Surf Nam
  • Male
  • Garden Grove, CA
  • United States
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  • David Schueren
  • PTL4BBQ
  • Tollie Giddings

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Latest Activity

Surf Nam updated their profile photo
Sep 7, 2010
Surf Nam and Tollie Giddings are now friends
Sep 7, 2010
Surf Nam posted photos
Sep 7, 2010
Surf Nam updated their profile
May 20, 2010
Surf Nam posted photos
Jul 5, 2009
Surf Nam commented on Grill-Share's group California
"What are some BBQ competion in Southern California?"
Jul 3, 2009
PTL4BBQ left a comment for Surf Nam
"$299 for the Duo and another $60 for the side fire box (at Lowes)..."
Jun 16, 2009
Surf Nam left a comment for PTL4BBQ
"Just curious how much your smoker grill cost to buy?"
Jun 15, 2009
Surf Nam and David Schueren are now friends
Jun 13, 2009
Surf Nam commented on Grill-Share's group Ribs
"I want to get a smoker. What brand or kind should I get? Nothing hightech...just a beginner. Big Green Egg?"
Jun 12, 2009
Surf Nam and PTL4BBQ are now friends
Jun 7, 2009
PTL4BBQ left a comment for Surf Nam
"I think the black is related to how long you are smoking. Depending on the rib, I use a 3-2-1 (spares/beef) or 2-2-1 (baby backs) method- where the middle number is a period of time they are foiled, which will help prevent that. First number is…"
Jun 7, 2009
Surf Nam joined Grill-Share's group
Jun 7, 2009
Surf Nam commented on PTL4BBQ's photo
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Nailed it...

"How did you keep your ribs rub or BBQ sauce from turning black?"
Jun 7, 2009
Surf Nam joined Grill-Share's group
Jun 7, 2009

Profile Information

Rate your grilling experience?
Beginner
How long have you been grilling?
1year
What is your favorite thing to grill?
Ribs

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Comment Wall (3 comments)

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At 1:49pm on August 6, 2009, Demond Robinson said…
i collect grills. I have over 30. There is no other grill that smokes like the Big Green Egg, period!
At 7:28pm on June 16, 2009, PTL4BBQ said…
$299 for the Duo and another $60 for the side fire box (at Lowes)...
At 1:54pm on June 7, 2009, PTL4BBQ said…
I think the black is related to how long you are smoking.

Depending on the rib, I use a 3-2-1 (spares/beef) or 2-2-1 (baby backs) method- where the middle number is a period of time they are foiled, which will help prevent that.

First number is the initial smoke time, where you can use wood smoke to impart the flavor you want. Second number is the amount of time you have them wrapped in foil, with about 4oz. apple juice and/or beer (or whatever you want) to make them tender and juicy (save your smoking wood here). And the last number is the last 'hour' back out of foil and crisping back up. This last hour may vary from 30 minutes to an hour depending on whether the meat has pulled back from the end of the bone 1/4 inch or so...

I also sometimes add a little rub back on after to add some color and flavor.

Qik

 
 
 

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