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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Old 03-12-2004, 05:41 AM
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Default Baby Backs, 6 rax

Started them on the K cold, 20 or so Kamado coconut shells bricks and some
plum wood from last year's pruning.

Soaked these in 1 liter of cactus cooler, 1 liter of Squirt, 2 bottles of
Guinness Stout, and 2 bottles of Mike Hard Lemonade (been in the fridge for
over a year, no one will drink that wicked stuff left by someone that
attended a party here). They soaked overnight.

Started them on the K cold, 20 or so Kamado coconut shells bricks and some
plum wood from last years pruning. Brought the temp up to 270-280 range and
held that for 3.5 hours.

Dipped in a Sweet and sour mix of Saucy Susan and Cranberry juice mixed with
a bit of bbq sauce.

I must admit I'm getting better at this!


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