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Date Posted: 14:48:19 03/04/03 Tue
Author: Gerry
Author Host/IP: bos-gate4.raytheon.com /
Subject: Re: Canadians at Concord and dry rubs on ribs
In reply to: DarrenC 's message, "Re: Canadians at Concord and dry rubs on ribs" on 13:48:23 03/04/03 Tue


I had one of Garry's ribs at Harpoon and if it had sauce on it, it must have been about 1 micron thick! I not only didn't see any sauce, but didn't taste any either - just smokey goodness! I could be wrong being that I got a rib from him after turn-in, but usually people want you to taste their entry in the same condition as the judges got. I'll have to ask Garry.


I like your response to the sauce/dry rub on rib issue: "For competition I do what I can to appeal to all tastes and compromise with just a thin glaze of finishing sauce." Very neutral - like the Swiss, but a good idea none-the-less.

Yes Darren, you did have fun Saturday night as was evident by the number of empty beer kegs strewn about. At least you hold your alcohol well unlike some of the others present.

Musketaquid bartender and victor in the first Canadian/American cribbage tournament (Cindy has already started looking for excuses for her total and humiliating defeat (actually three defeats))

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