> wrote in message
ups.com...
> Hey, I had two things I wanted to post about.
>
> One, I finally went to a Sticky Fingers BBQ restaurant here in
> Greenville and was disappointed with the ribs. I guess I had high
> expectations. I got this sampler platter with ribs with different
> sauces and rubs. Not sure how to explain it. They seemed dry and
> didn't have much meat on them. The ribs I make in my own smoker are
> real meaty and taste good without sauce.

Not a suprise at all. Commercial ribs usualy suck, expecailly in a chain
restaurant.

>
> Second, I was wondering if anyone else has had their gas grill go up in
> flames when all the grease caught fire? Ok, maybe this was a dumb
> idea, but I've been cleaning the grates by turning all the burners of
> my gas grill on high and closing the lid. It heats up to over 500
> degrees and burns off all the stuff. Well, I did this after cooking
> some burgers and then all the grease on the bottom of the grill catches
> fire as well and the temperature goes up over 600 approaching 700.
> Black smoke is coming off of the fire. Flames are shooting a few
> inches out of the back of the grill...
>
> So, I turned off the burners and opened the lid. Eventually the fire
> went out.

I do it all the time. Best fires are after chicken. I open the lid once
the flames start and let them burn out. Important to do it often so you
don't get as much buildup.
--
Ed
http://pages.cthome.net/edhome/