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Harry?

In article ,
says...

In article ,
says...

On Fri, 16 Jul 2010 17:43:27 -0400, I am Tosk
wrote:

In article ,
says...

On Fri, 8 Jan 2010 09:13:57 -0800, "JT" wrote:

"Tim" wrote in message
...

What should I do next time around?

Make a mixture of soy sauce, dry mustard (1 teaspoon) and chopped garlic.
Marinade a filet in the mixture for 10 - 15 minutes.

Lay filet on a piece of tin foil with the edges of the tin foil folded up to
catch the juice, poor some of the marinade on the filet. Lay bacon strips on
top of the filet then sliced lemon on top of the bacon.

BBQ till flaky...

Good eats,
JT

Does the bacon get done?

I laid some bacon over a rack of ribs and did them in the crockpot with
some spices and it came out great. Used nice smoky (locally made) bacon
but it pretty much turned to mush on top...

I can't believe you're adding *more* fat to ribs!

But hey - it's tasty fat!

I put a rack in the bottom of the pot and then when it's done, separate
the meat from the juice. After the juice has been cooled in the
refrigerator you can take the layer of fat off the top and re-
incorporate some of the juice back into the meat or whatever. Yeah, I
use Pork juice, everything in moderation ya' know...

You should see the parties I have catered aboard the 36' Zimmerman-like
lobsta' boat! I get some of the best chefs to do things right.