here's a little secret... if you want jaw dropping bbq ribs... grill them first, and just before they are done... put them in a pressure cooker with your fav bbqsauce, a half can of beer (any kind) a little hot sauce, some Worcestershire, and a little hint of ketchup... pressure up for just a few minutes.. back it off... enjoy...

I like mine on sauerkraut... with applesauce and white beans on the side

i am laying off the bbq these days and am only using italian dressing to cook with on my ribs

I was REAL hesitant but we need some new pots and pans and I have seen that set selling for $375-400 dollars in stores. Glad I didn't second guess myself. They are really nice and heavy. And who cares if you scratch them! That's the second best part. Oh Ours are oven safe to 500 degrees!

If I had read this before I went to the store, I prolly would have picked up some ribs too

Decisions decisions. Hehe, let your boy cook again. Tell him it's for a new merit badge that just came out, called Helpnpappa! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

You all really need to check out the Scrapyard Cookbook thread back a few pages on the main index. There are a LOT of good recipes there.

Hey, I am a firm believer that the name isn't important as long as the quality is there!

By the way I have heard of collins and martindale machetes an tramontia too. I remember folks saying the collins are the best with martindale being pretty good as well.