Wine pricing

[Rich Toscano]

[quote=sdrealtor]So who’s coming to sdr’s tonite for MNF? I’ve got 5 pounds of ribs an hour into their 9 hour slow cooking journey. [/quote]

Do you have a smoker?

After i moved back from TX, the lack of decent bbq out here compelled me to get a Bradley smoker. One of the best purchases I ever made…

rich

[Allan from Fallbrook]

Rich: My wife is from Texas and I didn’t fully appreciate good BBQ until having it there (in Houston and Dallas). It makes you turn your nose up at California BBQ.

Same thing with Chili.

The BBQ place we went to in Houston is Goode Co. BBQ and has been there forever. The have a website (http://www.goodecompany.com/goodeRestaurantBBQKirby.aspx) and you can order their products, including their various beef and pork rubs. I use them when I BBQ and grill now and you won’t find anything comparable on the west coast.

[Allan from Fallbrook]

Rich: My wife is from Texas and I didn’t fully appreciate good BBQ until having it there (in Houston and Dallas). It makes you turn your nose up at California BBQ.

Same thing with Chili.

The BBQ place we went to in Houston is Goode Co. BBQ and has been there forever. The have a website (http://www.goodecompany.com/goodeRestaurantBBQKirby.aspx) and you can order their products, including their various beef and pork rubs. I use them when I BBQ and grill now and you won’t find anything comparable on the west coast.

[Allan from Fallbrook]

Rich: My wife is from Texas and I didn’t fully appreciate good BBQ until having it there (in Houston and Dallas). It makes you turn your nose up at California BBQ.

Same thing with Chili.

The BBQ place we went to in Houston is Goode Co. BBQ and has been there forever. The have a website (http://www.goodecompany.com/goodeRestaurantBBQKirby.aspx) and you can order their products, including their various beef and pork rubs. I use them when I BBQ and grill now and you won’t find anything comparable on the west coast.

[Allan from Fallbrook]

Rich: My wife is from Texas and I didn’t fully appreciate good BBQ until having it there (in Houston and Dallas). It makes you turn your nose up at California BBQ.

Same thing with Chili.

The BBQ place we went to in Houston is Goode Co. BBQ and has been there forever. The have a website (http://www.goodecompany.com/goodeRestaurantBBQKirby.aspx) and you can order their products, including their various beef and pork rubs. I use them when I BBQ and grill now and you won’t find anything comparable on the west coast.

[Allan from Fallbrook]

Rich: My wife is from Texas and I didn’t fully appreciate good BBQ until having it there (in Houston and Dallas). It makes you turn your nose up at California BBQ.

Same thing with Chili.

The BBQ place we went to in Houston is Goode Co. BBQ and has been there forever. The have a website (http://www.goodecompany.com/goodeRestaurantBBQKirby.aspx) and you can order their products, including their various beef and pork rubs. I use them when I BBQ and grill now and you won’t find anything comparable on the west coast.

[sdrealtor]

No smoker. But here’s the recipe. Sauce is labor intensive but worth the struggle.

http://www.cooks.com/rec/view/0,1667,133180-252198,00.html

4 hours and counting.

BTW, I called up the Wine Club in Santa Anna and got 6 more bottles this morning. They took my credit card over the phone and put them aside for pick up. Dont know if they have any left but I’d be on the phone now instead of reading piggington if were you. You can find them on the web easily.

[sdrealtor]

No smoker. But here’s the recipe. Sauce is labor intensive but worth the struggle.

http://www.cooks.com/rec/view/0,1667,133180-252198,00.html

4 hours and counting.

BTW, I called up the Wine Club in Santa Anna and got 6 more bottles this morning. They took my credit card over the phone and put them aside for pick up. Dont know if they have any left but I’d be on the phone now instead of reading piggington if were you. You can find them on the web easily.

[sdrealtor]

No smoker. But here’s the recipe. Sauce is labor intensive but worth the struggle.

http://www.cooks.com/rec/view/0,1667,133180-252198,00.html

4 hours and counting.

BTW, I called up the Wine Club in Santa Anna and got 6 more bottles this morning. They took my credit card over the phone and put them aside for pick up. Dont know if they have any left but I’d be on the phone now instead of reading piggington if were you. You can find them on the web easily.

[sdrealtor]

No smoker. But here’s the recipe. Sauce is labor intensive but worth the struggle.

http://www.cooks.com/rec/view/0,1667,133180-252198,00.html

4 hours and counting.

BTW, I called up the Wine Club in Santa Anna and got 6 more bottles this morning. They took my credit card over the phone and put them aside for pick up. Dont know if they have any left but I’d be on the phone now instead of reading piggington if were you. You can find them on the web easily.

[sdrealtor]

No smoker. But here’s the recipe. Sauce is labor intensive but worth the struggle.

http://www.cooks.com/rec/view/0,1667,133180-252198,00.html

4 hours and counting.

BTW, I called up the Wine Club in Santa Anna and got 6 more bottles this morning. They took my credit card over the phone and put them aside for pick up. Dont know if they have any left but I’d be on the phone now instead of reading piggington if were you. You can find them on the web easily.

[Allan from Fallbrook]

sdr: Have you ever worked with a clay pot cooker at all?

I roast a lot of chicken and do it exclusively in a clay pot. You soak the clay pot about 40 minutes prior to baking and then use low heat (275) for long periods of time.

I noticed the low heat/long cook time on your ribs and thought I would bring it up.

[Allan from Fallbrook]

sdr: Have you ever worked with a clay pot cooker at all?

I roast a lot of chicken and do it exclusively in a clay pot. You soak the clay pot about 40 minutes prior to baking and then use low heat (275) for long periods of time.

I noticed the low heat/long cook time on your ribs and thought I would bring it up.

[Allan from Fallbrook]

sdr: Have you ever worked with a clay pot cooker at all?

I roast a lot of chicken and do it exclusively in a clay pot. You soak the clay pot about 40 minutes prior to baking and then use low heat (275) for long periods of time.

I noticed the low heat/long cook time on your ribs and thought I would bring it up.

[Allan from Fallbrook]

sdr: Have you ever worked with a clay pot cooker at all?

I roast a lot of chicken and do it exclusively in a clay pot. You soak the clay pot about 40 minutes prior to baking and then use low heat (275) for long periods of time.

I noticed the low heat/long cook time on your ribs and thought I would bring it up.

[Author]

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