To: Clint N. Suhks
38 posted on
06/19/2013 4:08:07 PM PDT by
advertising guy
(golf in june in Phoenix ? it's so dry, our gators use Gold Bond)
To: advertising guy
First you don't want to burn those. Ribs I smoke on the top rack at 200° for 4 hours. Make sure you get the butcher to take off the membrane. Chicken I put on the rotisserie for 15 minutes a pound of until the little pop-up thing pops up. Chicken parts on medium fat side up at first for about 40-45 minutes depending on the cut. Make sure you move them around so grease doesn't cause a fire. Steaks I sear with the 30,000 BTU sear burner for about 2 minutes a side then through it on the regular burner on high for around 3 minutes a side depending on the thickness.
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