Pigs On The Wing BBQ
Master Chef
Well, Hokey smokes! Guess I'm Just the bastard of barbecue. This is a open forum, Is it not? Let me first say, Thank you Greg for providing this forum. I'm not apposed foil, Thermometers, Gurus. They are all useful tools. My only bitch is, If you haven't had my barbecue. DON'T judge me. I'm old school as many of you know. I cook direct over lump and hard wood in a large pit made by myself. I know there is ball busting from time to time. BUT give me a break, I'm just trying to preserve the pig roasts, And barbecue of my past. I have my opinion of cooking, So do others. Let's glance at comp.cooking, Foil this, spray this, exc, exc, One friend told me he foils ribs because" That's the only way I have been told to do them" Is it wrong? Hell no, We all do barbecue a little diffrent. There is NO wrong or right way.I'm just the old way. Little slack, Please?