• Joined May, 2009
  • Intermediate Home Cook
  • 0 medals this month
  • 0 medals lifetime

Originally from upstate NY, been a Floridian for almost 5 years at this point.  Retired federal meat inspector (over 35 yrs.) Brought up in the meat business.  My entire life I regreted not going to culinary school as a youngster.  Every one has to have some sort of art form and cooking (I guess) is mine.  My specialties are sausage making and Bar B Q.  I do what I do well but always looking to improve.

Gee never met one I truly didn't like!  To begin with my wife's spaghetti sauce is way over the top for greatness.  I love every sort of smoked, cooked, cured, dried sausages.  Haven't met a vegetable I don't like either.  I love shell fish in any form, I have in my {after teen years} come to like finned fish.  Now of course there would be a long list of heirloom family recipes that represent comfort food to me.  To be honest, an absolute favorite?  I guess it depends on what I feel like on a given day.

My Most Recent Ratings

Hound's Barbecue Spare Ribs

Hound's Barbecue Spare Ribs

The rub is awesome! I adjusted the cook method to gas. I am a believer in the right method with a proper smoke pot, gas can achieve similar results (low temp, with wet wood chips). I made my ribs running the grill between 180 and 200 degrees for 6 to 7hrs. Let me note that I use profesionally ground wood chips. They are more of a course chip as opposed to the flakey chips you buy at retail stores. They burn more evenly. I do agree about using BBQ sauces although I do use it the last 15 min of cook for a nice glazed appearence only. — promfh 5/5/2009

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