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Name:   Mack - Email Member
Subject:   Somebody/Anybody,,, Burn Some Meat and share
Date:   5/7/2013 6:24:43 PM

the story?? Please??



Name:   Tall Cotton - Email Member
Subject:   Somebody/Anybody,,, Burn Some Meat and share
Date:   5/7/2013 9:55:43 PM

You first. It's been very cold and wet here.



Name:   Ulysses E. McGill - Email Member
Subject:   Cat?
Date:   5/8/2013 11:10:26 PM

.....I think he's talking to you.



Name:   Ulysses E. McGill - Email Member
Subject:   BTW, no burning here....
Date:   5/10/2013 8:58:30 PM (updated 5/10/2013 8:59:12 PM)

Strips steaks tonight and BB ribs for tomorrow....Mack, these are the $2.88 BB ribs from Sam's.



Name:   Mack - Email Member
Subject:   BTW, no burning here....
Date:   5/11/2013 6:16:43 AM

Looks really good, McGill.



Name:   Ulysses E. McGill - Email Member
Subject:   BTW, no burning here....
Date:   5/12/2013 6:52:29 PM





Name:   Tall Cotton - Email Member
Subject:   Somebody/Anybody,,, Burn Some Meat and share
Date:   5/12/2013 9:57:54 PM

No pics, but I did smoke a brisket and make baked beans with brisket and bacon for Mother's Day. I used hickory, apple and mesquite, a departure from my normal mesquite only. My Mom made potato salad, corn on the cob, chess pies and strawberry shortcake.



Name:   Tall Cotton - Email Member
Subject:   BTW, no burning here....
Date:   5/12/2013 9:58:39 PM

Looks great! Any secret tips you can pass on?




Name:   Ulysses E. McGill - Email Member
Subject:   BTW, no burning here....
Date:   5/13/2013 12:14:14 AM

I make ribs more than a dozen ways depending on mood and taste desires, but I may just have to whip Cat's butt with this recipe before I forgo disclosure......one of my best that I haven't done in awhile (and just perfected according to my son). They have an Asian flair when it comes to flavoring.




Name:   Mack - Email Member
Subject:   BTW, no burning here....
Date:   5/21/2013 6:12:32 PM

Looks like a sweet and sour glaze with ginger/sesame seed? Question?? Surely you do not glaze your ribs with a sweet sauce while they are still over coals?? I don't see any burned sugar.



Name:   Ulysses E. McGill - Email Member
Subject:   BTW, no burning here....
Date:   5/21/2013 8:30:50 PM

Close on the sauce....as for the method, the BGE place setter (and low cooking temperatures) are the key to prevent burning. With the place setter, you are never directly over coals.



Name:   Mack - Email Member
Subject:   BTW, no burning here....
Date:   5/21/2013 10:25:04 PM

Something special about the combo of smoked pork (any pork) and oriental seasonings/sauces.





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