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

Go Back   BBQ Central > General > Grilling
Reload this Page Rotisserie Babybacks, and jerk drumsticks grillin' tomorrow!
Click Here to Login
Join The BBQ Central Today

Reply
 
Thread Tools Display Modes
 
Old 01-26-2005, 10:25 PM   #1
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
I am so wishing I was coming to Susan's house for dinner and a post dinner cigar and cognac! Have fun girl!
__________________

__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 01-27-2005, 09:06 AM   #2
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Lunchtime?? WOW...Dinner must be spectacular at your hizzel! I like the TXBBQ Rub #1 for pork!
__________________

__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 01-27-2005, 10:53 AM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 01-27-2005, 01:03 PM   #4
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
At Christmas I got a jar of jalapeno tangerine jam....looking forward to trying that on a slab soon.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 01-27-2005, 01:31 PM   #5
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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!
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 01-28-2005, 10:30 AM   #6
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 01-28-2005, 03:36 PM   #7
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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
__________________

__________________
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
Bruce B is offline   Reply With Quote
Reply

« Bean Soup | Brat/sausage time »
Thread Tools
Display Modes
Linear Mode Linear Mode

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off






All times are GMT -5. The time now is 12:06 AM.

Contact Us - BBQ Central - Archive - Community Rules - Terms of Service - Privacy - Accessibility - Top

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, vBulletin Solutions, Inc.
×