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-   -   Rotisserie Babybacks, and jerk drumsticks grillin' tomorrow! (http://www.bbq-4-u.com/forum/f15/rotisserie-babybacks-and-jerk-drumsticks-grillin-tomorrow-120.html)

Woodman 01-26-2005 10:25 PM

I am so wishing I was coming to Susan's house for dinner and a post dinner cigar and cognac! Have fun girl!

Greg Rempe 01-27-2005 09:06 AM

Lunchtime?? WOW...Dinner must be spectacular at your hizzel! I like the TXBBQ Rub #1 for pork! :D

Greg Rempe 01-27-2005 10:53 AM

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! 8)

Captain Morgan 01-27-2005 01:03 PM

At Christmas I got a jar of jalapeno tangerine jam....looking forward to trying that on a slab soon.

Woodman 01-27-2005 01:31 PM

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!

Greg Rempe 01-28-2005 10:30 AM

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! 8)

Bruce B 01-28-2005 03:36 PM

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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