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Showing page 7 of 18 (171 total posts)
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Well at least you remembered it...better than I have done!
Sure it turned out great.
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That looks EXCELLENT!!!!! Did it taste as good as it looks?
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Welcome BARBEE-Q!
You would think :).
I'm been slammed lately. Cooked 85lb of shoulders last week for our annual Block Party and getting ready to cook 100lb this weekend for some friends. Last weeks shoulders were probably the best I've ever cooked...need to remember what I did right this time :)
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Welcome all! Actually preparing for our annual block party this weekend. I was deciding between cooking shoulders or whole hog..just got some stitches out so figured shoulders would be easier to handle this weekend.
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Welcome Another_Q_Lover! Sounds like you'll have some great recommendations and knowledge to share!
Donald
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Do you make the best sauce in the state? Now's your chance to prove it! Enter your best sauce(s) now. Following are the details:
http://www.ncbbq.com/pitmaster/overview.aspx
Good luck!
Donald
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Unfortunately I don't have one...maybe one of the others will.
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I was right in front of Bobby so I really couldn’t see what Ed was doing. We did notice one thing: it looked like he pre-sliced the ribs before putting them on the grill (cut a slice between the ribs almost all the way through, but not so far as to completely separate them). This would make sense as it would allow them to cook quicker.
Quite ...
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Yep. Wed, May 27th at 8:30pm on Food Network.
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Did you get my email? If not, you should be able to attach images now...let me know if you still have problems (I am the system admin!)
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