FAQ OF THE INTERNET BBQ LIST

Section 9
Dry rubs and BBQ sauces


  1. Dry rubs and BBQ sauces

    1. Dry rubs

      • [Tell me some more about dry rubs and perhaps a few really good recipes.]

        Rick Thead--
        The rub is the second most important part of the barbecue process, next to the smoking technique. There are two main concepts to keep in mind when formulating your rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and (some may disagree with this) the proportion of sugar should not be excessive because it will caramelize and burn during smoking and leave a bitter taste. However, since sugar contributes to osmosis, it is an important component and shouldn't be eliminated.

        Beyond that, your rub should only be limited by your imagination. Other ingredients to consider can include paprika, cumin, garlic powder, onion powder, black pepper, cayenne pepper, chile powder, oregano, sage, or whatever sounds good to you.

        I like to keep my rub in a shaker for easy application. Rub should be applied at least the night before smoking. Anything longer, up to three days, is better. Shake the rub over the entire surface of the meat to be smoked. Use a generous amount at first and then, as it starts to get moist and adhere, add more. I don't think it's necessary to "rub" it in. I find that that only results in uneven distribution, and besides, it stains your hands. Wrap the meat loosely in butcher paper and leave in the fridge until a couple of hours before smoking.

        I find rubs to be far more useful than marinades especially for large pieces of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melts through the meat during cooking keeping it moist. I believe that the texture of the meat is improved by drawing out excess moisture, before cooking, through osmosis. The dry surface of the meat and the rub itself combine to produce a flavorful and attractive crust on the finished product. Unless it is thoroughly blotted dry on the surface, marinated meat won't color properly.

        My favorite rub comes from a great book, "The Thrill of the Grill" by Schlesinger and Willoughby, and consists of the following:

        All-South Barbecue Rub

        Amount
        2
        2
        2
        2
        2
        2
        1
        4
        Measure
        tablespoons
        tablespoons
        tablespoons
        tablespoons
        tablespoons
        tablespoons
        tablespoon
        tablespoon
        Ingredient -- Preparation Method
        salt
        sugar
        brown Sugar
        ground cumin
        chile powder
        freshly cracked black pepper
        cayenne pepper
        paprika

        Simply mix together. I usually double or quadruple the recipe since it is used liberally.


        Editor--

        Here are some other dry rubs List members like to use.

        General-Purpose Dry Rub

        Amount
        2-1/2
        1-1/2
        1/8
        3/4
        3/4
        3/4
        3/4
        3/4
        2
        2
        2
        2
        2
        Measure
        tablespoons
        teaspoons
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        tablespoons
        teaspoons
        teaspoons
        teaspoons
        tablespoons
        Ingredient -- Preparation Method
        dark brown sugar
        dried sweet basil
        ground cumin
        ground coriander
        ground savory
        dried thyme
        black pepper
        white pepper
        paprika
        dry mustard
        onion powder
        garlic powder
        salt


        Poultry Perfect Rub

        Recipe By : "Smoke and Spice"

        Amount
        3/4
        1/4
        1/4
        1/4
        2
        2
        2
        2
        Measure
        cup
        cup
        cup
        cup
        tablespoons
        tablespoons
        teaspoons
        tablespoons
        Ingredient -- Preparation Method
        Hungarian paprika
        black pepper -- freshly ground
        celery salt
        sugar
        onion powder
        dry mustard
        cayenne
        zest from 3 to 4 lemons, dried and minced

        Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place.


        Carey Starzinger--

        Here is one of my favorite dry rubs:

        Barbecue Spice Mixture

        Amount
        1/2
        1/4
        3
        2
        1
        1
        1
        1
        1/2
        1/2
        Measure
        cup
        cup
        tablespoons
        tablespoons
        tablespoon
        tablespoon
        tablespoon
        teaspoon
        teaspoon
        teaspoon
        Ingredient -- Preparation Method
        Chili powder
        Hickory flavored salt
        Onion powder
        Cumin
        Paprika
        Garlic
        Brown sugar
        Cayenne pepper
        Dry mustard
        Lemon zest

        Mix ingredients thoroughly.


        Garry Howard--

        Dry Rub No. 1

        Recipe By : GRILLIN' AND CHILLIN' SHOW #GR3603

        Amount
        1
        1/2
        1/2
        1/2
        1/2
        1/2
        Measure
        tablespoon
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        Ingredient -- Preparation Method
        paprika, Hungarian
        celery salt
        sugar
        sage
        mustard
        Chipotle powder

        Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.


        Bear's Brisket Rub

        Amount
        2
        2
        2
        2
        1
        1
        Measure
        tablespoons
        tablespoons
        tablespoons
        tablespoons
        tablespoon
        cup
        Ingredient -- Preparation Method
        garlic powder
        onion powder
        salt
        pepper
        thyme
        dark brown sugar

        Mix ingredients well and rub on.


        Jack's Dry Rub

        Recipe By : GRILLIN' & CHILLIN' SHOW GR3626

        Amount
        1
        1
        1
        1/2
        Measure
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        Ingredient -- Preparation Method
        sage
        salt
        pepper
        ground cumin

        Combine all ingredients, and mix well.


        From Garry Howard--

        "On The Grill Memphis" Rib Rub

        Recipe By : On The Grill Magazine - June 1997

        Amount
        3
        1
        1
        1
        1 1/2
        1
        1/2
        Measure
        tablespoons
        tablespoon
        tablespoon
        tablespoon
        tablespoons
        tablespoon
        tablespoon
        Ingredient -- Preparation Method
        paprika
        onion powder
        garlic powder
        ground basil
        dry mustard
        red pepper
        black pepper

        Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals at 190 to 200F 4 to 5 hours. Fifteen minutes before serving coat the ribs with heated honey.


        Garry Howard--

        Cambridge Dry Rub (thanks to Chris Schlesinger)

        Recipe By : John Willingham's World Championship Bar-B-Q

        Amount
        1/2
        3
        3
        3
        2
        2
        2
        2
        Measure
        cup
        tablespoons
        tablespoons
        tablespoons
        tablespoons
        tablespoons
        teaspoons
        teaspoons
        Ingredient -- Preparation Method
        dark or light brown sugar
        salt
        black pepper
        chili powder
        cumin powder
        paprika
        garlic powder -- optional
        lemon pepper -- optional

        I adapted this rub from a recipe by my good friend Chris Schlesinger. His version is in his book "The Thrill of the Grill", which he wrote with John Willoughby. I have altered the quantities of the ingredients to suit my own tastes. This is an excellent all-purpose rub for chicken, fish, pork, beef, or lamb, and can also be a breading for deep-frying. Sprinkle it into the batter for deep-fried zucchini, onion rings, or mushrooms. Wow! For a basting sauce or marinade, I add soy sauce, vinegar, and water.

        In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens. Remove from the heat and let the mixture cool to 100F. Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months.


        SPICY CHILI RUB

        Amount
        1
        2
        2
        2
        2
        1
        4
        2
        1
        1
        Measure
        tablespoon
        teaspoons
        tablespoons
        tablespoons
        tablespoons
        tablespoon
        tablespoons
        tablespoons
        tablespoon
        tablespoon
        Ingredient -- Preparation Method
        ground black pepper
        cayenne pepper
        chili powder
        ground cumin
        brown sugar
        ground oregano
        paprika
        salt
        granulated sugar
        white pepper

        Mix all ingredients in small bowl.


      • [Do I have to use an exact recipe or a commercial rub for doing good BBQ?]

        Billy Maynard aka 'Belly'--
        There are as many ways of doing barbecue as there are people--there are no two going to do it just alike. I use both salt and brown sugar in my rubs and sauces and anything else I can find. I don't think I ever make a rub or BBQ sauce the same two times in a row. I may try but there is always something that is a little different. So just play with your sauces and rubs and get them to where you like them.

        Editor--I saw a post some months back (can't find it again for inclusion here) where the poster said that he kept a jar for combining left-over rubs, a little of this recipe, a little of that. He said one day he used his left-over jar for the rub on his barbecue meat and this 'special blend' produced the best barbecue he'd ever made.


        Kit Anderson--

        Chris Schlesinger's BBQ Rub

        Amount
        1/4
        1/4
        1/4
        1/4
        1/4
        1/4
        Measure
        cup
        cup
        cup
        cup
        teaspoon
        teaspoon
        Ingredient -- Preparation Method
        paprika
        cumin seed, toasted and ground
        coriander seed, toasted and ground
        brown sugar
        salt
        pepper


      9.2 BBQ sauces

      • [How about a few recipes for some really good BBQ Sauces?]

        Jeff Lipsitt--

        Sweet & Spicy BBQ Sauce

        Amount
        1 1/3
        1
        1
        1
        6
        1 1/3
        1
        1
        Measure
        cups
        15-ounce can
        cup
        large
        tablespoons
        tablespoons
        teaspoon
        teaspoon
        Ingredient -- Preparation Method
        brown sugar
        tomato sauce
        cider vinegar
        onion, chopped
        Dijon mustard
        thyme, dried, crumbled
        salt
        cayenne pepper

        Combine all in medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper to taste.

        (Can be made two days ahead. Cover, chill.)

        credit: Bon Appetite - Nov. 1992


        Bill Wight--
        Here is one of my favorite BBQ sauces.

        Kansas City-Style BBQ Sauce

        Recipe By : John Willingham's World Champion Bar-B-Q

        Amount
        3/4
        1

        2
        1
        1/2
        1/4
        1/4
        1/4
        1
        1/4
        1/4
        32
        3
        Measure
        cup
        pkg

        teaspoons
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        cup
        cup
        cup
        ounces
        teaspoons
        Ingredient -- Preparation Method
        Light brown sugar -- packed
        chili seasoning (1 1/4 oz.)
        (Garry Howard's Chile Powder recipe is good)
        Dry mustard
        Ginger -- ground
        Allspice -- ground
        Cayenne pepper
        Mace -- ground
        Black pepper -- fresh ground
        White distilled vinegar
        Molasses
        Water
        Ketchup
        Liquid smoke (optional)

        In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix.

        Bring to a boil over high heat, stirring constantly to avoid spattering. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature. Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week.

        This will last much longer than one week in the refrigerator if you use commercial ketchup (which has an antioxidant in it).


        Dreamland Barbeque In Tuscaloosa

        Here is the "Almost-Dreamland" recipe which was concocted by a writer for "Men's Journal" that is declared to be very close to the real recipe by Ms. Bishop-Hall:

        Almost Dreamland Barbecue Sauce

        Amount
        1
        1/3
        3
        1 1/2
        1/4
        2
        1
        1
        2
        1
        1
        2
        2
        1
        1
        1/2
        Measure
        28-ounce can
        cup
        cups
        cups
        cup
        tablespoons
        tablespoon
        tablespoon
        tablespoons
        tablespoon
        tablespoon
        teaspoons
        teaspoons
        teaspoon
        teaspoon
        teaspoon
        Ingredient -- Preparation Method
        tomato puree
        yellow mustard
        water
        cider vinegar
        dark corn syrup
        lemon juice
        sugar
        brown sugar, packed
        chili powder
        dry mustard
        paprika
        ground red pepper
        onion powder
        salt
        ground black pepper
        garlic powder

        In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks.


        Wyndell Ferguson--

        Fergy's BBQ Sauce (Tomato based)

        Amount
        2
        1
        1
        4
        2
        1
        1
        1/4
        2
        Measure
        cups
        cup
        tablespoons
        tablespoons
        cup
        tablespoons
        tablespoons
        cup
        tablespoons
        Ingredient -- Preparation Method
        Catsup
        Cider Vinegar
        large onion, chopped
        Chili Powder
        water
        Garlic Powder
        Worcestershire Sauce
        Molasses
        Louisiana Style Hot Sauce

        Bring to boil, then reduce heat and let simmer for 30 min, stirring occasionally. Store in jar or squirt bottle.


        Rock--
        I, like most of you, have a few favorite sauce recipes that I like. But being as lazy as I am, one of my favorites is a doctored-up version of Cattlemen's Smoky BBQ sauce. It's cheap, at about $7.00 a gallon, and readily available at Sam's, and many other wholesale warehouses, and it's good straight out of the jug!

        Normally, I'll add butter (margarine) to add a bit of creaminess to it, and then brown sugar to sweeten it up just a bit. This has been one of my all time favorite standbys. Well, this past weekend, I spiced it up a bit by adding roasted garlic pepper, and chipotle sauce to it along with the butter and brown sugar. I, along with my guests were really pleased with the results.

        The addition of the chipotle sauce added a deep, earthy taste to it with just enough "after glow" to liven it up. The roasted garlic pepper added a great warmth of garlic to the blend. I suppose the warmth was accomplished by the "pepper" part of it.

        Rock's Doctered-Up Cattleman's BBQ Sauce

        Amount
        1
        1/2
        1/2
        2
        1 1/2
        Measure
        quart
        cup
        cup
        teaspoons
        tablespoons
        Ingredient -- Preparation Method
        Cattlemen's Smoky BBQ Sauce
        margarine
        brown sugar, packed
        Roasted Garlic Pepper - to taste
        Chipotle Sauce - to taste

        Melt butter in sauce pan. Add brown sugar and stir until melted. Stir in the rest of the ingredients and simmer for 15 minutes. Can be served immediately, but best if allowed to chill over night.

        Note: The chipotle sauce is not the adobo kind that has been discussed on the list in the past. This is the Bufalo (their spelling) brand, "Chipotle Mexican Hot Sauce" that's made in Mexico, and distributed by the Herdez Co. out of Carlsbad, CA. It's labeled as "very hot" but don't believe it! It's pretty mild.


        Original CyberSauce

        Recipe By : Members Of The BBQ Mailing List

        Amount

        1
        1/2
        4
        1/2
        2
        2
        1
        28
        2
        2
        1
        1
        1
        6
        1/2

        1

        12
        1/2
        Measure

        large
        cup
        cloves
        cup
        teaspoons
        tablespoons
        cup
        ounces
        teaspoons
        tablespoons
        teaspoon
        teaspoon
        teaspoon

        cup
        pinch
        teaspoon

        ounces
        cup

        Ingredient -- Preparation Method
        renderings from 1/4 pound bacon
        Canadian onion -- grated
        green bell pepper -- grated
        garlic -- minced
        New Mexican chile powder -- ground
        cumin
        ground mustard
        cider vinegar
        ketchup
        nuoc nam
        Worcestershire sauce
        lemon peel
        coarsely ground black pepper
        ground white pepper
        chipotles en adobo -- minced
        brown sugar
        pickling spice
        crushed rosemary
        juice from 2 lemons
        malty beer, low hopped
        Jack Daniel's
        hot pepper sauce -- to taste

        Fry bacon and remove from skillet. Sauté onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low, stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.


        Belly's 'Kick-Ass' BBQ Sauce -- Texas Style

        Amount
        1
        1
        1/2
        1/2
        1
        1/3
        1/3
        1/4
        1
        1

        1/2
        Measure
        quart
        quart
        cup
        cup
        cup
        cup
        cup
        cup
        big
        cup

        cup
        Ingredient -- Preparation Method
        V8 Juice
        Beef Stock (de-greased)
        yellow mustard
        apple cider
        dark molasses
        black pepper
        Hungarian Sweet Paprika, fresh
        Worcestershire Sauce
        yellow Onion minced
        Hatch NM Chiles or any mild chiles
        roasted and peeled, minced
        pressed Garlic

        Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chiles, and garlic. Let the sauce simmer for about 2 hours in your pit to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using.

        Serve on the side with Brisket, Ribs, Chicken or over Steak.


        Here's the winning recipe from June's "Best of the Web Recipe Contest".

        Great Barbecue Sauce. Contributed on-line by Cyndi Whitley.

        Amount
        1/2
        1/4
        1
        1
        1/4
        2
        1
        2
        1/4
        1
        1
        1/4
        Measure
        cup
        cup
        cup
        small
        cup
        tablespoons
        tablespoon
        teaspoons
        teaspoon
        Dash
        cup
        cup
        Ingredient -- Preparation Method
        cider vinegar
        water
        chopped onion
        lemon (unpeeled), cut into thin strips
        packed light brown sugar
        prepared mustard
        Worcestershire sauce
        salt
        red pepper flakes, crushed
        hot pepper sauce (like Tabasco), to taste
        tomato catsup
        chili sauce

        1. In a large saucepan, mix the vinegar and water. Stir in the onion, lemon, sugar, mustard, Worcestershire sauce, salt, red pepper flakes, and hot pepper sauce.

        2. Stir over medium-high heat until the mixture comes to a rolling boil. Reduce the heat to low and simmer, uncovered, for 20 minutes. Check and stir occasionally.

        3. Stir in the catsup and chili sauce. Increase the heat and return the sauce to a full boil. Remove the sauce from the heat and let cool about 15 minutes before using.

        4. This makes a great barbecue sauce for brushing on steaks and chicken--use lemon strips and all! Cover and marinate in the refrigerator for at least an hour before grilling. Baste the meat with additional sauce while grilling. Serve hot off the grill with extra sauce for dipping.

        Yields about 1 pint.


      • [How about some sauces for pulled pork?]

        Tom Solomon--
        Here's a BBQ sauce I came up with while fooling around in the kitchen on a rainy Sunday afternoon in the Virginia mountains.

        Silver Pig Style Hot Table Sauce

        Amount
        9
        7
        3
        3
        2
        1 1/2
        1 1/2
        1/2
        1/2
        Measure
        teaspoons
        teaspoons
        teaspoons
        teaspoons
        teaspoons
        teaspoons
        teaspoons
        teaspoon
        teaspoon
        Ingredient -- Preparation Method
        malt vinegar
        water
        cayenne pepper
        paprika
        nuoc nam
        Texas Pete hot sauce
        black pepper
        garlic powder
        onion powder

        This is an approximation of the hot table sauce served at the Silver Pig North Carolina-style barbecue restaurant in Madison Heights, Virginia. If you don't have nuoc nam (Vietnamese or Thai fish sauce), add one more teaspoon each of malt vinegar and water, and substitute one teaspoon of salt in lieu of the nuoc nam.

        Simply combine all ingredients, shake well, and let sit. Give the bottle a good shake before using.


        Tommy Bowen--
        This is my pulled pork sauce. A little sweet, a little tart, and everyone here loves it.

        Tommy Bowen's Pulled Pork BBQ Sauce

        Amount
        32
        2/3
        1
        1
        1
        2
        2
        Measure
        ounce
        cup
        cup
        stick
        cup
        teaspoons
        tablespoons
        Ingredient -- Preparation Method
        cheap ketchup
        apple cider vinegar
        sugar
        margarine
        lemon juice
        black pepper
        crushed red pepper (red pepper flakes)

        Put in a pot and bring to a boil. Keeps for weeks (months even) in the fridge. Good stuff.


        Tom Solomon--
        Here's a Lexington North Carolina style barbecue finishing sauce I've come up with. It's a mild version, and pretty straightforward. If you don't have nuoc nam, substitute 2 teaspoons of salt.

        Lexington-Style Finishing Sauce

        Amount
        2
        2
        2
        1/3
        1/8
        1
        1
        2
        Measure
        cups
        cups
        cups
        cup
        cup
        tablespoon
        tablespoon
        teaspoons
        Ingredient -- Preparation Method
        white vinegar
        apple cider vinegar
        water
        ketchup
        Texas Pete Hot Sauce
        sugar
        red pepper flakes
        nuoc nam

        Mix ingredients and simmer on low heat for 30 minutes, stirring occasionally. Use as a finishing sauce for pulled pork barbecue.


        Editor--Here's some more--
        Eastern North Carolina-Style Barbecue Sauce

        Amount
        1
        1
        1
        1
        1

        Measure
        cup
        cup
        tablespoon
        tablespoon
        tablespoon

        Ingredient -- Preparation Method
        distilled white vinegar
        cider vinegar
        sugar
        crushed red pepper flakes
        hot red pepper flakes
        Salt and ground pepper to taste

        Mix all ingredients, including salt and pepper, to taste, in medium bowl.

        Adapted from a recipe in Chris Schlesinger and John Willoughby's "The Thrill of the Grill" (Morrow, 1990), this is a classic pepper-spiked vinegar sauce. Use on pulled pork.


        Mid-South Carolina Mustard Sauce

        Amount
        1
        6
        2
        4
        1
        1
        2
        1
        Measure
        cup
        tablespoons
        tablespoons
        teaspoons
        teaspoon
        cup
        teaspoons
        dash
        Ingredient -- Preparation Method
        cider vinegar
        Dijon mustard
        maple syrup or honey
        Worcestershire sauce
        hot red pepper sauce
        vegetable oil
        salt
        ground black pepper

        Mix all ingredients, including pepper to taste, in medium bowl.

        The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.


        Western South Carolina-Style Barbecue Sauce

        Amount
        1
        1/2
        2
        1/2
        1/2
        1
        1
        1
        1
        1
        1
        Measure
        tablespoon
        medium
        medium
        cup
        cup
        tablespoon
        tablespoon
        tablespoon
        teaspoon
        teaspoon
        cup
        Ingredient -- Preparation Method
        vegetable oil
        onion, minced
        garlic cloves, minced
        cider vinegar
        Worcestershire sauce
        dry mustard
        dark brown sugar
        paprika
        salt
        cayenne pepper
        ketchup

        Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; sauté until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.

        Served originally at Mama Rosa's, a long-time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book "Marinades" (Crossing Press, 1992).


      • [My understanding is that sauces with catsup and sugar in them would burn horribly if added at the beginning of grilling or barbecuing. Does anyone have anything to say about that?]

        Rick Thead--
        You're right. However, if the sauce is thin enough, then it'll run off and there won't be enough sugar to burn. Generally, a tomato or sugar-based sauce should be put on at the end of cooking, for just a few minutes.


      • [Can I put something other than water in the water pan in my smoker?]

        Editor--
        You sure can. List members report putting wine, fruit juices, beer, spices, Coca Cola and Dr. Pepper. There is some controversy about the beer though, some say it's a waste of good brew. The wine, fruit juices and water with spices can add some flavor to what you're smoking, but most say it's pretty subtle.


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    BBQ FAQ Rev 1.0 ©1997 William W. Wight. All rights reserved.