I que'd up about 4 racks of baby back ribs last night with my special rub and sauce... oh baby, pork-sickles, pig-on-a-stick, it doesn't get any better.
Half can of beer used as an "internal baster". Put onions and peppers into the half full beer can, rub the chicken with the secret spicy rub, stand the chicken up on the can and cook her "low and slow" for about four hours.
That's gooooood eatin'.:cool:
BBQ'ing starts at 200 people.
When you cook for a small party (under 200) you can flail about with garnish or whatnot.
When I feed a larger crew I get to feel like a ringleader.
It also prevents me from getting too basted myself, I am too busy to guzzle.
My favorite is blackened chicken followed by BBQ'd chicken.
Hot links and sausage also make a top five appearance.
Indirect heat Q'ing would be the best but I have yet to be able to build my IDEAL oven.
Yea, you coiuld say I love to cook as well.
Maybe a DRN cookbook is in the works?:scream:
Unless you have to tow your grill/smoker behind a 3/4-ton pickup, you're just wasting meat... at least that's what a friend in Houston told me after I bought a new Webber.
:ugg: I'm suddenly feeling woozy...... Haven't you people ever seen Babe or Charlotte's Web for petes sake?! :p
Originally posted by BigLou
Half can of beer used as an "internal baster"... rub the chicken with the secret spicy rub, stand the chicken up on the can and cook her "low and slow"....
For God's sake,whatever you do, keep your chickens away from Thunder 33!:eek:And for that matter, your carburetors, too. Unless you want'em, uh, choked.:scream:
A couple of years ago some friends and I held a pig roast, we bought a live pig and rented a huge BBQ (towed it behind a 1/2 ton) the tickets we gave out said
"Babe is Back(bacon)"
I thought that was pretty damn clever:) :D ;) :silly: :confused: