no-spam wrote:
>
>
> "Reg" > wrote in message
> ...
>> F.G. Whitfurrows wrote:
>>
>>> "Reg" > wrote in
>>>
>>>> Overall, it's very good.
>>>
>>>
>>> Ya didn't even see my recipe?
>>>
>>
>> DOH! Sorry Fosco, I'm going back for another look.
>>
>> <looks again>
>>
>> Help me out here. I can't find any attribution for the
>> recipes. Which one is yours?
>>
>>
>> --
>> Reg email: RegForte (at) (that free MS email service) (dot) com

> Thanks, you all are great. And truthful. I talk to hubby about the rollover
> thing. Is anyone else finding difficulty in readability? We welcome any
> feed back.
>
> Here in the Northeast (Philadelphia Area) barbecue sauce is on the thick
> side. But I'm reading in the groups about some that are almost watery.
> Remember I'm a newbie. As far as the recipes we would love to post any you
> have, tips too! We can use your full name or initials what ever you decide.
>
> Thanks again,
> Belinda

My opinion about sauces is that you can use a sauce to cover up mistakes made in
cooking the barbecue. Just use rubs and put the sauces on the side, on the
table for those that don't really like the taste of barbecue.

BOB