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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. |
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Miranda Writes, Devil's Advocate typed:
> Several different flavors, in fact. Right there at eye level on the shelf of > my favorite supermarket. > > So how long do I need to parboil the ribs before drowning them in the > bottled glop in order to achieve that perfect Tony Roma's patented fake-Q > meat product®? > > Miranda > The Barbecue Widow Don't you know *NOTHING?* You boil 'em *IN* the sauce, or that's what I was told, anyways. bob |
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![]() "Miranda Writes, Devil's Advocate" <MirandaWrites@FairandBalancedRaspberrymarshmallow fullmoonsbymoonpie.com> wrote in message ... > Several different flavors, in fact. Right there at eye level on the shelf of > my favorite supermarket. > > So how long do I need to parboil the ribs before drowning them in the > bottled glop in order to achieve that perfect Tony Roma's patented fake-Q > meat product®? > > Miranda > The Barbecue Widow Hell, I say ya coat em in sauce then wrap em in plastic wrap and stick em in the oven for about 2 hrs. That oughtta get it. -- Fosco Gamgee Whitfurrows and his 6" boner |
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