On 9-Jun-2010, "Stormmee" > wrote:

> 'll be right over next time you do this meal, lee
> "Brick" > wrote in message
> ster.com...
> >
> > On 26-Mar-2010, Gene > wrote:
> >
> > . . .
> >
> >>
> >> All you need is 700F degrees at contact with the meat. It can be gas,
> >> open flame, cast iron, what ever. Over 700, you get a faster sear.
> >> Better, but not the end all be all difference.

Wow! That's an old thread. I enjoyed reading it again. It's nice to
associate with folks that have 'hands on' experience with food
preparation and who also have a realistic appreciation for the
fine line between food safety and good taste. Fortunately there
are a fair number of posters here that fall into that category.

I just got back from a small BBQ lover's gathering at Cross
Creek Florida. We gathered at the Marjorie Rawlings State
Park on the shores of Lake Lockloosa. There was an organic
hog shoulder from Milan, Ga., a brisket, sausage, chicken,
pork ribs and more sides then I can relate here. A good time
was had by all despite temperature in the mid 90's. I'll put
some pictures up somewhere as soon as I can get to it.

--
Brick (Youth is wasted on young people)

this is an excellent thread and i just couldn't resist answering, i am glad
you had a good time at your gathering, Lee
> wrote in message
ster.com...
>
> On 9-Jun-2010, "Stormmee" > wrote:
>
>> 'll be right over next time you do this meal, lee
>> "Brick" > wrote in message
>> ster.com...
>> >
>> > On 26-Mar-2010, Gene > wrote:
>> >
>> > . . .
>> >
>> >>
>> >> All you need is 700F degrees at contact with the meat. It can be gas,
>> >> open flame, cast iron, what ever. Over 700, you get a faster sear.
>> >> Better, but not the end all be all difference.
>
> Wow! That's an old thread. I enjoyed reading it again. It's nice to
> associate with folks that have 'hands on' experience with food
> preparation and who also have a realistic appreciation for the
> fine line between food safety and good taste. Fortunately there
> are a fair number of posters here that fall into that category.
>
> I just got back from a small BBQ lover's gathering at Cross
> Creek Florida. We gathered at the Marjorie Rawlings State
> Park on the shores of Lake Lockloosa. There was an organic
> hog shoulder from Milan, Ga., a brisket, sausage, chicken,
> pork ribs and more sides then I can relate here. A good time
> was had by all despite temperature in the mid 90's. I'll put
> some pictures up somewhere as soon as I can get to it.
>
> --
> Brick (Youth is wasted on young people)