hot dogs and burgers.. maybe some baby back ribs. mmmm

you cook secrets like you cook crack

Boil the ribs first until fully cooked. (about 10 min.)
Sather them with sauce, then throw them on the BBQ for about 5 min.

Otherwise they can get burnt trying to make sure they are fully cooked...
(works well with chicken too)

off topic mabye??

olde english, gin and juice, etc...

Boiling ribs is like staring at waveforms all day (you just don't do it)

You need to bbq ribs all the way, don't cheat by boiling them.

hip hop and back yard barbecues need to have ribs, carne asada, burgers, hot links, potato salad.

Hell yeah your losing all the flavor if you boil them!
Nice and slow on the grill will do the trick (no misquote)

ok, just be careful not to burn them or dry them out.

^ i was at the lake this past summer and my bro was makeing ribs on the bbq.. he though he was so good at cooking rite.. so w.e hes like yea there done so i tried one and it honestly tasted like wood chips.


point of story.. DONT OVER COOK RIBS.

Terri: If Tony Roma can make ribs better than Black people, Isaac can own a Black barbershop...
Calvin: Wait a minute...”ribs better than Black people?"
Jimmy: Tony Roma boils his ribs! That is *not* authentic!
Dinka: Tony Roma is delicious! I don't see White or Black... I just see red sauce on everyt'ing!

^^ that fat dude on the stair scenes is priceless. (no misqoute)

ouch! I'm gettin' "flamed" on the BBQ thread.

BBQ for life

Live from the BBQ

whats that movie where the guy just gets out of jail, goes to a BBQ and gets a girl pregnant?

dont be a menace to south central while drinking your juice in the hood??

yeah!!!! Love that movie!

haha! ashtray,i'm pregnant.
ALREADY?!

The job interview is classic.

Wrap your ribs in foil, cook on indirect heat and when they're almost cooked, remove foil and apply your sauce. This way you keep all the flavor you lose when you boil them and you're not drying them out by introducing them to direct heat/flame.

Corn on the cob,

dip it in salt water, wrap in foil, place directly on bbq coals. When done, unwrap dip in salt water again. Dopeness.

if you must resort to using foil, make sure shiny side is out (dull side touching food)

salt water???hmmm gotta try that! what does the salt water do? give it more flavor?



I have heard that from time to time but does it really matter? i dont even bother when i use foil and dont notice a difference.

The corn can get kinda charred from sitting right on the coals in the foil, the salt water gives it taste and kinda wets it back up.

PAUSE!!!!

there fixed

I would love to also do some brisket! (NH NM)

I also read on using liquid smoke to give it a good Smokey flavor!

if the shiny side of the foil comes in contact with your food at high temperatures
it can supposedly contribute to alzheimer's...

Wait... what were we talking about again?

BBQ JC... smokey BBQ!

BBD? I love those guys? That Poison song is going to be a hit one day. Watch!

how about coleslaw (instead of mayo I use a soy sauce/vinegar/sugar/sesame dressing)

Brisket is great stuff. I usually buy a six pound slab of it from my local butcher and do a combo BBQ and oven treatment on it. Just make a rub out of some chili powder, oregano, pepper, cumin salt and brown sugar and spread that all over the brisket. Smoke the brisket over indirect heat with hickory chips on a charcoal BBQ for a good 90 minutes to two hours, then wrap the whole works up in tin foil and gently roast in the oven for four more hours at 250 F to penetrate the meat with the flavour of the BBQ and hickory. Thinly slice and pile it on some buns with a good barbecue sauce and jam that forcefully into your face.

And yeah, regarding ribs, never, never, never boil them. I use a method that's opposite to the brisket. Just season the ribs with a little salt, pepper and brown sugar, wrap them in foil and bake in the oven for two hours at about 300 F. At this point, they're cooked and tender. Now mix a good barbecue sauce with some red wine vinegar and put the ribs on the barbecue (preferably charcoal). Baste the ribs generously with the sauce, turning often. Re-apply the sauce every 15 minutes or so for a good hour or two until you have a tacky, sweet, deeply browned cover on the juicy tender ribs. And much like the brisket, you can now proceed to forcefully jam the ribs into your face.

Oh, and the rest of my secrets are on my food blog at www.foodfunk.ca. Cookin' and DJ'in are my primary hobbies! Come for the food, stay for the funk.

Slow cooked pulled pork.

Do it up the night before, let it slow cook all night - no preparation the next day except serving it on some buns with a bit of cole slaw over it.

Yum.

Ha! That'd be funky!

should read "cumin, salt,"