Well I guess it is Monday again, the start of another week. I am at home telecommuting today, and I got quite a stack of work done. My usual program gotomypc.com was not working for some reason ( I think they are working on the firewall) so luckily I had my blackberry to check e-mail with.
I got an invitation to judge a barbeque contest in November today, which is on top of another one that I just got for October. The one in October is one that I have done for the past three years, but the other one is a new contest in Central Georgia, so this is exciting. I am hoping that maybe next year I will get an invitation to the Memphis in May contest, which is like the world championship, now that I am a trained and certified judge.
I had a fairly quiet eating day today, with two whole wheat toaster waffles, and three sausage patties for breakfast, two hamburgers cooked on the grill and a handful of salad for lunch and a bowl of chips and a glass of milk for a snack. I haven't decided on supper as yet.
It's hot as a fire cracker outside today, and I have been hunkered down in the basement with my work. I have another 30 to 40 minutes of work to get under my belt. I hope everyone is hanging in there and has a great week.
George
posted by George at 3:53 PM
4 Comments:
George- sounds like you are a BBQ pro. Do you use gas or charcoal?
Smoochums:
At home I prefer Charcoal, but my smoker/grill rusted out and I haven't replaced it yet. I have a gas grill that I have been using which is very convenient after work. I really think a serious barbeque nut should have both, one to use on the weekends when he has the time and one to use during the week, when you want to cook a quick supper or lunch. I really would like something called a "big green egg" which a smoker/grill that is made of insulated tile, that they sell down here. My Brother-in-law has one and they work really great.
As a barbeque judge you get to eat other people's barbeque which is about as good as it gets. These teams really do put a lot into their barbeque, in time and money and attention (often they stay up all night cooking) so I am always very appreciative of their work. At the contests they only cook over charcoal or hardwood, usually hickory or fruitwood.
Hi George. My hubby swears by charcoal and wood. He WILL NOT use a gas grill. He has tried over 15 different types of wood, and you really can taste a difference in the wood. He is having a little challenge with his ribs though. They are comming out dry. Someone told him to bake them first then smoke them, but we HATE baked ribs. Someone else said he is cooking them too long. He usually puts them on for 8 hours, he is going to try again next week and only put them on for 4 hours. He has chicken, pork, seafood, veggies, turkey, and brisket mastered. We are just looking for a way to make those ribs more tender. Any suggestions?
My father-in-law cooks his ribs in the oven first and finishes them on the grill, which I agree tastes like baked ribs, which I don't like. ( But PLEASE don't tell him that.) My experience is that relatively low heat and high smoke, like one of those tall smokers tends to do the trick and that 8 hours may be too long. Try them at 6:00 hours; cook enough so that you can try a couple of ribs for doneness. The great thing about being a barbeque judge is that you don't have to cook you just have to eat (and be a critic). And for Free! I think I may do this full time as a second career. Tell your husband agree with his assessment of gas grills, but they are so darn convenient on those days that you don't have time to mess with a fire.
George
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