View Single Post
Old 09-24-2009, 09:09 PM   #11
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

I really like Blues Hog, but, find it too thick. I tend to cut it with bourbon or apple juice, I prefer bourbon.

I am a membrane off kinda guy, really prefer the texture without it. I use a metal skewer to test ribs, and look for a little resistance, then take em off. I do not foil.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote