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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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>On Tue, 30 Sep 2003 00:52:43 GMT,
>MirandaWrites@FairandBalancedRaspberrymarshmallow fullmoonsbymoonpie.com >(Miranda Writes, Devil's Advocate) wrote: > 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 The best way to do it is take two ribs at a time and microwave them for 8 minutes. Take them out and eat one. While the meat is still in your mouth pour enough of Tony Roma's Q sauce in your mouth to fill it up. Don't strangle or choke on the sauce because if you do you'll lose the marvelous taste of good old-fashioned and old-time smoked flavoring. Microwave two more and continue until full. Remember to use all of the sauce in one setting because placing any of it that is left in the refrigerator will spoil the original factory fresh taste. Never heat the sauce as the wholesome, natural taste is always better in it's orginal unheated state. Follow these instructions and you'll be like the other 30+ generations who have savored this special oldtime recipe that has survived from the pig roasts and feasts of the ancient Roman emporer Nero. Join the million and probably billions of satisfied and happy Tony Roma Q sauce customers who continue to join hands and shout in triumphant jubilation, "Mama Mia that's a spicy meatball." |
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