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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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On topic Q article maybe of interest
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On topic Q article maybe of interest
On Tue, 08 May 2007 17:11:39 -0400, raymond >
wrote: >http://www.arktimes.com/Articles/Art...6-504ff2491694 Interesting. Some good tips for the novice. Hated the "lighter fluid" comment added by the reporter! Loved the "beer" comment from the pro! Tis the season!!! |
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On topic Q article maybe of interest
VegA wrote:
> On Tue, 08 May 2007 17:11:39 -0400, raymond > > wrote: > >> http://www.arktimes.com/Articles/Art...6-504ff2491694 > > Interesting. Some good tips for the novice. > > Hated the "lighter fluid" comment added by the reporter! > > Loved the "beer" comment from the pro! > > Tis the season!!! Agreed. Did anybody catch the typo: "Mr. Mason's cooks their meat for 14 to 16 hours at 125 degrees" I'm thinkin' they meant 225. -- EZ Traeger BBQ075 "Texas" CharGriller Smokin Pro Great Outdoors Smoky Mountain Wide Body CharmGlow 3-burner All-Stainless Gas Grill Weber Kettle One-Touch Silver 22-1/2" Weber Kettle Smoky Joe Silver 14-1/2" |
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