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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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24-04-2004, 08:57 PM
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alt.food.barbecue Charter
wrote in message ... Bob in socal wrote: For the edification of all, as archived on Google: [ . . . ] Good job, Bob. You have indeed done Yeoman service here. Seems like some variation on this question comes up every spring. This weekend, on my New Braunfels Cattleman, I'll be BBQing (low,slow and smokey) some baby back pork ribs and when they're almost done, I'll be GRILLING some ribeye steaks! Yeah, baby! Anybody got a problem with that? Don't show up for chow! I'm showin up. Its about time you cooked somethin', or is the cuz gonna do this for ya too? -- Fosco Gamgee Whitfurrows and his 6" boner 
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25-04-2004, 04:43 AM
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alt.food.barbecue Charter
"F.G. Whitfurrows" wrote in message ... wrote in message ... Bob in socal wrote: For the edification of all, as archived on Google: [ . . . ] Good job, Bob. You have indeed done Yeoman service here. Seems like some variation on this question comes up every spring. This weekend, on my New Braunfels Cattleman, I'll be BBQing (low,slow and smokey) some baby back pork ribs and when they're almost done, I'll be GRILLING some ribeye steaks! Yeah, baby! Anybody got a problem with that? Don't show up for chow! I'm showin up. Its about time you cooked somethin', or is the cuz gonna do this for ya too? -- Fosco Gamgee Whitfurrows and his 6" boner Cuz'll be takin' the pics. Jack
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