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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-06-2008, 09:45 AM
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#16 | |
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is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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That's a perfect representation. The only thing I might add is (for me anyway) if the meat just begins to crack when you hold the rack like that they are done perfectly. Wrap them up in foil and let them rest in the cooler for a while....or go ahead and eat them. The rest makes them a little more tender in my opinion.
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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1 members found this post helpful. |
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07-06-2008, 05:42 PM
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#17 | |
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is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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