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Original Q, Issue #022 -- ny style, abt, faq, pulled pork
September 01, 2009

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

*Exclusive NY Style BBQ
*ABTs - Nothing Better
*Pulled Pork BBQ Recipe

Editors Qs
*Hipshot answers reader's questions

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

Recent Website Additions

Exclusive NY Style BBQ

Makes 2 Servings

1/2 cup vinegar
lots of ketchup
1/2 cup hot sauce
2 Tbls sugar
2 Tbls brown sugar
1 tsp salt
3 tsp chili powder
1 Tbls...

Exclusive NY Style BBQ

ABTs - Nothing Better

ABTs... you may have never heard of them, but surely you have tried one. I have not only been eating them, but making them before I ever knew what they were called. Great little appetizer for any..

ABTs - Nothing Better


Here is a listing of some FAQs about BBQ, as taken from the Original Q ezine. Add to the FAQ page yourself. Maybe even answer a question.


Pulled Pork BBQ Recipe

A good pulled pork BBQ recipe is one nice butt. Rub it, mop it, pull it, and you've got a real delicacy of the south.

Pulled Pork BBQ Recipe

Editor's Qs

What's Up for Labor Day?

Last weekend my son-in-law offered to buy a pig so we could cook it in an underground pit for Labor Day Weekend. We both got a little excited, and started talking about it. Neither one of us had ever done anything like that, so I told him I would have to look into it a little more.

I went online and found a lot of details about digging the pit, burning the coals, seasoning the meat, using foil, wet burlap, and fencing. It was all reasonable and understandable. But then I started running into comments and opinions about how it was more work than it was worth.

What really made me take notice was a comment that said I would be better off cooking over an open-air fire, because an underground pit would be like boiling it. The more I think about that, the more I tend to agree with it.

If the meat being buried underground is closed off from the air, it would be like it was in a pot with the lid on tight. It would be boiled (or steamed) with only the seasonings that I have added.

Boiled meat might get done and be tender, but smoked meat would sure tase better.

I don't want to discourage any of you from trying a pig in the ground. Heck.. I'll probably get around to trying it myself one of these days. I just decided that I didn't want to take on that big of a project this year. I want to keep it a little more simple.

There is never a shortage of ideas for things to grill or smoke. Even if you grill veggies for appetizers, there is always something. In recent weeks, my family and I have had burgers ,steaks, chops, and pizza on the grill. This Labor Day Weekend might be a good time to smoke a pork butt (we haven't had that in a while).

Whatever you decide to cook this year, have a good time doing it. It doesn't matter whether you have hotdogs or prime rib, take your time and enjoy it. You already know that the gathering of family and friends is the most important thing. Some good food is just an added bonus. So... kick back and have another drink.


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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