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

RECIPE FOR RIBS:

Lew

Thu, Feb 15, 2007, 4:12am (EST+5) snipped-for-privacy@earthlink.net (Lew=A0Hodgett) sayeth: 3) Use your imagination for the rest.

- Mully Small

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

MmmmmmMM ... cabrito!!

I need a fix, bad!

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

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

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