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Jim Dotterwick
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- United States
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Jim Dotterwick commented on Grill-Share's group 'Ribs'
Philip, what does it cost to get products reviewed at Gourmet Connection? I would like to have them try my 1st Place and 2nd Place National Award Winning Demon Pig BBQ Sauces.
Jim Dotterwick updated their profile photo
Jim Dotterwick commented on Denise Blouin's group 'Pork'
Hey there John, A disposable aluminum meat loaf tray, filled with 50/50 water and apple juice, placced in front of the hole from the firebox will help keeps those rascals moist and steady the temp a little more also.
Jim Dotterwick commented on Grill-Share's group 'Ribs'
What season? Here in Minnesota I que year round, either on the Tucker, New Braunfels smoker or New Braunfels Grill. Get some water heater insulation and just lay it on the cooker. Cut it to fit.
Jim Dotterwick commented on Jeremy Michels's group 'Minnesota'
Hey there Minnesota group. Jim here from Breezy Point. The Demon Pig Competition BBQ Team.
Jim Dotterwick commented on Grill-Share's group 'Ribs'
Lon< if you live near a Menards, they carried the firebox by itself, so you won't have shipping costs.
Jim Dotterwick commented on Grill-Share's group 'Ribs'
My son-in-law uses the same unit with the firbox when we cook in competitions. He actually has both sizes of Char-Griller with the off set firebox. They work very well. For smoking in the rain or cold days use a hot water tank blanket over the…
Jim Dotterwick commented on Grill-Share's group 'Ribs'
Hello folks, Lon, try leaving out the EVOO and adding about 12-20 whole cloves to your apple juice in a 32 ounce spray bottle. Trial and error to your own tastes will determine the amount of whole cloves you like. Do this at least 1 day before…
Jim Dotterwick replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
Most of the time, Baby Backs are already peeled. It looks like the membrane is still there but is is not. You will just tear up the meat trying.
Jim Dotterwick replied to Marty's discussion 'No Smoker. Alternatives?' in the group Ribs
When the meat pulls up about 1/4" -3/8" on the bone, wrap them in aluminum foil with a little water and put back on the covered grill to one side with the heat for that side off. Depending on your grill, check them after 30 minutes, and…
Jim Dotterwick replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
You need to remove it. It will get the txture of cellophane. And when it is slippery, use a paper towel to hang on to it while peeling. Cooler ribs, peel much easier than room temp ribs.
Profile Information
- Rate your grilling experience?
- In a grilling related business
- List your web site or profile (Facebook, MySpace, etc)
- http://www.demonpigbbq.com
- How long have you been grilling?
- over 30 years
- What is your favorite thing to grill?
- Grilling is steaks, BBQ is Boston Butt
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Latest Activity
BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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