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Carl H Bradford III
- 56, Male
- Decatur, GA
- United States
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Carl H Bradford III left a comment for Carl H Bradford III"Sometimes I brine meats with kosher salt and brown sugar. Like large pcs of pork. We added some cut short ribs into the mix and they turned out too salty. So large slabs of ribs and large pcs of pork are best. The brine breaks down the fat a bit.…"
Linda Otis left a comment for Carl H Bradford III"I use both fresh and dried herbs, I think you pretty much said it, preparation time says a lot, because I normally decide to do things last minute I do not marinade my meat long enough. Do you have any types on marinades and timing?"
Carl H Bradford III left a comment for Stephen Rowe"Yo Stephen!
Kansas City BBQ is world famous man! Got any tips? :)
Carl Bradford"
Carl H Bradford III left a comment for Linda Otis"Linda,
When grilling large pcs of meat....
-I prefer coals or wood and the key is the meat prep and time.
Get on out there and play that's the only way. Experimentation with fresh and dried herbs, blended rubs and smoking! Gotta love it!
CB"
Carl H Bradford III left a comment for Linda Otis"I like to grill most types of fish...
-even grill lobster, scallops. shrimp even stuffed crab.
-Dending on the grill, I use it like a stove! Summer is for outside and that's where I go!"
Mike Ross commented on Carl H Bradford III's photo
Dry Rubbed Pork Ribs
"I guess i'm going to have to visit GA sooner than 2003. That looks great!!! Call me Carl we need to talk...:-)"
Carl H Bradford III left a comment for Mike Ross"Alright Big Mike!
Smelling good, looking good buddy! Nothing starting from scratch! LOVE IT!
CarlB"
Profile Information
- Rate your grilling experience?
- Expert
- How long have you been grilling?
- 30 years
- What is your favorite thing to grill?
- All! Beef, pork, chicken, game and seafood
Carl H Bradford III's Photos
Comment Wall (2 comments)
- At 7:22am on July 8, 2009, Carl H Bradford III said…
- Sometimes I brine meats with kosher salt and brown sugar. Like large pcs of pork. We added some cut short ribs into the mix and they turned out too salty. So large slabs of ribs and large pcs of pork are best. The brine breaks down the fat a bit. Now I have not done this with large pcs of beef yet! I prefer preparing most meats with dry rubs over night or a few hrs ahead.
Slow cook or pit smoke for hrs..
-depending on size turkeys, butts or shoulders...5-7 hrs use a cooking thermometer . and check on-line for weight and cooking times.
hope that helps!
- At 6:58am on July 8, 2009, Linda Otis said…
- I use both fresh and dried herbs, I think you pretty much said it, preparation time says a lot, because I normally decide to do things last minute I do not marinade my meat long enough. Do you have any types on marinades and timing?
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