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sauce or not Poll
First of all, let me say I like sauce on my Q (ribs, pulled pork, chix, etc). I have tried it both ways and have finally (with the last batch I posted) decided I like it better after. Do the full smoke, rest and serve with sauce on the side. That's the way it tastes best to me. {As a side...- retread
- Post #6
- Forum: For New Members
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Yesterday's Ribs
Please forgive the delay in posting this but after I got done with enjoying the ribs I'm gonna show I had to pack, sleep, and then fly to Seattle. It delayed me a bit Here we go! Rubbed and resting: Smoked 220-250 for 3 1/2 hours with hickory, foiled for 1 1/2 hour and then smoked again... -
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The absolute worst invention EVER!!!
Way back in my youth, I remember something similar, but for guys. I forget what the heck it was for, but it was called a "dickey" (I kid you not!)- retread
- Post #3
- Forum: General Discussion
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Video of new Blackstone Griddle in action
I've only got two problems: NO MEAT (or shrimp, chicken, or something!) No hot sauce (Dave's Insanity, Tabasco Habanero, Melinda's XXX etc) Otherwise, it looks great! Good job- retread
- Post #28
- Forum: Grilling Tips
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Washington DC Gun Control
It's 60/100,000 per month. { (2112/160000) X 100000 } / 22 -
Smart dog
"Old age and treachery will ALWAYS defeat youth and skill!"- retread
- Post #9
- Forum: General Discussion
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Best BBQ cocktails?
Heres an easy one, but you have to start the day before. You also need an aluminum bowl which can hold about 3qt Buy a can of frozen limeaid concentrate and a 750 ml bottle of Bacardi. Throw the can of limeaid into the sink until it thaws. Once thawed, open the can and pour the contents...- retread
- Post #16
- Forum: Beer & Ale
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cilantro - corriander
However, there are many people who cannot STAND the taste of cilantro. My wife is one, Julia Child was another. As I understand it, there seems a genetic difference which causes cilantro to have a "soapy" taste to those affected. I am not "blessed' that way, but (as I said before) my bride... -
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Help BBQ Experts! Rib time :-)
I've done baby backs at 3-2-1 and enjoyed them! I think the time can be variable (especially the time the ribs are actually IN the smoke (ie not in foil) -
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Getting too much smoke - Any suggestions
I don't know which GOSM you have, but if you have vents down low, at the base of the smoker, close them to the stops (about 1/4 to 1/2 inch open)- retread
- Post #2
- Forum: Propane Smokers
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How did you come up with your screen name?
Like many before me, my handle came out of a CB handle, since I couldn't use "Jeff" or any real combination of that. I took "Retread" as a CB handle, because I'd moved so many times, up to then. It continues. I'm Retread!- retread
- Post #529
- Forum: For New Members
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Another rack of ribs, an experiment between straight smoke and 3-2-1, with plenty of Qview
Mostly texture/tenderness. We prefer the fall off the bone, really juicy, which comes from the foiling at the "2" section. I wanted to see how they were with the "bite" of pure smoke. I choose 3-2-1 for my ribs, but you certainly are welcome to go the other way! -
Another rack of ribs, an experiment between straight smoke and 3-2-1, with plenty of Qview
I have done 3-2-1 a couple of times and decided to try 6 hours of straight smoking, rather than that, to see which one my wife and I enjoyed better. Anyhoo, here's the Qview of 6 hours straight smoke starting with how I bought 'em: Boy do they fold 'em tight!.. when you open them, here's...
