In article >,
bbq > wrote:

> > Tented in foil or no?
> >
>
> No foil needed. Unless they are done much earlier then you want to eat.
> Then wrap in foil and place in a cooler. Some fill the cooler with
> towels to help retain some heat.

I've never tried that technique. Finishes cooking them without them
drying out?

>
> I cook mine to about 185°. If getting done earlier then wanted probably
> take them off sooner, so they don't literally fall off the
> bone when eating them. A slight tug eating them is a good sign of a
> good job.

I totally agree!

>
> For reheating the next day in a nuker, wrap at least 1/3 rack
> unseparated in paper towels. This will help maintain the moisture.
>
> For trimming St Louis Style, Kili and TFM did a Video in yENC a few
> years back. I think I have all the parts. If you want to view it and
> need them, let me know and I can e-mail them to you. (The only yENC I
> viewed from ABF) ! Good Video.

I might be able to view it on the laptop if send to gmail?

> >
> > Nothing wrong with canned beans imho.<G>
> >>
>
> Well, still watching sodium intake. Canned has lots of it !!! Though
> they do have a low sodium Black Beans that I use for Chili, Goulash.
>
> But yea, canned can be just a starter, can add whatever you like,
> spices, herbs, pork, etc to give it your touch ! I frequently cook up
> the skirt part of spares and cut that up and add to beans. The skirt
> part is identified in the Kili/TFM video.

I do try to purchase no salt added canned veggies but have yet to find
them in beans.

> > I need to get serious about trying to imitate Cisco's Raspberry
> > Vinnegrette. It was WONDerful. I had it at a banquet and believe it'd
> > make an excellent sauce for a lot of things. I've not been successful in
> > finding a copycat recipe thru google.<sigh>
> >
> > From the taste of it, it was primarily vinegar and raspberry jelly.
> >>
>
> Bummer. I thought Google had everything !

I wish. <g>
>
> I had a Raspberry Vinaigrette salad dressing. Yea, it was WONDERFUL.
> Wondering if it is possible to use that as a base for a sauce.

That's what I was thinking. Might be the gods on duck for instance.

> > I'm not a fan any more of really really hot stuff.
> > It does nasty things to my intestines and causes a great deal of serious
> > pain...
>
> I never cared for really, really hot stuff. Too much heat from peppers
> destroys the enjoyment of the food. If I am 'inventing' new words, it's
> too hot :-) But I do like a really good kick.
>
> Ask Nick about my Chipotle Pepper Blend.
>
> I think you would like the Famous Dave's Rich & Sassy.
>
> BBQ

I might get brave... ;-)
--
Peace! Om

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*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine