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I'm just posting this here for reference. Tom posted this awhile back in the Barbecuing Forum and everytime I tell someone about the recipe it takes me forever to find it. http://www.barbecuebible.com/featured/recipe/basic_beercan_c.php Okay, here it is. The master recipe for the beer-can...

Peanut oil. Nuff said. I've never tried the double fry method but I may just have to.

When you guys mention finishing sauce. Do you mean the sauce you mix with the pork BEFORE you add BBQ sauce. I know you have NC style which is basically a vinegar based sauce and KC style which is more "saucy" type sauce. Most places I've bought BBQ from have either a seasoning or what...

blyons I know what you mean. I got sick off of Honey Nut Cheerios about 15 years ago and haven't eaten it since. Paul I hope everyone does ok. We all went through the stomach but here. My son (2) woke up one night about 2:00am sick then again at 4:00am. After that he was fine. About 3...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul G.: You can also nuke it up, after slicing, from rare to medium, quickly, and IMO without a loss of taste by drying out. <HR></BLOCKQUOTE>This is true. I did this for years when my dad would cook...

Actually I'd cater to your guests. I'd rather suck it up and have happy guests than just being selfish and trying to do things to cater to yourself. If you can eat rare it's easier eat medium. Going back is harder than going up. IMO.

I made this yesterday. I would have made it sooner if anyone around here sold Maderia. I tasted the steak coming off the grill and boy was it good. The maderia sauce to me was "pretty" good. I liked it but I thought that it was really heavy. I did however find a new marinade that I know...

Man Blake that sure looks good

What is Dixie Dust?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Dale P: Is it to early for a cold one? lol DP <HR></BLOCKQUOTE>It's 5 o'clock somewhere

My thing is I have nothing really to compare it to. I get ribs on Friday's from our local BBQ joint for lunch and they are tender as the could be. Now I say tender but you guys may think it's mushy. I really need to venture to a cookoff and see what the real deal is. Either that or show up...

Thats great Jason! My first try at ribs wasn't much of anything. I also did BRITU and they ended up very hammy and I think I didn't cook them nearly long enough. Next try I'm going to use a commercial rub and baby backs vs. spares. I'll make sure I cook them right this time.

I doubt our Wally world will have it but I'll check.

On thing of note which someone may have mentioned. A little research as to what is good to go with what always helps. If you just start throwing stuff in there because "you like that herb" might not always come out like you want. I believe Steve's rubs and sauces book is a good place to start.

I feel that the reason people stick with BRITU is that it's a proven winner. Everything else is unknown. People come here and the majority of our community likes it and nothing is better than unbiased opinion. I personally didn't like the BRITU recipe but thats just me. I have to agree with...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jason Flynn: "I'm a true BBQ purist. I bite a piece of raw meat then pop a burning chunk of wood into my mouth. Anything added to the process is cheating and not pure BBQ." <HR></BLOCKQUOTE>Thats...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jerry N.: Jason, Please help us understand. You were willing to use a GAS grill to BBQ ribs, but using foil is sacrilege? I think you need to accept that you are already a sinner and put some foil...

Thanks Jim, I got the meat at Kroger. I see where most of you guys buy your meat at Sam's or Costco and have good results. We only have one local butcher within a 50 mile radius and he doesn't carry shoulder. The meat itself like I said was ok but I have a lot of learning to do. I still...

I kinda wanted to seperate my question here from my original in case anyone in the future searches for pork butt. The meat was "ok." I had about 3/8" smoke ring but the meat itself was still pink in a lot of places although it registered 198 in several places before I let it sit for an hour...

Well I pulled the meat off the grill at 5:20 at 180. Finished to 198 for an hour at 300F oven. It's wrapped in foil now and resting for an hour. Then it's dinnertime! I can't wait.