Comments on: Working on my BBQ presentation http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/ This BBQ blog includes recipes, info on competitions, restaurant reviews, book reviews, and documents my obsession of barbecue. Tue, 03 Jan 2012 15:35:22 +0000 hourly 1 http://wordpress.org/?v=3.3 By: mitch http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/comment-page-1/#comment-1274 mitch Mon, 24 Apr 2006 08:43:48 +0000 http://www.bbqjunkie.com/archives/2006/03/12/working-on-my-bbq-presentation/#comment-1274 A note from the State of North Carolina. There is a new sauce made here in the Charlotte area that i recomend you try and see how it would incorporate into your recipes. It is called Carolina Pepper Sauce, a sweet, tangy, very mild heat level sauce that makes a killer finishing sauce for pulled pork, works on wings, and with Ribs. Just thought you might want to know about it. A note from the State of North Carolina. There is a new sauce made here in the Charlotte area that i recomend you try and see how it would incorporate into your recipes. It is called Carolina Pepper Sauce, a sweet, tangy, very mild heat level sauce that makes a killer finishing sauce for pulled pork, works on wings, and with Ribs. Just thought you might want to know about it.

]]> By: bobfire http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/comment-page-1/#comment-1202 bobfire Thu, 16 Mar 2006 00:33:58 +0000 http://www.bbqjunkie.com/archives/2006/03/12/working-on-my-bbq-presentation/#comment-1202 Do you guys watch sons and daughters. Funny thing about bobby laflay and grill marks. You've really made the most of that styrofoam. And good luck, we'll be thinking about while we are buried in Strippers in Vegas Do you guys watch sons and daughters. Funny thing about bobby laflay and grill marks.

You’ve really made the most of that styrofoam. And good luck, we’ll be thinking about while we are buried in Strippers in Vegas

]]> By: Sylvie http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/comment-page-1/#comment-1198 Sylvie Tue, 14 Mar 2006 03:38:21 +0000 http://www.bbqjunkie.com/archives/2006/03/12/working-on-my-bbq-presentation/#comment-1198 We're getting there. I tried out my new WSM yesterday. I must say, foa first go around it was very good. I need to work on adjusting the vents to better control the temp. We’re getting there. I tried out my new WSM yesterday. I must say, foa first go around it was very good. I need to work on adjusting the vents to better control the temp.

]]> By: The Survival Gourmet http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/comment-page-1/#comment-1196 The Survival Gourmet Mon, 13 Mar 2006 22:11:53 +0000 http://www.bbqjunkie.com/archives/2006/03/12/working-on-my-bbq-presentation/#comment-1196 The chicken itself look awesome! Was the skin crisp or rubbery? I have the same comment about more lettuce. And if possible more chicken. More is better! More, More More!!! Sound like a kid, don't I? The chicken itself look awesome!

Was the skin crisp or rubbery?

I have the same comment about more lettuce. And if possible more chicken. More is better! More, More More!!!

Sound like a kid, don’t I?

]]> By: BBQ Junkie http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/comment-page-1/#comment-1194 BBQ Junkie Mon, 13 Mar 2006 17:32:23 +0000 http://www.bbqjunkie.com/archives/2006/03/12/working-on-my-bbq-presentation/#comment-1194 Thats funny that your wife said that. I ran out of lettuce and my wife gave me the same comment. LOL. No grilling, just smoked it at a higher temp. on a Weber kettle grill. Thats funny that your wife said that. I ran out of lettuce and my wife gave me the same comment. LOL. No grilling, just smoked it at a higher temp. on a Weber kettle grill.

]]> By: Curt http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/comment-page-1/#comment-1193 Curt Mon, 13 Mar 2006 16:53:33 +0000 http://www.bbqjunkie.com/archives/2006/03/12/working-on-my-bbq-presentation/#comment-1193 What did you do with the skin? just cook at higher temp, or did you grill it, too? It looks really good ... though my wife thinks the lettuce needs to be more even (her comment, not mine!). What did you do with the skin? just cook at higher temp, or did you grill it, too? It looks really good … though my wife thinks the lettuce needs to be more even (her comment, not mine!).

]]> By: BBQ Junkie http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/comment-page-1/#comment-1191 BBQ Junkie Mon, 13 Mar 2006 05:27:21 +0000 http://www.bbqjunkie.com/archives/2006/03/12/working-on-my-bbq-presentation/#comment-1191 I am working on the taste a bit, got the rub dialed in a bit and I am going to try a slightly sweeter sauce. It needed a little more sweetness. The tenderness was there, the skin is getting prety good too. I did two batches of chicken today and two racks of ribs... just for fun. I am working on the taste a bit, got the rub dialed in a bit and I am going to try a slightly sweeter sauce. It needed a little more sweetness. The tenderness was there, the skin is getting prety good too. I did two batches of chicken today and two racks of ribs… just for fun.

]]> By: Professor Salt http://www.bbqjunkie.com/bbq/working-on-my-bbq-presentation/comment-page-1/#comment-1190 Professor Salt Mon, 13 Mar 2006 04:44:39 +0000 http://www.bbqjunkie.com/archives/2006/03/12/working-on-my-bbq-presentation/#comment-1190 Beautiful. How'd the skin come out? Taste? I've got two versions of sopapilla dough resting in the fridge tonight. Will try cooking them up tomorrow and see what happens. Beautiful. How’d the skin come out? Taste?

I’ve got two versions of sopapilla dough resting in the fridge tonight. Will try cooking them up tomorrow and see what happens.

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