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A sweater?! Like Larry said, it's 100 here and humid too (a rarity...we almost always have dry heat). I WISH I would have to wear a sweater! Have fun with the cook!

After work I buy 1 Hoegaarden white nearly every day. Love the stuff...although I always thought the main spice in it was coriander.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: This isn't BBQ but it is grilling - Central California (coast and inland to the Central Valley, Santa Maria Style Tri-tip cooked over red oak...

That looks seriously awesome man. What was the hydration of the dough? How long did you ferment?

What kind of ribs are they? Spares? I wish I had your problem. The cryovacked spares I've seen at my local supermarket have been PDS (pretty darn skimpy) lately.

Good lord don't trim! Those fat bits (when cooked over HIGH heat...not low and slow...and yes I know *exactly* what you're talking about) are the best parts of a thigh! They melt in your mouth like cracklins.

I was interested in this so I followed up today. Seems it was due to C. perfringens...Story. My guess is that most food is contaminated by C. perfringens, but that the firemen held the food at the wrong temp for too long, allowing it to multiply to disease causing levels. Just a guess, of...

Kevin, have you tried this rub yet? I've used it a few times, and while good, think that maybe...just maybe...it's a little heavy on the thyme? (you just can't get away from those Provencal beginnings, huh? ). Don't get me wrong, I like the rub. But I think the thyme makes it a bit...floral.

Kevin, Thanks for the recipe. I'll let you know how it turns out. I had no idea you baked them...I thought for sure (from the shape) that you had wrapped them in saran wrap and boiled or something. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AL. T: fresh side is the bacon that has not been cured or smoked yet </div></BLOCKQUOTE> Oh. Bellies. What Kevin said.

Kangaroo meat is pretty readily available around here, mostly at butcher shops but I've seen it grocery stores too. IMO, it tastes a lot like venison...of which I'm not a huge fan. : ) If you haven't had it before, give the recipe a try and see what you think. If you look around, you'll find...

What is fresh side? You mean, like, a side of beef or pork? I must be missing somethin' here...

If your temps are low, OPEN the vents!!! You're cutting off the airflow to the fuel and it can't burn...that's why your temps won't come up. Leaks cause the temperature to rise!

Excellent...I'll be doing a few pounds this week. 2 days in the brine for optimum flavor, I take it? And, I assume store bought pickling spices are o.k...

The sad thing is that I bet a whole bunch of these people contact lawyers about their belly ache and diarrhea. I hope not, but it seems to be human (er, American) nature.

Great ideas all! Kevin...you can't just allude to quick pickling them and not give a recipe...

Just a guess, but I'll bet this had nothing to do with undercooked meat. I'd bet it had to do with holding the meat at the wrong temp (or who says it was even the meat? I'll bet they served sides, too...).

Anybody got any good recipes they'd like to share? I've roasted it, grilled it, eaten it raw (great!), boiled, baked, and steamed. I always like to coat it with olive oil, coarsely ground black pepper, and grill...topped with a bit of lemon juice afterward (why lemon juice? I don't know...I...

I don't want to sound too negative but...this recipe didn't really turn out too well for me. It kinda reminded me of the "barbecued" chicken my mom used to make in the crockpot...chicken swimming in slowly simmering bbq sauce. I don't get the bbq sauce "bath". Properly cooked chicken don't...

Someone (I can't find the recipe) posted about a smoked eggplant baba gajoush that was supposed to be la bomba, but I can't find it. [Not to hijack this thread, but when I search...say for "baba ghanoush" (as it is spelled by Kevin in this thread)...it doesn't even bring up this thread, not to...