Welcome to the board, BchrisL!
Dixie Bones has a nice website, too, and the menu looks great. But what are "Muddy Spuds"?
Here is my deck out back. A large Big Green Egg (SEEN HERE COOKING A COUPLE OF BUTTS), a Char Grill gasser which does most of the cooking from day to day, and a small Weber ( mostly for steaks and catching ashes from the BGE. )
Sorry I know is is my first post. I have been lurking for quite a while though. I hang out sometimes on the BBQ CENTRAL
I like to cook NC style BBQ. As a transplant from the Richmond VA area to Northern Virginia, we found there wasn't any good barbecue back in the early '80s when we move up here, so I started to try to learn to cook it myself.
I failed many times to achieve the results I had been accustomed to back home, but I kept trying. I collected many books on Q through the years, but it is Steve's book that has all the tears and smudges and the pencil marks from constant use. My big breakthrough came when the folks at the Manassas Presbyterian Church ask me to help out with their annual pig roast. I helped the late pit master John Booher who took the time to teach me the process of slow cooking. Between John's encouragement and Steve's book I have pretty much settled on my Q and it's sauce which is closely based on the vinegar sauce in BBQ Bible and a Lexington NC clone, but with some minor tweaks here and there.
It was Steve's book that finally gave me a little theory behind the use of spices that was the Rosetta Stone for making a good individual sauce from scratch.
Muddy Spuds are baked potatoes that have been chopped with ranch dressing, chopped onions and grated cheddar cheese added and then they are baked again. It is the favorite side of the locals who frequent Dixie Bones often.