Replies

So, here is what we are doing tomorrow. 5 briskets, 4 sides of St.Louis Pork Ribs, 5 pounds of Pork BAck, a few chickens.

Cook very slowly over pecan wood. Make sure it is pecan wood. Keep the fire away from the meat.

Mix, 1 quart of Apple cider vinegar, 2 cups extra-virgil Olive oil, 1 cup salt, 3 tbsp black pepper, 1 pint Worschester Sauce, and 2 tbsp of Ceyenne pepper.

All meat heavily sifted with salt, black pepper, and ceyenne pepper.

Get it on the pip early. The key to perfection in hog ribs is time. You cannot, CANNOT, hurry BBQ. You might just as well be hurrying Michaelangelo doing the statue of DAVID. Do not hurry.

Bast very frequently all meat. Modulate the baffle in the pit as necessary to keep the fire going, but do not allow flames.

This will take, if properly performed, at least 5 hours.

The best piece of meat is a tenderloin. It must be eaten, for maximum cullinary delight, immediately upon being taken from the pit. Everything waits for the Chateaubrian. The tenderloin weights about 8 pounds fresh, 6 pounds cooked. The tail of the tenderloin is the most highly prized. Do not tell others as they believe the larger end is more desirable, but those of us who have had the experience know that the tapered end is the ultimate piece of meat.

I could tell you more, but they are family secrets,....I would have to kill you if I told you.