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Original Q, Issue #026 -- review, blog, cold weather
January 01, 2010

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*The Salt Lick at Driftwood, Texas
*BBQ for Christmas
*1,000,000 BBQ lovers cant be wrong!
*My prep and procedure for the PERFECT BBQ RIB!!
*Cold Weather BBQing

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

The Salt Lick at Driftwood, Texas

Although I have eaten there before, recently I had an chance to eat at The Salt Lick with some of my coworkers. I knew it was good, so a...

The Salt Lick at Driftwood, Texas

BBQ for Christmas

I don't normally tell you to go out and buy your BBQ sauce. But, at this time of year, it's an easier way to give them out as gifts (unless, of course, you have some of your special homemade sauce already packaged up and ready to go).

Armadillo Peppers - Gourmet BBQ Sauces, Pepper Jellies, Honeys and Spreads

Armadillo Peppers has a very large variety of BBQ sauce, salsa, pepper jelly, hot sauce, and more. I spent a long time just looking at all of the choices.

They have Crazy Mother Pucker's BBQ Sauce, Smack Yo Mama Hot Sauce, Gift Baskets, and a hot sauce so hot, that there is a warning and disclaimer you must agree to before you buy it.

I am telling you all of this because I have already ordered and received a lot of sauces and jellies, myself. I plan to give most of them as Christmas gifts for my family and friends.

I haven't tried nearly everything yet, but what I have sampled is excellent. You didn't think I would just buy gifts for everyone else, did you? I also have quite a number of items for myself, too.

I just wanted to let you know, in case you like the idea of giving BBQ sauces as Christmas gifts too. By the way, if you have never tried pepper jelly... it is a real treat. You'll find out... and I think you'll agree with me.

Merry Christmas everyone.


BBQ for Christmas

1,000,000 BBQ lovers cant be wrong!

My sauce lathered and layered onto a perfectly roasted rib or smoked brisket has a sweet/ tangy almost candy like 1st taste but once you swallow the...

1,000,000 BBQ lovers cant be wrong!

My prep and procedure for the PERFECT BBQ RIB!!

I like pork ribs, old school, not the little expensive finger food ribs but the old fashioned longer, fattier pork ribs that come with the cap still...

My prep and procedure for the PERFECT BBQ RIB!!

Don't Let Cold Weather Run You Indoors

Now it's January! Surely it's been cold where you are by now (unless your in the tropics, or down under). Just like I promised... here is that reminder for you about some cold weather grilling tips.

Cold Weather BBQing

Editor's Qs

Ben writes:

I'm about to try your rib recipe. As for putting it in a covered pan for the first couple hours, would you consider Whiskey in the pan?

I ask because I cook a lot with Whiskey. Jim Beam is the best, as Jack Daniels and others just don't caramelize the same, and don't cook with as good of a flavor.

I use it in beef stews, and marinades for buffalo, as liquid in the pan of meats I cook in the oven, and such. I'm sure it'd cook out too fast, I "think". But I think I'd like to work it into this recipe some how. Just not sure.

Any suggestions?


Thanks for writing, Ben. And thank you for being bold enough to try new things.

I think it's a great idea to try Jim Beam. I have not used Whiskey much in my cooking, so I can't be a voice of experience for you. But... give it a try. You already know how it tastes in other dishes. You know what you are going after.

Sure it may cook out after a while. And I know, since it is alcohol, it will go a little faster. But, any liquid will do that on a long cook. Just add a little more later in the cook. It's bound to impart some of that flavor you're looking for.

If it cooks out too quickly, and you don't want to be going through that much Whiskey, you may want to try using it in a glaze. Try simmering about a cup of brown sugar, with some Jim Beam, and maybe a little mustard, or vinegar, or beer, or apple juice, or.... (you get the idea) in a sauce pan.

Make it thick enough to coat a spoon and not be too thin. Brush it on as soon as the ribs come off the grate. Then, watch 'em smile.

Good luck with your experiment, Ben. Great idea with the Whiskey. And I hope everyone enjoys the outcome.

All the Best
"Get another drink and try again." (hipshot)

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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