That headline pretty much sums up Kenny Bishop, in town this weekend with the Parrothead Porkers of Hogaritaville. A former drummer for ’80s rocker Gary Numan, Bishop moved to Spain and ended up in the barbecue business.

“I just happened to be in Spain and some guy said ‘So do you want to open a barbecue restaurant?’” he said.

 He did, but he was grilling, not smoking. A trip to the American west converted him.

“I saw those smokers and fell in love with the taste.”

So at Cowboy Cocina in Mojacar, Spain, Bishop grills steaks and burgers, but he smokes chicken, ribs and shoulders. It’s a lighter smoke than we’re accustomed to. “The European palate is very different from the American palate,” he said.

The ribs are dry, though–homage to Memphis–and he serves different sauces on the side. The Memphis sauce is a “sweeter, more tomato-ey” style he said, echoing an early comment from Got Pig? team member Hal Rhodes, who said that when he cooks in Memphis, he makes his sauce sweeter.

Here’s something sweet about the Parrotheads. They’ve got a signature drink called the Yucca. It’s pretty much a lemon drop–vodka, lemon juice and sugar–but there’s a method to the mixology. All the ingredients go into a glass gallon-size tea jug,  ice is added, the jug is wrapped in a towel and it’s passed around for exactly 17 minutes. Everyone shakes it to chill  it, then it’s served from a tube right into waiting mouths. After hearing about it this morning from my daughter, I’ll be there tonight to watch the ritual. And to listen to a lot of Jimmy Buffett music. Team member John Lawrence: “After a day or two of it, you don’t want to hear Jimmy Buffett for about a year.” –Jennifer Biggs

Perfect timing, I’d say…