lars1048
Boynton Beach Fl
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
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Hound's Barbecue Spare RibsThe 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.
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on Tuesday, May 05, 2009
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.
