Brick, how do you handle mixtures when there are thick, thin and fatty
parts of the meat?

Nonny

wrote:
> On 9-May-2007, "Rick F." > wrote:
>
>> On 2007-05-08, VegA > wrote:
>>> On 08 May 2007 20:27:44 GMT, "Rick F." >
>>> wrote:
>>>
>>> BTW, I eat my mistakes. ALWAYS. That way I get a real
>>> incentive to do
>>> better next time
>> Last time I did beef ribs, I tried to do them a bit more
>> on the hot-n-fast
>> side and ended up with at least one rib that when bitten
>> into squirted out
>> blood on the table.. Eww! Didn't taste good either.. I'm
>> only going to make
>> that mistake ONCE!
>
> I did 4.5# of Smithfield Beef Back Ribs on Feb 10, this
> year.
> I didn't watch them close enough and they got overdone at
> four hours. I did 11# (3 slabs) of spares and a 7.6# pork
> shoulder roast (Butt) at the same time.
>
> I took the butt off at 5 hours and the bone pulled out with
> just
> slight effort. I served the whole mess to fifteen hungry
> Puerto
> Ricans along with yellow rice, Puerto Rican beans and my
> BBQ beans kicked up with some ground chipotle. I garone
> damn T there were no raw parts to be found. I'm getting
> careless in my dotage. The day of the La Hoya fight I
> incinerated a half dozen chicken thighs and then under
> cooked 3 slabs of spares. The Puerto Ricans loved them,
> but they all still have good teeth.
>

--
---Nonnymus---
Neither a borrower nor a lender be;
For loan oft loses both itself and friend,
And borrowing dulls the edge of husbandry.