Home |
Search |
Today's Posts |
![]() |
|
Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.barbecue
|
|||
|
|||
![]()
Nick Cramer > wrote in news:20070515001100.300$k3
@newsreader.com: > When the book arrives, all will be revealed! > > Sounds promising. Should get it today. I'm glad you're saying this book is good. This is one area where the Internet often creates problems: It's an overload of information out there, but you do not really know how credible a piece of information is. For instance, I could just put some bs out there about how to corn beef, and someone would find it and use it. I have sometimes found recipes on-line which are totally off. They are either just bad recipes, or something is missing or left out. Come to think of it, that's also where this group is so great: It has a bunch of credible people who knows what they are talking about, so it's a credible source of information. Thank you Nick (and everyone)! ![]() -- //ceed |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Pulled Pork -- what to do with already cooked pork with no spices added | General Cooking | |||
Pork loin for pulled pork? | General Cooking | |||
First pulled pork, first bbq | Barbecue | |||
Pulled Pork (yet again) | Barbecue |