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Pastimes : Lets talk BBQ -- Ignore unavailable to you. Want to Upgrade?

To: Annette who wrote (171)	6/21/1999 7:47:00 PM
From: Lynn	Read Replies (1) \| Respond to of 251

Thanks, Annette. I knew it was called 'sticky rice,' but could not figure out which rice to buy. I normally buy rice at one of the Asian markets, usually Thai jasmine for every day use, but I knew this was the wrong thing for sushi. Asking the shop owners would not be much help: despite selling an incredible number of different types of rice, none of the shop owners/employees speak English and I can't speak Chinese, Korean, or Thai [no Japanese markets, but all the shops sell some Japanese things]. Besides the rice itself, it was the secret ingredients that had me stymied. A bit heavy handed when it comes to vinegar, I knew I would ruin things if I decided to just wing-it. Lynn BTW, I have a little bamboo roller and a pack of dried sea weed.

To: Annette who wrote (171)	6/21/1999 9:14:00 PM
From: Lazarus	Respond to of 251

YOu can smoke with your charbroiler... Or any briquette BBQ. How do you do it?? Simple In the corner of the BBQ get 4 or 5 coals going. Then take some dried wood --- you can use the following plum almond grape apple store bought mesquite chips Make sure you have these cut into small pieces a couple inches long or so...then soak these dry pieces of wood in some water for a few hours or overnite. Place a small chunk of the wood on the coals that are in the corner and they will begin to smoke real nice. Now you can lay your slab of ribs on the other side of the BBQ and just watch the smoke pour out. Every 30- 40 minutes or so you will have to add 3 to 5 coal and every so often you will need to add more wood. If you have a thermostat on your BBQ you can try to keep the temp between 175 and 200 degrees and SLOW cook your meat. Done properly you can cook ribs like this all day....or you can smoke them for 2 or three hours and then throw in a full bed of coals and finish them off with some heat. I like to get some nice grill marks on the meat and use Lazar's Own Southwestern BBQ on them [which is loaded with molasses and brown sugar] Lazarus