My efforts at adding barbequing to my grilling repertoire continue apace, as I managed to hold a 225° temperature for a rack of ribs for five hours, to great result. This was a batch of baby backs, though that would have suited the slow-cooking demands of spare ribs, which I will probably try next. I'm working my way up to one day attempting a port shoulder, so this was another baby (back) step towards that goal.
R.I.P.: Schoep. :(
All trademarks are properties of their respective owners.
News CGI copyright © 1999-2014 James "furn" Furness &
All rights reserved.
Chatbear v1.4.0/blue++: Page generated 20 November 2014, 21:45.