Posts by davehriver

Your rub sounds good.  What really matters at a BBQ competition,(most of the rubs will be good) is technique to get the balance of tenderness, cararmalizing and smokiness and the sauce better be made by you reflect the rub and be...

I run a BBQ trailer and pre-cook a lot of stuff.  I would cook  both Items ahead.  Reheat the pork in the oven in covered pans with liquid, I use sauce cut with water and beer because I like the sauce to be a side note....

You can hold it Sous vide style in a cooler.  Bag the cooked meat, hopefully still hot, put the bags in the cooler of water at your holding temp and close the lid.  check temp occasionally and add hot water if needed....

Sounds like there is a market hole to be filled there.  Go for it.  If South fla had hills I would consider moving there and give you some friendly competition.  

My Nonnie was raised in Central Pa.  I was born in wash dc.  Her parents did come here from italy though.

Grass fed beef is very lean hence tough.  I use it alot and  have to add some fat, canola oil, to make a burger out of the ground meat.  The flavor of grass fed is very good and it works well for any thing cooked low...

My Nonnie who's parents came here from italy called red sauce gravy as do I.    

Can one of you that have made Lemocello post a recipe? thanks

Check out the CIA new cookbook "Charcuterie" (sp)  If you go to splendictable.org you can find a segment about it in late feb or early march.  I think it is also reviewed here.  Charcuterie is the art of curing meat....

I might have posted that the micro bevel makes the knife sharper.  What it really does is clean up the edge by removing the burr and make the edge more durable.  There are other ways to remove the burr like a leather strop...