My pulled pork is made in my GOSM gas-fired smoker. Takes about 24 hours to cook. Thin spicy vinegar-based BBQ sauce. Ribs done in the smoker using the 3-2-1 method. Thicker BBQ sauce. All sauces home-made, of course... Steelhead or salmon done in the smoker with a maple ginger teriyaki glaze. Steaks (fillets or ribeyes) aged at home done on the grill. Got to use the right tool for the job... :-)
Got a turkey in the fridge now. Hmm. To do it on the gas grill or smoke it? Hmmmmmm...... *********************** Charlie Kaiser charl...@golden-eagle.org Kingman, AZ *********************** > -----Original Message----- > From: Michael B. Smith [mailto:mich...@smithcons.com] > Sent: Wednesday, January 05, 2011 8:39 AM > To: NT System Admin Issues > Subject: RE: What's Your Phone? [OT] > Oh believe me - I KNOW what's right - Carolina BBQ with spicy vinegar BBQ sauce. But I > allow other people to be wrong. :-) > Plenty of variation available with whether you make your BBQ from whole hog (a pig > pickin') or pork butt. ~ Finally, powerful endpoint security that ISN'T a resource hog! ~ ~ <http://www.sunbeltsoftware.com/Business/VIPRE-Enterprise/> ~ --- To manage subscriptions click here: http://lyris.sunbelt-software.com/read/my_forums/ or send an email to listmana...@lyris.sunbeltsoftware.com with the body: unsubscribe ntsysadmin
