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02-09-2009, 03:51 PM
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#1
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Pope O'Que
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
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Gail Force Winds
2 racks of John Morrells finest just went on the WSM at 12:50pm today. I rubbed them down last night and will adding a rasberry glaze thats on the back of Dave Klose's 3 pack of rubs. (If anyone is interested I can post the recipe, its easy and killer!) Also experiencing "GAIL FORCE WINDS" Which Ive never really cooked in, but the WSM has come up to temp and holding. Ive backed my van in front to try to settle all the blowing. Its probably 50 degrees out. Ill post pics later.
P.S. Maybe being unemployed isnt so bad after-all..... 
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?
Never look your best friend in the eye while your makin' sausage.
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02-09-2009, 04:32 PM
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#2
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Graduate of BBQ Central
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
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I'd like the glaze recipe please. Thanks
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02-09-2009, 05:14 PM
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#3
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Pope O'Que
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
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Raspberry Glaze For Pork Ribs:
1/3 Cup Raspberry Liquor
3 - Tbls seedless raspberry preserves
1-1/2 tsp. Lemon Juice
1/2 cup white wine
S&P to taste. ( I dont add salt cause my rub has enough salt.)
Reduce white wine and liquor by 2/3rds
Wisk in remaining ingreredients.
Reduce to light glaze. Season with S & Pepper.
Brush meat with glaze during last 30 minutes of cook. Top with a small
amouint of glaze when serving.
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?
Never look your best friend in the eye while your makin' sausage.
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02-09-2009, 05:23 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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man that sounds good.
I've seen a couple of movies with Gail Force.
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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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02-09-2009, 05:28 PM
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#5
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Pope O'Que
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
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Quote:
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Originally Posted by Captain Morgan
man that sounds good.
I've seen a couple of movies with Gail Force.
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I used it on the ribs i did for the FF. It was so damn good. My rub is kinda salty and it really sets off the raspberry. Try it its easy and tastes great.
Wsm at 240* wind has slowed but I had too shut the vents 1/3rd of the way when the sun started beating on it it jumped to about 350 - 360* range. I try and keep updating. Got to get the kids from school. 
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?
Never look your best friend in the eye while your makin' sausage.
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02-10-2009, 09:04 AM
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#6
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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That do sound good
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02-10-2009, 09:19 AM
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#7
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Official BBQ Central Mark
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Quote:
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Originally Posted by dollarbill
Raspberry Glaze For Pork Ribs:
1/3 Cup Raspberry Liquor
3 - Tbls seedless raspberry preserves
1-1/2 tsp. Lemon Juice
1/2 cup white wine
S&P to taste. ( I dont add salt cause my rub has enough salt.)
Reduce white wine and liquor by 2/3rds
Wisk in remaining ingreredients.
Reduce to light glaze. Season with S & Pepper.
Brush meat with glaze during last 30 minutes of cook. Top with a small
amouint of glaze when serving.
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Thanks for posting the recipe. Will take it for a test drive this weekend.
Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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02-10-2009, 10:18 AM
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#8
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Pope O'Que
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
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Quote:
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Originally Posted by Pigs On The Wing BBQ
Quote:
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Originally Posted by dollarbill
Raspberry Glaze For Pork Ribs:
1/3 Cup Raspberry Liquor
3 - Tbls seedless raspberry preserves
1-1/2 tsp. Lemon Juice
1/2 cup white wine
S&P to taste. ( I dont add salt cause my rub has enough salt.)
Reduce white wine and liquor by 2/3rds
Wisk in remaining ingreredients.
Reduce to light glaze. Season with S & Pepper.
Brush meat with glaze during last 30 minutes of cook. Top with a small
amouint of glaze when serving.
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Thanks for posting the recipe. Will take it for a test drive this weekend.
Pigs |
You will be glad you did! 
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?
Never look your best friend in the eye while your makin' sausage.
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02-10-2009, 12:02 PM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
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Originally Posted by Captain Morgan
man that sounds good.
I've seen a couple of movies with Gail Force.
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I think she's related to Gail Storm.
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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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