So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Looking for the tropical life far away from the maddening crowd? Then here is your passport to great times under the palm leaves. The Hawaiians are a fun loving laidback culture whose tastes are tropical and refreshing. Give this one a try the next time you seek moving into the quite life.
First prepare and season your ribs as you would normally do removng the membraine and excess fat and then adding a dry rub for pork. See Championship Ribs for full details. Next, in a medium size pot, heat (on medium heat) the following ingredients:
1/4 lb butter (1 stick)
1 1/2 cup of apple juice
1/2 cup of water
While these are warming to a simmering temperature, cut up the following:
1 medium white onion - diced
2 thick lices of fresh pineapple - or - 3 slices of canned pineapple
When the prior ingredients are almost to boiling temperature add the onion and pineapple. Then add:
2 lemons, juiced with rhine added to the pot
2 tbsp fresh ground black pepper
1 tsp sea salt
1 tsp hot sauce
Allow all the ingredients to simmer for 30 minutes and then to cool. Strain mixture into a new pan and begin applying to ribs after about 2 hours of cooking. Apply every 30 minutes thereafter until finished. Good for 2 racks of ribs. Adjust recipe for additional quantities
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