Search results

In addition, for anyone that wants to buy the "traditional sauce" and also the actual vertical rotisserie here is a link. http://www.alpastororiginal.com/

Kevin, It seems to me that you are quite the authority on using mexican chiles and in this post you stated that you were going to be making this more since you enjoyed the flavor. Reviewing the dates of this post, have you come up any new methods or marinades which you like better? Could you...

Kevin can you share your recipes for beef and pork both stewed and grilled?

I have no issue with foiling, I just wanted to try and achieve that rib nirvana without foil. I also like to use my teeth and do not like fall off the bone. As for water, I didn't use any and next time I will cook at a higher temp. I guess when you get the Brontosaurus package of ribs from...

I guess I am trying to get that juicy moist meat without the foil...is it even possible or am I going to have to cook them forever? Rich try doing 2 one of these times and let me know how it goes. Obviously with the more meat the longer it is going to take to cook but I thought adding 2 hours...

Guys and gals, I have done one rack of spares various times before with great success (why one, nobody in family likes bbq other than me). I had some buddies that came over and I decided to do 2 full racks total weight of 8 lbs. I cooked them for about 7 to 7.5 hrs at 250 lid temp (220 deg at...

This is off the food network new series the Neely's. They own Interstate BBQ..... Neely's Dry Rub: 1 1/2 cups paprika 3/4 sugar 3 3/4 tablespoons onion powder 2 (about 4 pounds each) slabs beef spareribs 2 (about 3 pounds each) slabs pork spareribs 2 cups Neely's BBQ Dry Rub Neely's BBQ...

Great job!!!

B, Take a look at Stoogies recipe. It is referenced a couple of times within this board. Follow his method and it will give a good ballpark for your fall off the bones ribs. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/6680069052/m/8680069725

Rita have you made this sauce without the pressure cooker? Why do you use a pressure cooker (better taste? texture? faster cooking times?)? You speak of a piece of equipment which I have absolutely no experience with. By the way if you remember, I was the one who asked you for your pizza...

To avoid the whole lead issue, I use just a regular pizza stone wrapped in foil. No messing with clamping pans, sand and all the other heat sinks mentioned in other threads. I subscribe to the KISS method..... my two cents.....

I know a few of you use this rub because I have seen it in a few posts prior. Let me know if this is on or not. I got it off of recipesource. HOGAHOLICS DRY RUB: 1 TBL LEMONPEEL 1 TBL GARLIC POWDER 1 TBL ONION POWDER 1 TBL CHILI POWDER 1 TBL PAPRIKA 1 TBL MSG 1/2 TBL BLACK PEPPER 1/2...

Rita and Bryan, I guess my biggest problem is when all the ingredients are mixed, deciding if the dough is too sticky or else to dry. The whole adding a tsp of flour or water at a time till it is correct is the problem since I have no idea what it should look like in the first place. I am...

Thanks Rita! I can't wait to try the dough recipe. As soon as I make it, I will drop you a line and let you know how it went. Pray for me....me and pizza dough do not get along...ask my family. They have suffered through some pretty bad crusts.

Rita, Can you also post her dough recipe? I have been looking for a good pizza dough. thanks.

Either or it doesn't matter. One you will have to flip and the other cooks the chicken pcs all at one time. My mother use to boil the chicken in buttermilk till done and let cool. After that, she would coat the chicken in a spicy coating and fry. This way you don't have to worry about the...

Paul, I guess my first question is what salsa are you going to try this time and then list the ingredients. Unless we kind of have a general idea of what it would probably taste like, imho it would hard to make suggested changes.

Jim, If you are going to cook high temps I would first let it get to your target temp then start closing the vents down. Doing it this way will let you stay near your target temp vs try to get it up slowly with the vents closed. I did chicken like this last night and I maintained 350 quite...

I think this will help. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1980069052/m...710073273#4710073273

You guys/gals could always make a green chile pork with those wonderful chiles. I agree with Adrian...remove the heat? They are hatch chiles not Walmart canned chiles. The whole reason to buy Hatch chiles is for their taste and heat.. There is a recipe on the site for green chile pork...I...