View Single Post
Old 06-10-2009, 09:38 PM   #14
timzcardz
Babbling Farker

 
timzcardz's Avatar
 
Join Date: 07-22-05
Location: Long Island, NY
Default

Quote:
Originally Posted by Muddy River Boy View Post
The ribs that sat out for 4 hours were still raw! I couldnt believe what I was seeing. Maybe we should add a quick food handling blurb at the cooks meeting??? Nothing big, but something about proper food handling techniques??????????
[sarcasm]

Look, it's obviously YOU that is the problem!

They were the returning GC after all.

Who are you to tell that what to do?

You don't even know enough to know that the ribs weren't raw! That pink look is a little thing us seasoned BBQers call the smoke ring! It's supposed to look like that!



[/sarcasm]
__________________
GRIM REAPER SMOKERS - "BBQ To Die For"
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 3
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote