I smoke my pork for 12plus hours, my ribs,and my tri tip with my own rub on it . I recently made my own homemade BBQ sauce as well. My only dilemma at this point is on holding my smoked ribs. I want to be able to keep my ribs warm, moist and and ready for the grill..to be sauced and caramelized, ready to go out to the customer. Anyone have any tips or ideas on how to do this?!?
Gonna grill some jerk chicken and Alpine beef hot dogs, along with asparagus and pork chops(we like variety)..and was wondering if grilling artichokes was even possible? Thanks. :)
Ok..so I made deep fried cheesecake balls and they were to die for...anyone ever had them or even heard of them? If you want the recipe..just ask! Thanks!!
Hs anyone ever tried making a deep fried peanut butter and jelly sandwich?
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