BBQ Thread-Been a while

[Rambo]

Thanks Jeff.

For those who couldn't make sense of my computer limitations, the link posted to the general website. If you'll search there for the "Brisket Tutorial" it has a lot of great pictures that you might find helpful. y'all come on and share your appetizer recipes on the Super Bowl thread.

 

[Juan]

— Twitter API (@twitterapi) November 7, 2011

 

[Duke C #11]

Since today was an awesome 81 degrees in Austin, I fired my grill up with some St. Louis style pork ribs, beef short ribs, Meyer's sausage and chicken marinated in Sriracha. For the pork ribs, I used a West African rub called King's Pepper which is unlike anything else I have ever used. I wouldn't use it on a regular basis, but as a change of pace, it'll knock your socks off.

Normally, my grill very seldom gets above about 300 degrees. However, while I was sipping on a beer waiting on turning time for the pork ribs, I happened to notice that the thermometer on my grill was pinned at 450. Who knows how long it was there. I jumped up, turned the ribs five minutes early. I like my bark crusty, but even I had to rummage through the fridge, looking for some sauce. It worked out.

I was stuck on deciding on a side dish, so I just opened up a couple of cans of Ranch Style Beans. It works for me.

Being retired does not suck.

 

[joeywa]

— Twitter API (@twitterapi) November 7, 2011

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It's a BBQ Yacht! 

 

[joeywa]

Bacon is out of the cure and drying to form pellicle.