Serious Eats: Talk
BBQ 2009: Your Successes?
Here in SE Michigan (at 35F this morning!) the outdoor BBQ season is winding down. We had a lot of good meals this summer, and with a lot of patience and a good grill I finally nailed the technique for perfect ribs. Tender, juicy, with a good 'bite' left in them, I finally feel good about cooking them regularly. Next year, I'll couple that with a recipe for my own sauce, something I haven't tried to do in probably 30 years.
So how were your own BBQs this year? Did you learn or make anything new?