Friday, November 24, 2006

Day After and Still Thankful

Thanksgiving was great at Anna's. The food was almost as good as the company. Anna did a great job with everything. It was our first time cooking baby backs (Actually I did one rack in a small barrell for Rebekah's birthday, but never on this scale.) in a barrel tri tip style. They took about two hours and came out just fine. It will be interesting to experiment with different rubs and maybe wood chips. I'd also like to figure out how to cook a little slower like they do on the Food Network.

Today I got a picture album of Georgia up on Yahoo. I've never had an online album, I guess it worked out.

3 comments:

Randy said...

Good Job, Geordie! Those baby backs were great! You are the consummate barbecuer.

Skip said...

I have a rub that works real well. There's a mopping sauce too, but I've never tried it.
A covered barbecue (like a Weber) works best for slow cooking.
Wood chips definitely enhance the flavor, but aren't really necessary.

George Rutherford said...

That sounds good. I'll have to send you a picture of the barrel setup we use at church. I hear it came from an idea of an old welder for PG&E. The barrel stands on end and the meat hangs inside. It's like Ronco, set it and forget it.