Georgia BBQ
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Well the sauce ended up in the backyard- I hated it!
Started with shallotts and garlic ground up with other stuff in mater sauce.
Added the vinegar and cooked awhile.
Thirty minutes after I toss it, my boy comes in askin where that killer sauce is...
The goats didn't even touch it.
Started with shallotts and garlic ground up with other stuff in mater sauce.
Added the vinegar and cooked awhile.
Thirty minutes after I toss it, my boy comes in askin where that killer sauce is...
The goats didn't even touch it.
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Wish I had some great news or what not but, all I can think of right now is to save pig trimmins for baked beans. Especially if the pig was smoked. So smoke a butt.
We smoke a butt all the time.
You can smell our butts for miles.
A good butt is seasoned but never burned, so rub your butt really good makin' sure to get the seasonin's in all the crevices.
Once your butt is ready, be sure you have prepped your wood.
Make sure no bark remains or the food will be bitter.
Part 2 Later....
We smoke a butt all the time.
You can smell our butts for miles.
A good butt is seasoned but never burned, so rub your butt really good makin' sure to get the seasonin's in all the crevices.
Once your butt is ready, be sure you have prepped your wood.
Make sure no bark remains or the food will be bitter.
Part 2 Later....
Logistics Pro
Joined: Apr 2005
Posts: 4,447
Likes: 0
From: Georgia
Originally Posted by old87
Wish I had some great news or what not but, all I can think of right now is to save pig trimmins for baked beans. Especially if the pig was smoked. So smoke a butt.
We smoke a butt all the time.
You can smell our butts for miles.
A good butt is seasoned but never burned, so rub your butt really good makin' sure to get the seasonin's in all the crevices.
Once your butt is ready, be sure you have prepped your wood.
Make sure no bark remains or the food will be bitter.
Part 2 Later....
We smoke a butt all the time.
You can smell our butts for miles.
A good butt is seasoned but never burned, so rub your butt really good makin' sure to get the seasonin's in all the crevices.
Once your butt is ready, be sure you have prepped your wood.
Make sure no bark remains or the food will be bitter.
Part 2 Later....
Postmaster
Joined: May 2003
Posts: 4,933
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From: South Ga
had ribs for lunch yesterday at Sonny's - great, and FREE
It's hard..to find good butt round here....butt when ya do, u just gotta gitcha some
It's hard..to find good butt round here....butt when ya do, u just gotta gitcha some
Last edited by 3broncocrazy; Jun 1, 2006 at 05:57 AM.
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Joined: Jan 2002
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From: Augusta, Georgia
My bride and I had lunch at a new/old place here in town (Augusta) today. It's called Kinsey's Grill, located on 13th Steet near the hospital complex (Across from Andy Jordan's bicycle shop). Ben Kinsey, the owner, is a long-time mechanic and repair shop owner, but decided to hang up his wrenches and start cooking/grilling. He has dry-rub ribs and some of the best pulled-pork that I've had in a while, plus his baked beans are GREAT!!! Open for breakfast and lunch M-Sat, and some evenings. (He's still fine-tuning his schedule.) By the way, his Freedom Fries are homemade, hand cut from russett(sp) 'spuds, with the peelings still on. Give it a try and tell Ben that Johnny sent you. Also, the building is an old body shop/garage, thick brick walls and exposed wooden beams, decorated in mostly NASCAR/racing stuff.
Johnny
Johnny