Looking for Reviews

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bbq review?

BBQlinks.com is looking for reviews for all state pages.
Submit your BBQ review here by adding a post, or
by using the "contact" page found on all state pages.

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you're reviewing.
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Thanks,
Mike
bbqlinks.com

Reviews in North Carolina?

I'm looking to put restaurant reviews on the North Carolina page.
Professional reviews are easy enough to come by, but my interest lies in the
family who just wiped the bbq sauce from their faces, then swore to return.
Has anyone from North Carolina recently had that experience?
Share it here, and there's a good chance your story will appear on
BBQlinks.com, next to the great state of North Carolina.
Thanks again,
BBQlinksguy

Mr. Barbecue, thanks for the time!

Mr. Barbecue of NewsRadio 750*KXL host of “Cooking Outdoors with Mr. Barbecue” was kind enough to feature bbqlinks.com on his popular radio talk show April, 19th. It was an absolute pleasure the finally talk with you!
Talk about a great host, this guy knows his stuff.
Author of “The Great Barbecue Companion”, Pit Master, Championship judge, his resume goes on and on. I am humbled to have participated on his show. I have to admit, I was a little nervous at first, but all of that disappeared as soon as he introduced me. He is a true professional.

Look for some of his articles on bbqlinks.com, and
you can catch his show in live streaming at http://www.kxl.com/ or check out his website at http://www.mrbbq.info/.

Cooking some ribs!

Cooking Ribs using BBQ rub or spices. Using ribs of your choice and of approximately equal size, remove membrane (if any) from bones and also any excess fat. Pat dry with paper towels. Using spices or rubs of your choice, sprinkle both sides of the ribs - until the surface is the color of the spice or rub. Enclose loosely in foil or a covered container and refrigerate for at least 24 hours - longer is okay, too. Cooking time will vary from a minimum of three up to four + hours, depending on the type of ribs, their thickness, the outdoor temp., wind, temp at the grill level, etc. The overriding variable is the temperature at the grill level. For back ribs, this temperature should never exceed 240'F and ideally it should be brought down toward the 200'F level if possible. For spare ribs, the temperature should not exceed 200'F. Ribs can be cooked on any grill as long as the temperature remains consistent with the directions above. You can also use wood chunks or chips to provide a more smoky flavor. Ribs should be cooked "a long time over low heat". Start with the bone side down and turn every 20-25 minutes. To check whether they're done, pull two adjacent bones in opposite directions. If the meat between them tears easily, they are done. Each rib should be individually evaluated. Some from even the same box react differently. Do not over-cook! Submitted by Jim from Minnesota