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Date Posted: 05:42:56 06/07/01 Thu
Author: reg
Author Host/IP: Montreal-ppp47815.qc.sympatico.ca / 209.226.140.64
Subject: Re: Not yet
In reply to: Ron 's message, "Not yet" on 18:57:38 06/06/01 Wed

>Not yet, the other half of the brisket.
>By what I've read or heard so far it looks like it has
>to sit in saltpeter brine for 2 weeks. Still doing
>research on it and eating good smoked meat sandwiches
>in the process at different restaurants in the city.
>LOL
>
>Smoked some ribs in the rain on Sunday thinking about
>you guys in Buffalo and how it must have been a grunt
>Q. Read the posts. Sounds like u all had a good time,
>popping brews at 8 in the morning and all. lol. How'd
>you liked the experience Reg?
>Too bad for Sputnik...
>Thinking of doing a jerk (read Jamaican) pork roast in
>the WSM on Sunday.
>What up with July 21st?

Morning Ron , i like the sound of those sandwiches you been eating . getting any ideas yet . i have a few brine recipes but they might be different than the ones they use . as for our first cookoff it was a great time . no shortage of laughter or beer . i also think as a team we learned quite a bit . July 21st is a cookoff in Brantford that should be a blast . can you make it down ? all the guys would like to meet you . even have some American teams coming . in Buffalo i personally found out that it's not like cooking for company were it don't matter if there is a little tear on the ribs , they have to be perfect ! i got off my game plan just a bit and the ribs were somewhat dry . may have had something to do with that spiked water i was drinking . lol . anyway we'll try better this weekend in Paris . later reg

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