OT: Now that winter's in full swing...

[Buddy Matlosz]

...it's time to start shopping for a grill:

[Lew Hodgett]

RECIPE FOR RIBS:

1) Steal a shopping cart. 2) Cut a pony drum in half and weld into cart. 3) Use your imagination for the rest.

Lew

[J T]

Thu, Feb 15, 2007, 4:12am (EST+5) [e-mail] (Lew=A0Hodgett) sayeth: 3) Use your imagination for the rest.

in doubt, go to sleep.

- Mully Small

[nailshooter41]

Can't wait. Two weeks ago for Super Bowl I bbqed a 18# brisket for about 20 hours. Turned off the Super Bowl and enjoyed the brisket when done.

Fall/Winter/Spring is the best time to bbq in South Texas as the weather makes it a joy. The cold front we have now bringing out temps into the teens is passing, and it is supposed to be in the 60s during the day this weekend, and I may just have to do a pork shoulder or a butt.

MMMmmmm..... pig.

Wanna see the equivalent of this group for the bbq set?

rec.food.barbecue

Their archives are unbelievable.

Robert

[Swingman]

MmmmmmMM ... cabrito!!

I need a fix, bad!

[Lew Hodgett]

Assume you stuff that piece of pig with garlic cloves and roll him in Kosher salt and fresh cracked black pepper first.

BTW, expect temps in 80's this weekend.

Lew

[Patriarch]

Lew Hodgett wrote in news:g91Bh.2471$tD2.467 @newsread1.news.pas.earthlink.net:

It struck me as funny that you roll the pig in kosher salt. Should taste great, though.

Now I gotta run down to Costco, and get me some Boston butt. Should be 72 here in the SF Bay area Saturday, before getting back to winter by Monday.

Patriarch

[Lew Hodgett]

It does.

BTW, forgot to mention to coat the meat with olive oil first.

Holds more salt and pepper that way.

BTW, makes great shredded pork for sandwiches.

Add a little remalarde , Yummy.

Lew