Hey, Wes, you come down to The Sowbug Roundup, we'll
have one in person. -Jeff
--- Wes Wada <[EMAIL PROTECTED]> wrote:
>
> Joyce Westfall wrote:
> > Steve, do you share any of your recipes? I tried
> Carolina ribs, but
> > didn't
> > have the courage to leave them on the grill while
> I went to church so
> > did
> > them in a Dutch oven. I'm open to helps and hints
> in BBQs. Joyce
>
>
> Remember the Dutch oven message thread from last
> year? Mmmm Good!
> Here's a tip from a friend who is a master
> griller...
>
> In his opinion the mistake many people make when BBQ
> is to burn the
> sugar in the BBQ sauce on the food. A definite
> no-no.
>
> My friend always cooks his meats with little or no
> seasoning or sauce
> in a charcoal grill under a hood. The goal is to
> grill your food evenly
> and with flavor and moisture instead of nuking it
> inside of charcoal
> furnace. Use a water spray bottle or something
> similar to spray on
> flames that get too high.
>
> His very LAST step is to put on the BBQ sauce, very
> lightly grilling
> and turning the food for a couple of minutes. Again,
> never burn the BBQ
> sauce.
>
> Layer the cooked, grilled BBQ meats in a deep
> serving dish, and
> sprinkle with additional sauce.
>
> His sauces are commercial liquid marinades rather
> than the syrupy
> tomato based sauces. He collects them like some
> people collect hot
> sauces.
>
> There's a lot more to his technique, but the steps
> above really work
> well for basics.
>
> Would love to pick up a tip from the talented folks
> on VFB. We can
> have summer BBQs together in spirit.
>
> Wes Wada
> Bend, Oregon
>
>
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