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Unread 03-27-2011, 04:30 AM   #187
Knows what a fatty is.
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Join Date: 01-17-11
Location: Mission Viejo, Ca
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Infernooo, Thank you for all your time, money, and especially your insight into the making and application of the different sauces and ingredients and how they could be used and modified. It is not only your reviews but the other little experiences you share that will speed up the learning curve for a newbie like myself to put to grate.. use. I think it will also save a bunch of time and money to 'hopefully' reduce mediocre attempts to come up with a sauce that can be used for whatever I might want to Q. You see, my audience doesn't share the desire of the journey of experimentation and they just want to eat good food so I still have to stick to the small cooks to avoid wasting food and money. My past experience with sauce was that it just caused the food to get charred. Now I have a thermometer and it goes on at the end of the cook! Thank you and the Brethren for helping me to see the error off my ways and I hope to learn a whole lot more about BBQ in the near future.
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