[Anthony Filetti]

Now up here in Western NY, we are still cooking "Sauce", just finished putting it together to begin the simmer, the whole house is smelling like Sweet Red Peppers, Garlic and EYE-talian sausage!! Just had me a little dip and man-o-man its gonna be a good night!!!

I'll be putting the pasta water on to boil and should be ready by 5!! (yum-yum!)

[Kenny_S]

"Eye-talian sausage??? MMMM MMMMM MM good old meat ball sandwiches. I can tast them now.

[Keoma]

Dangit ya'll made me hungry...I had to go and whoop up a Lasagne...ItAlIaN saUsAgE...yeah baby!

[Mark N. Akers]

WHOO! man i have to say,I ain't a bit hungry now,after throwing down on a full rack,I still have one left,maybe supper for the middle of the week.The wife says I have to go play about 3 hours of tennis tomorrow,to work it off,lets pray for rain.Just kidding,I acctually enjoy playing tennis.

[DADDIO]

mark her's a few pics of my bar-b-q setups as a matter of fact i smoked those last night in my small cooker they cook for 12 hours

[DADDIO]

as far as ribs go the best way i found to do em is what's called the 3-2-1
method smoke for 3 hours with your rub on em(we have our on signature rub)
then wrap them in foil and keep cooking for two hours then un wrap and back in for another hour unwrapped use apple juice to keepem basted from the get go and when you wrap em put some apple juice in with em, that last hour put your finish sauce on em ,now what is killer is if you have a gas grill handy after that last hour then slather em up good and throw em on the gas grill to just kinda crust em up or use a charcoal grill but they've already gotten all the smoke flavor their gonna take,so all your doing now is just crusting em up kinda so a gas grill is quick here. be sure to keep em bone side down in the cooker.......that's how we do em anyway. i have as much passion for bar-b-q as i do for carving. give it a try and enjoy my friend!

[Mark N. Akers]

Hey Mike:
Those are some fantastic looking butts,must be going to make pulled pork Barbeque.

[xsailer]

Hey Canopener. How deep is that snow in Arizona?

[Lynn O. Doughty]

MARK!!!!! After your last comment I've been looking all over this forum for those "Fanastic looking Butts" and I can't find them anywhere. Am I on the wrong website???

[Ron Davidson]

The way we do it for a crowd is we dress and quarter a whole hog. Then we dig a pit about 6-8 ft deep and 4'X8' and fill with wood and let it burn down to coals. We then put tin over the coals and about 4" of dirt. We then put the pig in burlap bags that have been soaking in water. Then another layer of tin and top the hole off with dirt and let it cook for 24 hours. Then after digging up you debone throw it in several large cast iron kettles over low heat with like Lynn said Jack Daniels BBQ sauce mixed in. For my baby back ribs I peal off the inner membrain and boil them just long enough to remove some of the tallow. Then after they cool I use a dry rub on them and put in frig over night. Early the next amthey go on the smoker with mesquite or apple or hickory that has been soaked in water. In the water pans I use a mixture of beer worcestershire, lime juice and water. Cook for about 7 hours or until bones move freely. during the last hoput baste with BBQ sauce some like it on the side.
Ron