Surprising how little our recipes and modus operandi differ. Except you left
out the dash of Marvel Mystery Oil. Gives the meat that -- well, that
mysterious extra something nobody can quite figure out. Valvoline 10W-40 is
too variably viscous.
But I'm a heretic, I will admit -- a Southerner deep in the heart of Dixie
cooking country-style pork ribs on a Broil King grill. They're made in Canada,
you know. How aboot that?
I get my hickory smoke right out of the back yard -- cut a green limb off a
young hickory tree and chop it into two-inch pieces, then it doesn't need to
soak in water for half a day, and it's way more gooder and smokier!
One more beer and the ribs should be done! That's how I time stuff. If I can
say "around the rugged rocks the ragged rascal ran" and "the steaming steamer
stank as it sunk" three times real fast, the meat ain't cooked yet.
The steamy rascal stank as the rugged rock sunk--
Gotta go. Ribs're done!
Walt
-------------- Original message from AG Schnozz : --------------
> > So as long as we are getting really OT, are you going to share
> > your sauce
> > recipe with the rest of us?
>
> Uh, well, ah, which version? I never do it exactly the same way
> twice.
>
> But to tease you:
>
[snip]
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