Homemade Sauce

[Dichotomy]

Originally posted by ROC
There ya go Max! Dead On!  

For those who don't get too involved, correct temperature does NOT equal "Done"

Meat cooks quite a long time after it's off the flame.  If you like your stuff Medium, then pull it off bloody, slather the sauce and wrap it up, let it set for 30 Minutes like Max has suggested.

It will be the Best you have ever tasted.  

If you cook it till it's right where you want it, then it's gonna dry out before you get it off the grill and onto the table.

In the era of microwaves and instant food, a 45 minute cooking process (10 to 15 actually on the fire, 20 to 30 minutes "waiting") is beyond what most can fathom.

While your waiting for your meat to be splendid, wrap the corn on the cob in foil and toss it on the BBQ.  Mind you, don't do this unless you smother that corn in garlic Chunks, Butter and season salt first.   First and Foremost, get the Meat under control, spend that 30 minutes of Perfection Quing your Cob or tossing salads.

Uh Roc... you want to reword the last sentence there?

[ROC]

you want to reword the last sentence there?

Naa, left that in there incase you don't cook your meat long enough lol

[Magellan]

Originally posted by Max
Mine's pretty tasty

I have a batch of MadMax's rub made up at all times. Never know when urge to eat ribs will strike.

Mags
awMags

[Dichotomy]

Originally posted by ROC
Naa, left that in there incase you don't cook your meat long enough lol

I reread it tonight and... well... lets say my sinuses got a cold beer cleansing