James Montigny
Knows what a fatty is.
My first attempt at MOINK balls; had to hold the kids back after letting them taste test it.
There wouldn't have been anything left to share.
I left these in for a few hours on the top rack, just big meatballs wrapped in bacon with a little hickory BBQ sauce added near the end.
I'll use a rub next time to see how I like it.
Spare ribs, 3-2-1 style to satisfy the demands from those eating the meal.
I prefer them dry and unfoiled so they develop a bark.
Brisket, done just like I did last night but with more attention to managing
the temperature and keeping it at 225. Less black bark this time, but it came out a lot juicier.
There wouldn't have been anything left to share.
I left these in for a few hours on the top rack, just big meatballs wrapped in bacon with a little hickory BBQ sauce added near the end.
I'll use a rub next time to see how I like it.
Spare ribs, 3-2-1 style to satisfy the demands from those eating the meal.
I prefer them dry and unfoiled so they develop a bark.
Brisket, done just like I did last night but with more attention to managing
the temperature and keeping it at 225. Less black bark this time, but it came out a lot juicier.
