Michael G. (Canada Mike)
TVWBB All-Star
I was doing a batch of ribs yesterday, and they came out really well. There was an odd thing, though. When I went to light my coals using my Weber chimney I grabbed some newspaper I'd brought back from a recent trip to Kansas City. Thing is, the ribs ended up tasting very much Kansas City like. I'm wondering if anyone else has noticed that the origin point of newspaper used to light charcoals makes a difference to the taste of the meat.
Perhaps someone would be kind enough to send me some Texas newspaper so I can experiment.
Thanks,Michael
Perhaps someone would be kind enough to send me some Texas newspaper so I can experiment.
Thanks,Michael