Sunday, August 12, 2007

Live blogging my barbecue

And here is my CharGriller working away, I am into hour one of the ribs, and have got the smoke phase working hard. You really only want to add smoke in the first hour (unless your intent was to fully smoke the product in the first place) of barbecue, as the meats pores will tighten up after that and really won't pull in any more flavor, and creosote will build up on the meat which is a. cancerous, and b. bitter, so don't do it!

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