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  • JJ, Guess again JJ, no foil cowboy here, but don't put the newbies down so if they choose to use it. And Char-Woody, had to cook the ribs dry up around Memphis and wet and sweet down here in Texas. We happen to like them both ways. Used to tell …
    in great ribs Comment by WillieB March 2001
  • Chuck, Don't let these good old boys get to you, use foil if you want or any other method that works for you. Heck, lots of cooks use foil, they just are ashamed or afraid to admit it, as they might get "hammered". I have used and not used foil on…
    in great ribs Comment by WillieB March 2001
  • Chuck, Them thar ribs do look mighty fine! The sauce even looks like it would be good on chicken, maybe some pulled pork? And all I cooked today was about 5 tri tip steaks and a drunk chicken! Darned ribs costs to much! Or at least for cooking d…
    in great ribs Comment by WillieB March 2001
  • Char-Woody, Does not seem to make much difference on briskets or pork shoulders. I turn mine, start with fat side down, sear it real hard and then rotate every three hours. Everyone does it differently, just do it the way it turns out best for yo…
  • Char-Woody, They turned out nice and tender, deep smoke ring, nice smoky flavor(used mesquite lump with a chunk of hickory) Took them off and put them in a little pan and poured a little more baste on them and steamed them for about .5 hours. Will…
  • JOHN B/ST.CLAIR, I think starting in the middle and working the end of a butter knife or your fingers under the membrane and then use your fingers to go both ways. Works really easy on Baby back ribs and pretty good on spares. As mentioned, use a…
  • Anthony Up North, Anthony, why not just post the recipe for all?[p]Ray in Lubbock That is Texas for all you Yankees
  • Charly, Now Charly, what difference would it make if Anthony was naked or not when he put the bisket on? Heheheh :)
  • Carl T, Man, fried bologna, it has been a long time. Had that many a time for breakfast back in Alabama. It it does make for a good sandwich, with mustard, mayo, tomato and lettuce.[p]Thanks for the reminder, may have to fry some up in the next f…
  • Carl T, We used to do the BBQ bologna when I cooked with a team in MIM contests. It's good and different. We always scored it and either poured sauce in and on it, or used a spicy rub and then put the sauce on at the end. This was all in an indi…
  • Uncle Dave, Now that sounds like something to try!! High everyone, glad to see the forum is still going strong, and always a pleasure to visit.[p]Ray in Lubbock, TX
  • MickeyT., Actually Mickey, you normally pull pork and slice and/or chop brisket. But it does look good, so it really does not matter!![p]Willie B Lubbock, TX
  • Joe, We have a #7 and the large BGE and I have been known to chat on both forums. I would advise to NOT compare the units in the forums, good way to start hostilities. Besides that, IMHO, you would be welcome on either site. both Sites offer goo…
  • Fireball, Albertson's carries them here, sometimes. These are not the ButterBall Turkeys but are really plump chickens.[p]Ray
  • Sandi, We are a mom and pop type place and carry the woods you might want. We have been cooking in contests for nigh onto 15 years. All the way from Memphis in May to New Mexico. If we can help you, drop us a line.[p]…
  • E.B., Not really that difficult. Start in the center of the slab, work the handle end of a spoon under the membrane, then work your fingers under and pull to both sides. If it tears and you are having a problem, use a paper towel to give you a be…
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