Comments for The BBQ Blog http://www.blueandorange.net/bbqblog The BBQ log of a first-year BBQ cook Sat, 08 May 2010 13:57:09 +0000 http://wordpress.org/?v=2.9.1 hourly 1 Comment on Wrestlemania Pulled Pork by Rene http://www.blueandorange.net/bbqblog/?p=18&cpage=1#comment-66 Rene Sat, 08 May 2010 13:57:09 +0000 http://www.blueandorange.net/bbqblog/?p=18#comment-66 Good story, sounds like a good shoulder. I believe my softball team plays against the same Joe's in the Metuchen league. Check my blog out, I have som,e similar amarteurish stories- Good story, sounds like a good shoulder. I believe my softball team plays against the same Joe’s in the Metuchen league. Check my blog out, I have som,e similar amarteurish stories-

]]> Comment on Wrestlemania Pulled Pork by Griddle-Q GQ235 Medium Griddle for BBQ Grills, Stainless | livebbq.com http://www.blueandorange.net/bbqblog/?p=18&cpage=1#comment-29 Griddle-Q GQ235 Medium Griddle for BBQ Grills, Stainless | livebbq.com Tue, 30 Mar 2010 23:51:38 +0000 http://www.blueandorange.net/bbqblog/?p=18#comment-29 [...] Wrestlemania Pulled Pork « The BBQ Blog [...] [...] Wrestlemania Pulled Pork « The BBQ Blog [...]

]]> Comment on Snow Ribs by Chris Wilcox http://www.blueandorange.net/bbqblog/?p=16&cpage=1#comment-7 Chris Wilcox Fri, 12 Feb 2010 07:04:13 +0000 http://www.blueandorange.net/bbqblog/?p=16#comment-7 We had enough rub, yeah. We had a little bit extra that I meant to put into the mop, but I forgot about the idea and rubbed it into the meat. Whoops. I generally keep things around 200-225, at least I have so far. I've been worried about smoking things too quickly, and I've tried to go with a "less is more" approach. But I'll start making better note of that in these blogs. I love veggies, and you're right, I should try adding a side dish every once in a while. The ribs we made came with a side dish of chili, which is man food on top of man food. Some variety would be nice. Thanks for the comments, they're greatly appreciated! Any advice you offer goes into what I do, so keep it coming! We had enough rub, yeah. We had a little bit extra that I meant to put into the mop, but I forgot about the idea and rubbed it into the meat. Whoops.

I generally keep things around 200-225, at least I have so far. I’ve been worried about smoking things too quickly, and I’ve tried to go with a “less is more” approach. But I’ll start making better note of that in these blogs.

I love veggies, and you’re right, I should try adding a side dish every once in a while. The ribs we made came with a side dish of chili, which is man food on top of man food. Some variety would be nice.

Thanks for the comments, they’re greatly appreciated! Any advice you offer goes into what I do, so keep it coming!

]]> Comment on Snow Ribs by Gene http://www.blueandorange.net/bbqblog/?p=16&cpage=1#comment-5 Gene Thu, 11 Feb 2010 23:53:02 +0000 http://www.blueandorange.net/bbqblog/?p=16#comment-5 Did you have enough rub? the other thing to include is what temp you cooked at. I try to stay between 200 and 225 for the first 3/4 of the cooking and go up to 250-275 the last hour or so. you have to watch carfully the last hour. I would go with a briskett. I give you the BBQ sauce I use for briskett from that book if you want. I really like this blog keep it up!! another option would be some Jerk chicken that you smoke with some fruit wood. and you might want to look into some veggies on the grill. I know I don't like them but you have to think of the people you are serving, that goes for makeing things too spicy. I usually cut the spicy things in half when I'm selling the food or making it for women and children. If you are cooking for Guys that like hot stuff put the full hot stuff in the recieps. Did you have enough rub? the other thing to include is what temp you cooked at. I try to stay between 200 and 225 for the first 3/4 of the cooking and go up to 250-275 the last hour or so. you have to watch carfully the last hour.
I would go with a briskett. I give you the BBQ sauce I use for briskett from that book if you want. I really like this blog keep it up!! another option would be some Jerk chicken that you smoke with some fruit wood. and you might want to look into some veggies on the grill. I know I don’t like them but you have to think of the people you are serving, that goes for makeing things too spicy. I usually cut the spicy things in half when I’m selling the food or making it for women and children. If you are cooking for Guys that like hot stuff put the full hot stuff in the recieps.

]]> Comment on Smoked Buffalo Chicken Wings by Gene http://www.blueandorange.net/bbqblog/?p=9&cpage=1#comment-4 Gene Thu, 11 Feb 2010 23:42:28 +0000 http://www.blueandorange.net/bbqblog/?p=9#comment-4 I would cut the cayane by more than 1/2. the hot sauce has a LOT of salt in to take that into too. I would cut the cayane by more than 1/2. the hot sauce has a LOT of salt in to take that into too.

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