Nice tutorial, Gale.
That`s pretty much the way I learned to do it. I don`t throw anything out but the membrane though. A couple of my sauce recipes call for meat stock, so I use that big, nasty, boney piece for that. Otherwise it goes in the smoker (space permitting) and I`ll snack on it myself or pick off the meat and add it to beans, etc.
I first became interested in BBQ while living in Texas about 30 years ago:drool: Since then, I`ve done Q mainly for family and friends. A few years back, I served BBQ at my twins` grad party, and the reaction was such that I got to thinking about how few and far between are good BBQ joints in this part of the country. Some have encouraged me to do my part to remedy the situation.
Now I`m considering a major life change (I work in the auto industry), and BBQ might play a part.
Please talk me out of it:grin:
That`s pretty much the way I learned to do it. I don`t throw anything out but the membrane though. A couple of my sauce recipes call for meat stock, so I use that big, nasty, boney piece for that. Otherwise it goes in the smoker (space permitting) and I`ll snack on it myself or pick off the meat and add it to beans, etc.
I first became interested in BBQ while living in Texas about 30 years ago:drool: Since then, I`ve done Q mainly for family and friends. A few years back, I served BBQ at my twins` grad party, and the reaction was such that I got to thinking about how few and far between are good BBQ joints in this part of the country. Some have encouraged me to do my part to remedy the situation.
Now I`m considering a major life change (I work in the auto industry), and BBQ might play a part.
Please talk me out of it:grin:
