Yes, but I wouldn't think of cooking my cameras for any less than 12 hours.
Chuck Norcutt
Ken Norton wrote:
>> I appreciate the sauce recipe but this is grillin'. This ain't
>> barbecue. :-)
>>
>
>
> Contrary to popular belief, not all "Q" is indirect-ultra-low-heat/smoked.
> If you do the smoke method, you should strictly dry cook the meat. I wet
> cook them (apply sauce during the cooking process) which is distinctly
> better in a direct-heat cooking method. But that doesn't mean my coals
> don't have a good smoke going on. I usually load the grill down with
> hickory and cherry wood amongst the coals. I guess "load" is a misnomer, to
> keep the temperature low enough for 3.5-4.0 hours of cooking, you don't need
> much.
>
> about dot com has probably the best definition I've ever come across:
>
> "...The truth is and the only definition that matter, I think, is that
> barbecue is a gathering, a meal, a sharing of time, food and companionship.
> Barbecue brings people together and makes them happy. Barbecue is about good
> times, friends and sometimes, it's about the food."
>
> Honestly, doesn't that sound like the OM list? Just substitute "Olympus"
> for "barbecue" and "cameras" for "food" in that paragraph.
>
> AG
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