thanks Bill. I couldn`t find watermelon or orange chicken on the gefsmith
book you refered. I am very interested in flavouring thighs with watermelon,
similar to raspbery. I am planning to process watermelon and add it to the
ketchup and honey, as per your recipe. Any advice??. ps. sometimes I think
you refer these other books to show how good yours is in comparison.
(Humor)!
Thanks Bill.
Seeing the trimming of St. Louis style ribs brings back memories for me
when a while back I cooked these same type of ribs in a competition where
the meat was provided and I had no say so in the matter as far as choosing
what type of rib meat to prepare & cook. However, if I had had my choice,
I would have chosen the baby loin back 1 1/2 to 2 down as they are the best
when the membrane is removed, marinated, cooked with charcoal with no
lighter fluid & the use of apple wood chips soaked in apple juice and most
importantly, the injecting of our 1st place 5 S BBQ sauce, Smoky, Sweet, S
picy, Special Sauce.
1 2 3 4 5
See ya & eat BBQ every day!
Chris