch Nazis". Now, make zero mistake that punks hate Nazis. "Nazi Punks Fuck Off" might ring a bell to you. No? Take a dive into the Dead Kennedys, then. Doesn't have to be a deep dive, but absolutely give them a go.

Punk Rock is freedom. You might not associate the two, but punk means freedom more than any other genre invented. There is no one telling you how you should sound, there are no boundaries, and if you try to put it in a box, it will quickly tell you to fuck yourself.

It's doing a lot with a little. Making something that might look beastly and prehistoric and ragged on the outside, but brutally honest and beautiful on the inside. Raw and furious. Not wrapped up with a bow. Ripped jeans, leather jackets, safety pins. Split logs, smoke ring, paper plates.

When friends are in trouble, in danger, by "higher powers" in government, Punk Rock doesn't turn the other way. And it sure as fuck doesn't condone these types of actions. Some people who may think they're punks might promote violence and oppression, but they're confused. They need to download more Jason Aldean and leave the punk albums alone. When a fellow punk rocker gets knocked down in the pit, we immediately stop and lend a hand to help them up.. When a fellow civilian gets knocked down by a tyrannical government, we use our voices, our words, our songs, and sometimes our fists to fight the oppression.

Barbecue isn't for everybody. I should say, MY barbecue isn't for everybody. Sure, it tastes good, but if you support government overreach and planned chaos against innocent citizens, along with our tainted and evil president, then you don't get any Earl Todd Barbecue.

​,

Man, I don't do much meat smoking during the cold months these days. I'm getting soft, I guess. But I've been hungry for barbecue--ribs in particular--and so I'm going to smoke some.

Chiefs suck this season, so no E-Man Sammiches (proudly stolen from Oklahoma Joe's famous Z-Man, straight outta KC). Jip. But I've had a hankerin' for ribs, so that's what I'm cooking. Just ribs. Drive-by style.

I'm going to wheel out the big girl into the driveway the morning of Feb. 8 (that's Super Bowl Sunday, dummy) and load her up with 14 racks of StL Style Ribs. Then I'm going to smoke them with a pecan and applewood fire, glaze them up with a pretty kick-ass butter/honey/spicy thing I do, wrap them in foil to incubate, 'cause that's how I like to do it, and then have them ready for you to pick up between 2:30 and 3:30 in the pm in front of my driveway. The finished product should yield a light barky texture coupled with a sweet and spicy stickiness, all wrapped around a succulent, juicy pork rib. You'll experience an inviting blend of delicious smokes, a mind-boggling combination of sugar and spice and savory, and a bite that is the perfect balance between fall-off-the-bone and bite-and-pull. Balance is key, friends. Texture, smoke, spice, sweet. I'm now out of adjectives.

So if you want any, let me know....'cause I've only got space for 14 racks. If you say "pretty please", I can fit an additional four racks on my small smoker, but it's probably going to be cold and I don't know if I want to.

Back to pick up...if you place an order, come by my driveway (ask for address) during said pick up time, text me, and I'll walk the meat out to your car. Or I'll have Hank do it. $35/slab (as a donation, of course). Hank accepts tips. Sauce on the side.

Easy peazy, George & Weezy.

Oh, and don't forget to add on a t-shirt for $20. I've got limited sizes of The OG, The Elvis, and The Punch Nazis (all designs can be found under "stuff" on this here website).

Holler if you want some. And thanks.

Go Broncos and Seahawks. Suck it, Rams and Pats.

​-earl
​

"Working on perfecting a fine craft outdoors, while listening to music."

If there were ever a phrase to describe my pastime choices, this would be it. 

Throughout the years, this has applied to several activities...some "perfected" much more so than others. 

Skateboarding has been on my mind lately. I miss it. 

An enormous impact on a handful of my formidable years, skateboarding still holds a very special place in my mind and heart. It started well before me and my crew could drive.  Just us, our boards, and wherever urethane wheels took us. Punk rock was the top listening choice, with the Ramones leading the way. Sex Pistols, Black Flag, Bad Brains, Minor Threat, Descendents, and a plethora of others highlighted our mix tapes. 

Just the absolute freedom to do whatever the fuck we wanted to do...to feed off of each other's creativity and skill..to fail and fall and get back on deck. The camaraderie and growing up through those weird years helped solidify not only the identity of who we were, it helped shape who we are today. 

The tricks were secondary. We really weren't all that good, but give us a drainage ditch under the highway, a rickety launch ramp we built with stolen lumber, or a small flight of stairs at the Jehovah's Witness Church or in the Sears parking garage, and we would disappear from home for hours.  The crew and I are still close friends.  We are still "Team Dikhed".  And we are still fucking rad. 

Rock climbing was a sporadic, but major source of freedom after skateboarding started dying down. 

What started as an awkward transitional period when the crew and I were 15ish, eventually turned into carabiners, ropes, and gri-gri's. Around the same time that we started skating, we also still went into the woods and explored.  And by explored, I mean swinging on vines across creeks, sliding down steep, rocky embankments just to do it, and caking our arms and faces in mud to provide camouflage from absolutely nobody. We grew up in the woods, and we grew up with Rambo, Commando, Predator, and various ninjas. So our jaunts into the woods morphed into a much more technical and challenging pastime. that carried into my thirties. 

We started out with repelling. We would back our dumb asses off of any cliff with no regard for our well-being, uber-confident in our equipment and knots, just bounding and kicking off until we hit flat ground. Repelling quickly turned into top-roping and bouldering. That's about as techy as we got, but it was more than enough to keep us happy. 

Once again, I was never that good.  But trying to figure out a bouldering problem with a couple friends while listening to reggae was my idea of a super solid afternoon. 

I have always fished. It's my numeral uno favorito.  And this one, I'm pretty good at. Can't say that about too many things.

I started out at 3yrs old, conventional fishing.  Meaning not fly fishing, basically. But a few years after falling in love with getting them on a spinning rod, I started fly fishing and became pretty good. I still do both methods, and am hopefully better than average at both of them, but fly fishing is my go-to. 

Again, as with all of my pursuits, there is a problem to figure out. Where the fish are...what the fish are eating...how to get them to eat what I'm casting.  It's a challenge that takes years of practice to become decent at. It builds patience, thankfully. It is an absolute art, with rod building, fly tying, casting technique, mending, and presentation. I've taught all aspects of fly fishing for years, as well as guided on a variety of famous waters.  I'm lucky. 

Granted, I do not listen to music while fishing. I like the silence. But before and after fishing there are so many tunes listened to. It used to be classic jazz on the way to the lake. Gypsy jazz while sipping pre-river coffee. and post-river scotch. Campfire music ensues, meaning that there are typically some good classic country or non-bro versions of the genre, ala Sturgill, Turnpike, Childers, or Crockett. Depending on your company and proximity of your neighbors, Sabbath and AC/DC have been known to make campfire appearances on playlists. Be warned. 

Barbecuing is a very physical activity.  Don't let anyone tell you differently. Well, I suppose if you are a weekend warrior that dials up the pellet smoker and gets hammered on Miller Lite while the brisket is cooking, then no. But to cook for a couple hundred hungry folks can take its toll on you. But I'm not judging. 

If barbecuing traditionally and rustically, it would mean to start with acquiring a good amount of wood for your fires. That would entail either loading and unloading a literal truckload of split wood (which, if already split, is a very nice bonus), or cutting down a tree. I do both. The former makes far more sense logistically and adds ease appeal, but is expensive.  The latter is more gratifying, more affordable, but a ton more work. So we'll call it a draw.

Once you have said split wood, you can now prepare your fire. Prepping the meat with trimming and a marinade and/or rub of your making is essential, as is fire maintenance. If using multiple smokers, you will get your steps in for the day. Spritzing, basting, maintaining, splitting, glazing...so many "ings".  

As important as the final product is, the process is even more so, and the correct music played is essential in that process. It provides a mood and an attitude. It makes sure that you don't get overwhelmed, that you are taking the necessary beverage breaks, and reminds you that you are doing the Lord's work. It's a ridiculously gratifying thing...the whole thing. I've said it many times, I like to eat BBQ., and the payoff is very important to me, especially when feeding others. But the process is what is king. Immersing myself into a self-proclaimed primitive and earthy lifestyle of minimalism and basics. Taking a moment to nod to myself in approval, proud that I chose to take the time., and satisfied with my process. The music reminds me of all of this. And the mix tape is extravagant. Even after the cook, when the festivities begin for everyone else, the music continues. 

I'm happy that my hobbies revolve around art and outside.  Problem solving, creativity, stoicness. Although I never became all that good at skating and climbing, the camaraderie was second to none. Fly fishing and barbecuing, I'm better at, but I'll never perfect them. It's impossible. 

But I'll keep on "Working to perfect a fine craft outdoors, while listening to music." Not a bad way to live. 

First off, autocorrect, it's PIGnic. Stop correcting me.

Saturday, August 23 at 4pm is our first Driveway Shindig of the new school year!  I say it this way because I am a teacher, I'm exhausted, and I'm looking forward to drinking a beer and eating BBQ this weekend. 

Looks like we'll probably have a pretty full driveway, but don't let that dissuade you.  Either muscle in and find a spot to plop your lawn chair down.....or feel free to opt for a drive-by.  Meaning let me know what you want, I'll have it ready for you, you swing by and I'll throw it in your car. Quick & easy, George & Weezy. 

The menu and suggested donations are as follows:

StL Style Ribs: $30ish/slab
Pork Belly Burnt Ends: Up to you, depending on how much you want. $10ish?
Meatkebab: It's a sauce-glazed chicken thigh and a hunk o' sausage on a stick, appetizer-style. So $5-$10ish?
Camping Taters: Fried taters & onions. $5ish or so a helping. 

I really don't care what you donate, but folks always ask. So there it is, vague as ever. 

If you want your own slab of ribs, as opposed to grazing, let me know and I'll allocate one for you. Same goes for Drive-By Meats & Eats. Just let me know your order and I'll have it ready and waiting in the warmer. 

Another note of interest...ETB is gluten free (mostly)!  My daughter, Ruby, has just recently become gluten intolerant, which is a thing, so I've tweaked my BBQ sauce slightly to accommodate. That's the only thing that was affected by gluten (other than buns) due to the soy sauce and Worcestershire. Everything else, marinades, rubs, etc are GF.  If I have something on the menu that is NOT GF, like buns/slider rolls or chili, I'll let everyone know.. 

Ok, I'm done here. Hope to see a few of you on Saturday. Take er easy. 

​-earl

If there was an opposite of fast food, it might be barbecue. 

Yet another reason it's difficult to serve to the masses. At least done right. Yeah, you can cook ahead of time and keep it warm until you serve it, which is pretty much the only way it can be done. But there isn't any cook-to-order necessarily, aside from toasting the bun and then constructing a big ol' sammich. 

The beauty within barbecuing is slowing down. It's not a short-order atmosphere, no wait staff hanging tickets or shouting table orders, none of that.  It's a different ballgame. 

Barbecue needs patience.  You HAVE to slow down--you can't rush this shit. There has to be slow, steady precision involved in each piece of meat, because each piece of meat is different. The fire has to be perfect.  The temperature must be maintained without any precipitous fluctuations in either direction on your temp gauge. Smoke must be a certain smoke, created by combustion. Clean. Convection. 

It's a really satisfying and gratifying process, but it takes a really long time. Over the years, folks have built machines that smoke the meat for you.  Amazing inventions that I honestly do not have much experience with at all. Gigantic indoor smokers that BBQ restaurants use made by Southern Pride or Ole Hickory are the norm, and make it tons easier to maintain and deliver a consistent product daily. Maybe one day, if I decide to cook for the rando masses, I'll go that route.  It's a hell of an investment, but one that I'd guess would pay off quickly. 

Pellet smokers have evolved from these beasts, and serve a swell purpose on the patios of suburbia, where setting it and forgetting it make you the pitmaster you've always wanted to deem yourself. Good job, padre. 

I can't bring myself to plugging in a smoker in order to cook. I would miss the satisfaction of creating damn good food inside of a rustic hunk of metal with a fire that I built burning inside of it with wood from a tree that cut down.  It's primal.  And it's a large part of the reason I enjoy BBQ so much. The process is exhausting, but so worth it. 

Regardless of your set up, time doesn't change. You simply cannot speed up a brisket cook by cranking the fire to 400 and expect a solid finished product. I've tried quick cooks, and although there are some tricks involving moisture--both inside and outside the meat, various wrapping, and resting methods, it just doesn't hold up to a slow cook. 

The finished product is the money shot.  It's why we cook barbecue.  But don't disregard the process. Prepping meat, building fires, having a cup of coffee, maintaining fire temps, creating clean smoke, seasoning, spritzing, splitting wood..........all done slowly. 

Just slow down.  Enjoy the process.  Enjoy the work. Your food will turn out better and you will receive rad accolades from all that eat your slow-smoked hunks. 

​-earl

I've been thinking about what I want ETB to be. 

In the simplest sense, it's an entity that provides food.  But I'd like for it to be more than just a restaurant or a food truck or some guy that caters.  I absolutely hate the term "brand", but I'd be lying if I said that I didn't want ETB to be more than just food--but an entity with a purpose.  I want this business (loose term) to not be a business.  I want to have fun, I want to unite, and I want to make people happy.  Be that with food, music, fundraising, booze, or the merriment that grows from doing all of these things in an outdoor setting and appreciating not only what you're ingesting, but what you're feeling and why you're doing it.

The food aspect is fairly cut & dry and ever-evolving.  I essentially strive to make the best "whatever" I've ever had.  If I end up tasting something better than mine, I tip my cap and then try to make mine better.  Constantly being inspired by perfection and creativity, without losing the fun.

Fun.  Another aspect that is totally open-ended and free to be tinkered with constantly.  Could mean music.  Could mean beer.  Could mean yard games.  Can't be forced.  I would like whatever I'm doing to be loose, free, and fun.  Another reason I don't want it to be a "business".

I've been thinking deeply about the term "unite".  To lean on a quote from Bourdain, "Barbecue might not be the road to world peace, but it's a start."  I don't want to be a boring restaurant.  I don't want to be a boring food truck setting up at breweries.  I want something bigger, and I honestly think that barbecue can be bigger.  It brings people together regardless of politics or gender or opinions.  I've seen people rally at pop-up events to support a cause, donate what they think is a reasonable amount of money to that cause while receiving a delicious plate of BBQ,, and uniting with friends and peers to cheer on that cause.  Be it donating to Frontline and hospital workers, a sick friend, a colleague in need, feeding a bunch of overworked teachers, or just the sheer enjoyment of congregating with others outside and having fun.

Barbecue is fun and it unites us.  And I reluctantly suppose I need to "brand" that.  Because folks want and need to know what you're about if they're going to ride the ride.  

"Earl Todd Barbecue: The Reluctant Brand that is Fun and Unites."  Looks like a work in progress...
​
-earl

Been a while, huh?

Well, we got ourselves a new year and it's time to cook more.  I'm excited. 

We're going to have plenty of neighborhood driveway barbecues this year--in my driveway, and in plenty of other driveways in other neighborhoods, as well.  That'll be fun.  If you're interested in hosting a driveway BBQ,, holler.  We'll see what we can work out.

We're expanding into delivery and pick-up options as well.  If you're hungry and we don't have a driveway pop-up scheduled, just give us a holler and we'll whoop up some barbecue and/or sides for you and you can pick it up.  If you're somewhat close, we can even drop it off at your place. Foil pans and plasticware make for an easy dump-in-the-trash clean up.  None of that fancy catering crap, 'cause BBQ's not supposed to be fancy.

We're still on a donation only basis, so check out the "Recommended Donations" on the Menu page.  We added those because nobody knew how much to donate, so now you have a guideline.  And they're not set in stone.  If you're feeling generous and want to donate more, sweet, thanks.  If you can't swing the recommended donation, do what you can and we'll still appreciate it.  It all comes out in the wash.

We've got a couple new menu items, too.  Vinny Wings, which are chicken drummies & flats, seasoned with ETB Magic Dust, grilled over direct fire, then smoked.  I don't have a fryer, so you get healthier wings by default.  But don't worry, they're still crispy and awesome. We can even toss them in some homemade Buffalo Sauce too, if you want. My very good friend Vinny clearly influenced these. We've also added the Thunder Pig Deluxe, which is a comical creation of excessiveness.  It's the Thunder Pig that we''ve all grown to love--a giant pulled pork sando with bacon, provolone, pickles & onions, and ETB Action Sauce--but with sliced sausage and coleslaw added.  You can't even see the damn bun.

And don't forget the ribs--StL Style and Baby Backs, both.  And of course, the Diablo and a Doc.  That's my ode to the cinematic masterpiece, "Smokey and the Bandit".  You get the most outlandishly delicious sammich I could come up with--pulled pork, sliced sausage, provolone, all smothered in smoked pork green chili.  And of course you get a can of Dr. Pepper with that.

So let's get together and eat some BBQ this year, have a beer or two.  Looking forward to it.

​-earl

What the hell is sanjuanandeggs?  Valid question.

It's the moniker of a buddy of mine.  That's his Instagram "handle" or whatever you call that.  He's a fly fisherman, like myself, albeit a much more popular one..  Better?  That's up for debate.

His name is Tanner Smith, and he's been a friend over the past several years.  We've worked together, drank beer together--sometimes in the morning...fished a little, and stayed in touch after our parting of ways in the fly fishing industry. 

Unfortunately, last month I discovered that sanjuanandeggs had been diagnosed with cancer.  Stage 4 gastric cancer.  Tanner's 35. I can't imagine.  We always gave San-Jay shit that he was going to get skin cancer from being out on the river without sunscreen all the time.  The universe had a darker joke.

The universe can eat shit.

We are calling In the troops.  All hands on deck.  Gastric cancer can go to hell because we are raising cash-money for this young man in any way we know possible.  The fly fishing community is coming together to do what we can--what we know, to help raise funds for Tanner's bills.  Guides, fly tyers, industry professionals, and angling companies big and small are coming to help. And since I still consider myself part of this community, good bad or indifferent, ETB is setting up shop at Rep Your Water on April 29th to raise some dough for our boy.  The what/where/who/when is below:  Hope you can make it.

What: Community Fundraiser for Tanner Smith aka sanjuanandeggs. Sweet deals on Rep Your Water gear and swell BBQ. . It's a BYOB shindig, so open beers and coolers are allowed and encouraged. 

Where: Rep Your Water, 2546 S. Main St. Unit B, Erie CO 80516.  RYW's showroom/offices are located in an old airplane hangar.  They will have their overhead doors open for rad shopping deals to benefit Tanner.  ETB will be in the parking lot smoking up tasty eats.  Parking should be clearly marked, NO ENTRY FEE or ticket of any sort.  Open to the public.

Who: Corrine and Garrison Doctor of Rep Your Water are hosting, Matt and Rick Todd and maybe Hank (all Earl Todd's) will be cooking.  All BBQ proceeds go to Tanner's gofundme.

When: Saturday, April 29th.  4pm to 7pm-ish

Menu: Thunder Pig Sammich (Pulled Pork, Crumbled Peppered Bacon, Provolone, Hot/Sweet Pickles, ETB Action Sauce, and Pickled Red Onions on a toasted Brioche Bun. $8), St. Louis Style Ribs ($3/bone, $33/rack), Neighborhood Beans ($6/bowl), and probably cole slaw.

This event isn't just for fly fisherpeople, it's for EVERYONE.  I image there will probably be a few fly rods laying though, in case anyone would like an impromptu lesson.

Hope to see you there.  Thanks, gang.

-Earl

It's another driveway BBQ coming up this weekend, Saturday, October 8.  And here's what we're celebrating: Fall.  The Cardinals in the playoffs (sorry, Rockies and Royals...). Football season.  Meat.  

What: Cooking some rib slabs, along with a couple monster sammiches: The Thunder Pig and Diablo & Doc.  Thunder Pig is a pulled pork sammich with peppered bacon crumbles, provolone, sweet-hot pickles, pickled red onions, and ETB Action Sauce on a grilled brioche bun.  The Diablo & Doc is another pulled pork beaut, but with sliced ETB Action Sausage (garlic, jalapenos, cheddar), provolone, smothered in homemade smoked pork green chili.  Comes with a Dr. Pepper.

When: This Saturday, October 8.  3pm-ish.  To-go boxes are on hand, or pull up a chair and have a beer.  Don't cost nothin.

Where: Driveway, man.

How much:  $30ish donation for a slab o ribs w/ sauce on the side.  $12ish for a sammich.  Green chili ala carte....hmmm, let's say $6ish.  Single ribs?  Sausage? I don't know...whatever you think is fair.  Beer is free.  Dr. Pepper comes with purchase of a Diablo & Doc..

I've got a few shirts for sale, too.  Rando sizes and colors, $12/ea.  Pick one up and be the damn envy of your neighborhood.

Hope to see you there.

​-Earl

Summer is when barbecues are supposed to happen, right?  Well, sorry about that.  My family travel schedule has been quite full lately.

Not to fret, though.  In five days, "Ruby's Ribfest" is happening.  Ruby is my daughter and she turns 8yrs old on July 19. And like a good daughter she's requested ribs and a party.  So two days before that, we're having a driveway shindig that should be a lot of fun.  Smoker space is already accounted for, but I'll have some extra goodies for those that haven't reached out.

Here's the deets:

When:  Sunday, July 17. Food ready between 4-5pm, but smoker will be going all day.  Feel free to hang out if I like you.

Where: Driveway.  

Eats: Ribs, duh.  There'll also be a giant cauldron of Neighborhood Beans, pulled pork, and I'll have the flat top out making random sammiches with buns and pickles & shit.

How much?  Doing donations, if you're so inclined.  "Crap man, how much do I donate?"  Well, the recommended donation would be $30/full slab of ribs and sauce on the side.  But you can donate $10 or $100, it's cool.  Sammiches?  Beans?  $5, $10, $20--whatever you feel is fair.  That's how I'm doing it.  Pork prices have skyrocketed, so anything is much appreciated.  Or I might consider trading for a delicious bottle of whisk(e)y, old rare comic books, a chainsaw, or other things that I think are cool.  All I can say is no...and then ask you to leave.

Extras:  I'll have a cooler of beer.  Have a brew, don't cost nuthin.  If I like you and you plan on hanging out, bring a chair and don't bother me too much.

Should be a fun day.  If you show up early, don't get me too drunk or I'll screw everything up.  Seriously.  I suck at drunk BBQing, oddly enough.  Questions?  Just reach out.  I'm easy.

See y'uns there.
​-earl