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Showing page 7 of 17 (167 total posts)
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Welcome Another_Q_Lover! Sounds like you'll have some great recommendations and knowledge to share!
Donald
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Do you make the best sauce in the state? Now's your chance to prove it! Enter your best sauce(s) now. Following are the details:
http://www.ncbbq.com/pitmaster/overview.aspx
Good luck!
Donald
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Unfortunately I don't have one...maybe one of the others will.
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I was right in front of Bobby so I really couldn’t see what Ed was doing. We did notice one thing: it looked like he pre-sliced the ribs before putting them on the grill (cut a slice between the ribs almost all the way through, but not so far as to completely separate them). This would make sense as it would allow them to cook quicker.
Quite ...
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Yep. Wed, May 27th at 8:30pm on Food Network.
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Did you get my email? If not, you should be able to attach images now...let me know if you still have problems (I am the system admin!)
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Not following you...are you wanting to smoke with gas or wood??
You can attach an image to this post. When replying, press the 'Options' tab at the top of the page (Compose - Options - Related - Preview). Then click the Add/Update button to add the attachment.
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I don’t see any reason why this wouldn’t work. As long as you can control the temp pretty good, heat is heat. Couple things to keep in mind:
- Make sure the pig is not directly above the flame. If so, the grease will fall on the flame and you will get big flare-ups (ie burnt pig)
- Here in NC, we don’t use a rotisserie. We put it right on a flat ...
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Thanks for letting us know about this. Sounds like a great class and I hope you get a great turn out.
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If I would've known it was a Throw Down, I would have definitely spread the word. My heart just got jaded a bit when I found out it wasn't going to be me on there...but hey, there's always next time!
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