On Feb 17, 12:27*pm, wrote:
On Feb 17, 12:03*pm, wrote:





On Feb 17, 10:30*am, John H. wrote:

On Sun, 17 Feb 2008 06:56:51 -0800 (PST), wrote:
On Feb 16, 12:36*pm, wrote:
On Feb 16, 12:25*pm, wrote:

On Feb 15, 8:49*pm, John H. wrote:

On Fri, 15 Feb 2008 17:09:13 -0800 (PST),
wrote:

On Feb 15, 6:13*pm, wrote:
On Feb 15, 1:30*pm, wrote:

Catch the truck race tonight if possible. I watched the Daytona truck
race last year and it was unbelievable! Those guys race there guts out
trying to make a name for themselves, as well as to try to beat the
old timers that are there.

Oh yeah, I finally decided to have a 12 YO show me how to use the
alarm on my phone

My POS cable provider does not carry speed on my package.. this sucks..

Holy ****! I read this, turned on the race, the damn pickups start smacking
the **** out of each other, and one goes down the track looking like a
friggin' meteor!

They went to a commercial, but there were a bunch of wrecked pickups at
Daytona. Hopefully no one got hurt.
--
John H

Yep, that's racin'!- Hide quoted text -

- Show quoted text -

I do get todays race on espn2... I think I get speed too if I screw
with the settings to decode the other cable input.. Did it once but we
ended up with some porn and reversed our direction on the settings.- Hide quoted text -

- Show quoted text -

Gentleman, START YOUR .............ENGINES!!!!!

Got some baby backs ready for the smoker.....will be done at the drop
of the green flag!

Loogy, I know what I'm about to tell you may sound like heresy, but you
might give it a try.

Cook some ribs in a crockpot. Spread the sauce on 'em, put 'em in the pot,
and cook for about 8-9 hours on low.

Good eating. Not as good as BBQ'd, but more tender and not bad. A good way
to cook 'em if you don't want to mess with cooking much.
--
John H- Hide quoted text -

- Show quoted text -

Well, actually what I do is kind of sort of similar. I put my rub on
the ribs, smoke at 200F for about 3 hours, then slather the sauce on
them, wrap in aluminum foil, back on the smoker (or a 200F oven) for
another hour or so. They are very tender that way, you have to watch
out, they'll get so tender when you pick up a bone, the meat falls
right off.- Hide quoted text -

- Show quoted text -

I guarantee if you brought your temp down to 170 from 200 they would
do just fine.. When I am done smoking Kielbasa it is still pink in the
middle, throws folks off sometimes, but it is cool to eat.- Hide quoted text -

- Show quoted text -

200 works just fine! I've actually won local contests with my ribs.
One once with my butts, too. It's actually kind of hard to find raw
(not precooked) Kielbasa around here. One butcher I know carries it so
I get a bunch every time I go in the place.
I've got to think about getting another smoker, mine has had many
hundreds of pounds of meat cooked on it and has seen better days. I
like it though, because I can fit half of a small hog on it.