karpenter
Gold Member
- Jun 5, 2018
- 3,289
- 440
- 170
A Couple Of Weeks Ago
I Got A Slab Of Pork Spare Ribs
Doggone Meaty For What They Are, And Cheap Too !!
I Had Some Left-Over Hoisin Sauce, And Crystallizing Honey
So I Made Chinese Ribs
They Were Turning Out Great On The Grill
But Time And Weather Made Me Finish Them In The Oven
One Hour At 350 Degrees....I Was Dis-Appointed By That
But They Still Turned Out Really Good
And Now I'm Officially The Master
Of The 220 Degree Weber Kettle Grill
So, My Wife Brings Home An 8# Brisket
Fifty Bucks, Fifty Bucks ?!!?
And I'll Use Kingsford Blue Label Briquettes
(I Use Lump Charcoal For Casual Grilling)
And I Will Use The Snake Briquette Method For The Fire
I Think I'm Looking At A 10hr Or Better Cook
So I'll Get Started When I Wake-Up About 3am
I'm From The Kansas City Area
So KC Style BBQ Sauce Is How We Roll
There Will Be Potatoes, Grilled In Husk Corn
Some Other Stuff, And I'll Grill Our Artichokes Too
I Got A Slab Of Pork Spare Ribs
Doggone Meaty For What They Are, And Cheap Too !!
I Had Some Left-Over Hoisin Sauce, And Crystallizing Honey
So I Made Chinese Ribs
They Were Turning Out Great On The Grill
But Time And Weather Made Me Finish Them In The Oven
One Hour At 350 Degrees....I Was Dis-Appointed By That
But They Still Turned Out Really Good
And Now I'm Officially The Master
Of The 220 Degree Weber Kettle Grill
So, My Wife Brings Home An 8# Brisket
Fifty Bucks, Fifty Bucks ?!!?
And I'll Use Kingsford Blue Label Briquettes
(I Use Lump Charcoal For Casual Grilling)
And I Will Use The Snake Briquette Method For The Fire
I Think I'm Looking At A 10hr Or Better Cook
So I'll Get Started When I Wake-Up About 3am
I'm From The Kansas City Area
So KC Style BBQ Sauce Is How We Roll
There Will Be Potatoes, Grilled In Husk Corn
Some Other Stuff, And I'll Grill Our Artichokes Too