Rotisserie Babybacks, and jerk drumsticks grillin' tomorrow! - BBQ Central

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Old 01-26-2005, 09:25 PM   #1
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I am so wishing I was coming to Susan's house for dinner and a post dinner cigar and cognac! Have fun girl!
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Old 01-27-2005, 08:06 AM   #2
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Lunchtime?? WOW...Dinner must be spectacular at your hizzel! I like the TXBBQ Rub #1 for pork!
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Old 01-27-2005, 09:53 AM   #3
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An all day BBQ eating free-for-all...my favorite! I do suggest #1 on thoes ribs Suz...they taste real good, that's what I use on mine 90% of the time...other 10% is salt and pepper!
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Old 01-27-2005, 12:03 PM   #4
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At Christmas I got a jar of jalapeno tangerine jam....looking forward to trying that on a slab soon.
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Old 01-27-2005, 12:31 PM   #5
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Quote:
Originally Posted by Captain Morgan
At Christmas I got a jar of jalapeno tangerine jam....looking forward to trying that on a slab soon.
Capn , Go to www.texaspepperjelly.com and get you some Pineapple Habanero. The stuff is awsome! Iuse it straight or cut 50/50 with red sauce to glaze chicken and ribs. I ain't lyin!
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Old 01-28-2005, 09:30 AM   #6
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Glad it worked Susan...do you foil your ribs on the WSM? I've found that people do not achieve a great rib until they add that to the process...of course, that's just my opinion!
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Old 01-28-2005, 02:36 PM   #7
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Susan,

When you use the rotiss, how much charcoal do you start out using and do you find that you have to add more during the cook? Thanks
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