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01-26-2005, 09:25 PM
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#1
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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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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"I was born to cook for people"
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01-27-2005, 08:06 AM
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#2
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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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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01-27-2005, 09:53 AM
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#3
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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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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01-27-2005, 12:03 PM
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#4
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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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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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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01-27-2005, 12:31 PM
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#5
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Quote:
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Originally Posted by Captain Morgan
At Christmas I got a jar of jalapeno tangerine jam....looking forward to trying that on a slab soon.
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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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"I was born to cook for people"
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01-28-2005, 09:30 AM
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#6
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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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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01-28-2005, 02:36 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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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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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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