Todays Cook

Discussion of traditional "low & slow" BBQ and high heat Grilling using the following heat sources: charcoal, propane, natural gas and wood. Discuss all equipment, merchandise and outdoor cookin in general, hints, tips, tricks & techniques, success, failures etc.

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Dkoster

Todays Cook

Post by Dkoster » Wed Apr 19, 2006 6:37 am

Well today is rib day, basically every second wednesday during the colder months I do about 36-48 racks of ribs for friends, family and neighbors. We are doing 36 today and already have 20 spoken for. We are also ramping up production on our pulled pork for the summer - anyone have young relatives in the durham region who might need a summer job?

I am also installing the BBQ Guru today, will post this evening and let people know how it goes.

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