In article , Charlie wrote:

On Tue, 05 Jun 2007 08:37:51 -0700, Billy Rose
wrote:


Hey! Some people around here have high cholesterol. Do you mind? Left
over pork sandwich indeed, humph. I suppose you butter the bread first
and then chase the whole thing down with a chocolate malt. Sheesh. Left
over pork, unglaublich.


Honestly though, a properly cooked chunk of hog leg may have less fat
in it than you would suspect.
Saturated fat is a treat for me. I usually save it for sauteeing
(butter) and bone night (Sat. is spare ribs night, the "Hounds from
Hell" insist on it:-) Otherwise, I eat canola oil and turkey this and
turkey that. Use to like sea food but it is getting so polluted, I've
shied-off. It is presently recommended that a person not eat more than 2
fish a month from San Francisco Bay and I think pregnant women are
discouraged from eating it at all. We been using the oceans as septic
tanks for too long.

So how do you mid-westerners smoke things up? Using my plain ol' Weber,
I twist up some hicory chips in some aluminum foil, and add water to
them and just let them sit. Then I fire up the coals in one of those
chimney thingies, put a can of water on the lower grill and, when the
coals are ready, pour them out next to the water, drain the water out of
the wood chips and toss the foil containing the wood chips on to the
coals, put on the meat and close the vents on the lid to about half.
Then I wait as long as I can. When doing ribs, I use real charcoal
because it burns longer.

Weber's are good cookers, I have one, and you can do fine things on
one.

You are on the right track.....needs a little fine tuning, IMO. And I
might add, if you aren't using lump charcoal and using the pressed
briquette things, you really should consider some Royal Oak Lump.

Lots of discussion over yonder 'bout that too and recomendationof
brands.

Seriously, one of the main ingredients in say, Kingsford is anthracite
coal, along with some borax and lime for binding agents and some other
things that I can't remember. There was a recent thread on this,
cames up about once a year, on the afb group
Damn it Charlie, why'd you have to go tell me a thing like that? Oh,
bloody hell. Lignite and anthracite? No wonder everybody is switching
ove to gas barbecues. Fecal material. Damn. USED to use it to start and
for chicken. Burned too fast for ribs so, then we use the real deal,
usually mesquite. It seems like all the other briquettes have jet fuel
in them so, I guess I'll have to go to straight charcoal or just buy a
fuel injector.

Thanks buddy. Damn.

With ribs we will use a marinade/basting sauce but chicken is usually
just fine as is. Left-overs (aka: planed-overs) will either find their
way in to a salad or a tortilla or both.

Always willing to learn and, keep your left up.
- Billy
Coloribus gustibus non disputatum (mostly)


Gardening and smoker cooking and grilling are difinitely compatible
thingies and you can easily do both at once.

Charlie
Damn!