Someone needs to tell Mr. Solis that charcoal starter fluid is nasty,
and it taints his otherwise good barbecue.

--Bryan

> wrote in message
ups.com...
> Someone needs to tell Mr. Solis that charcoal starter fluid is nasty,
> and it taints his otherwise good barbecue.
>
> --Bryan
>

Odd, my kids brought me some and it was fine? Hopefully it was just a
one time error on some ones part. Hope your next meal is better.

KC

> wrote in message
ups.com...
> Someone needs to tell Mr. Solis that charcoal starter fluid is nasty,
> and it taints his otherwise good barbecue.
>
> --Bryan

Why not you?

Edwin Pawlowski wrote:
> > wrote in message
> ups.com...
> > Someone needs to tell Mr. Solis that charcoal starter fluid is nasty,
> > and it taints his otherwise good barbecue.
> >
> > --Bryan
>
> Why not you?

I will, but I'm one lone customer, and not even that much of a
customer, since usually I just buy pints or quarts of his sauce, and a
side of his potato salad for my wife, which she declares to be the best
in St. Louis.
I do have to admit though, naptha and all, the $7.95 all you can eat
rib tips on Mondays and Tuesdays is tempting.

--Bryan

Edwin Pawlowski wrote:
> > wrote in message
> ups.com...
>
>>Someone needs to tell Mr. Solis that charcoal starter fluid is nasty,
>>and it taints his otherwise good barbecue.
>>
>>--Bryan
>
>
> Why not you?
>
>
and after that, why not just make your own? I used to order barbecue
out until I got the WSM, then I realized that I can do it better than
they can (with much info from this group). Haven't ordered it when
we've gone out to dinner since.

--
Steve

Never read the fine print. There ain't no way you're going to like it.

Steve Calvin wrote:
> Edwin Pawlowski wrote:
>
>> > wrote in message
>> ups.com...
>>
>>> Someone needs to tell Mr. Solis that charcoal starter fluid is nasty,
>>> and it taints his otherwise good barbecue.
>>>
>>> --Bryan
>>
>>
>>
>> Why not you?
>>
> and after that, why not just make your own? I used to order barbecue
> out until I got the WSM, then I realized that I can do it better than
> they can (with much info from this group). Haven't ordered it when
> we've gone out to dinner since.
>

Amen!! Once I learned to manage the temps on my ECB my bbq has been
better than restaurant bbq. Even my mistakes:-)

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

Matthew L. Martin wrote:
> Steve Calvin wrote:
> > Edwin Pawlowski wrote:
> >
> >> > wrote in message
> >> ups.com...
> >>
> >>> Someone needs to tell Mr. Solis that charcoal starter fluid is nasty,
> >>> and it taints his otherwise good barbecue.
> >>>
> >>> --Bryan
> >>
> >>
> >>
> >> Why not you?
> >>
> > and after that, why not just make your own? I used to order barbecue
> > out until I got the WSM, then I realized that I can do it better than
> > they can (with much info from this group). Haven't ordered it when
> > we've gone out to dinner since.
> >
I do make my own. It's nice that my sister lives on an acre filled
with shagbark hickories. I mostly just buy the sauce there.
>
> Amen!! Once I learned to manage the temps on my ECB my bbq has been
> better than restaurant bbq. Even my mistakes:-)

Or even just a Weber Kettle. A local grocery had baby backs for only
$2.99 a # a few days ago.
>
> Matthew
>
--Bryan

wrote:

>
> I do make my own.

Good man! ;-)

>It's nice that my sister lives on an acre filled
> with shagbark hickories. I mostly just buy the sauce there.
>
>>Amen!! Once I learned to manage the temps on my ECB my bbq has been
>>better than restaurant bbq. Even my mistakes:-)
>
>
> Or even just a Weber Kettle. A local grocery had baby backs for only
> $2.99 a # a few days ago.

Certainly do-able on a kettle. I actually started on my Weber Silver B
gasser but got tired of cleaning out the bottom of that sucker so I
bought the WSM which makes that task a LOT easier. Plus the temp control
is much easier too. Never had a ECB of K but assume that they're
easier to manage as well, although more costly.

Long as you're enjoying, that's the key.

--
Steve

Never read the fine print. There ain't no way you're going to like it.

Steve Calvin wrote:
> wrote:
>
> >
> > I do make my own.
>
> Good man! ;-)
>
> >It's nice that my sister lives on an acre filled
> > with shagbark hickories. I mostly just buy the sauce there.
> >
> >>Amen!! Once I learned to manage the temps on my ECB my bbq has been
> >>better than restaurant bbq. Even my mistakes:-)
> >
> >
> > Or even just a Weber Kettle. A local grocery had baby backs for only
> > $2.99 a # a few days ago.
>
> Certainly do-able on a kettle. I actually started on my Weber Silver B
> gasser but got tired of cleaning out the bottom of that sucker so I
> bought the WSM which makes that task a LOT easier. Plus the temp control
> is much easier too. Never had a ECB of K but assume that they're
> easier to manage as well, although more costly.

The only thing that would ever tempt me to get something better
(probably a WSM) is the issue of winter. With the kettle there's a lot
of tending to that I enjoy if the weather is decent, but I'm not crazy
about standing in the snow. Not that I don't do it, but it's not so
much fun.
>
> Long as you're enjoying, that's the key.

Oh, I'm enjoying. That's why I'm at least 15-20 pounds overweight.
>
> --
> Steve

--Bryan

On 10 Oct 2005 11:12:50 -0700, wrote:

>
>Steve Calvin wrote:
>> wrote:
>>
>> >
>> > I do make my own.
>>
>> Good man! ;-)
>>
>> >It's nice that my sister lives on an acre filled
>> > with shagbark hickories. I mostly just buy the sauce there.
>> >
>> >>Amen!! Once I learned to manage the temps on my ECB my bbq has been
>> >>better than restaurant bbq. Even my mistakes:-)
>> >
>> >
>> > Or even just a Weber Kettle. A local grocery had baby backs for only
>> > $2.99 a # a few days ago.
>>
>> Certainly do-able on a kettle. I actually started on my Weber Silver B
>> gasser but got tired of cleaning out the bottom of that sucker so I
>> bought the WSM which makes that task a LOT easier. Plus the temp control
>> is much easier too. Never had a ECB of K but assume that they're
>> easier to manage as well, although more costly.
>
>The only thing that would ever tempt me to get something better
>(probably a WSM) is the issue of winter. With the kettle there's a lot
>of tending to that I enjoy if the weather is decent, but I'm not crazy
>about standing in the snow. Not that I don't do it, but it's not so
>much fun.
>>
>> Long as you're enjoying, that's the key.
>
>Oh, I'm enjoying. That's why I'm at least 15-20 pounds overweight.
>>
>> --
>> Steve
>
>--Bryan

OK - I'll cross post this one time [to what looks like Seattle Foods].

The K is the way to go if you want to BBQ the year round. Couple it
with a Guru & it is 'set it & forget it' time. More accurate than
your oven.

I did the T-Day bird on my #7 yesterday and even though I made
provisions for the fact I had brined it, I had to advance dinner by
1/2 an hour. That 18lb bird was done in 2 1/2 hours running at 325
[dome temp]. I pulled it at 145F & it rested out to 155F. The
Famdamily pronounced the best yet [I used a little Alder], and in
haled most of it.

I'm enjoying too -too much, eh.

Harry

On 8-Oct-2005, "Matthew L. Martin" > wrote:

> Steve Calvin wrote:
> > Edwin Pawlowski wrote:
> >
> >> > wrote

[...]

> >>
> > and after that, why not just make your own? I used to order barbecue
> > out until I got the WSM, then I realized that I can do it better than
> > they can (with much info from this group). Haven't ordered it when
> > we've gone out to dinner since.
> >
>
> Amen!! Once I learned to manage the temps on my ECB my bbq has been
> better than restaurant bbq. Even my mistakes:-)
>
> Matthew
>

What Mathew and Ed said. The nearest passable BBQ I can buy is 20 mi.
away. The closer ones are Sonny's, Jazzy's and Rib City. Sonny's is edible,
but just. I wouldn't take my dog to Jazzy's or Rib City. I'll give Jazzy's credit
for using fire and smoke. It's been a year or more since I've been to First
Choice BBQ in Brandon, FL. The last time I was there it was about as good
as you're going to get in a restaurant. I checked out Bruce's Meats and BBQ
down on Westshore. They have signage in the window stating they were
voted #1 BBQ in Tampa Bay. Could'a fooled me. The plate they sold to me
wasn't fit to eat. For Dave's benefit I want to add that too many times I was
served meat that had been held way too long. Bruce's Meats (I'm pretty
sure served me cooked meat that they reheated somehow and ruined it.)

At home I can make it dry or wet, spicy or not. I just season it with my house
rub, cook it without turning it over, then eat it like it comes out of the pit. If
you don't get it too hot or use too much smoke, it'll be good every time. How
hot is too hot? I'd say 350°f should be the upper limit. Below 175°F I'd worry
about the meat dwelling too long in the danger range for bacteria growth. I
cook at 250° to 275° at the grate. In this range you can expect ribs to finish
in about 4 hours and butts to get done at about 7 hours. Times are variable
according to the particular rack of ribs or selection of butt. They may vary
an hour or more. If you cook at lower temperatures, bring a lot more beer.

Of course, this whole dissertation is for those who may be still asking
how it's done. I'm pretty sure Jack Curry and the Hound are sitting up
there with a tall one in hand laughing their ass off.

For those that know, feel free to ad lib.

For those that don't; ask questions. You'll get plenty of answers
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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Brick wrote:
> They have signage in the window stating they were
> voted #1 BBQ in Tampa Bay.

I kinda miss living in Tampa Bay. We moved there for my wife to go to
grad school at USF, and I had a job working at one of the many clothing
optional resorts up in Pasco Co. Every day after I got off work I
could jump in the pool, or go over to the club next door where we had a
membership and the people were nice.
How does that relate to BBQ? Well, I used to have everybody who came
down from St. Louis bring with them cases of Maull's Barbecue Sauce,
and I'd grill up 10 pound of leg quarters every weekend that they were
on sale--which was often--and share them with my nudist buddies at the
club. They used to go on sale for 29=A2, and sometimes as cheap as 19=A2
per pound in 10# bags. That was back in the early 90s.
Another job I had down there was cleaning restaurant kitchens, and I
can tell you that there is one place in Tampa I'd never eat, Shell's.
I've been in their kitchen.

--Bryan