Replies to This Discussion

Permalink Reply by chuck breeding on April 6, 2009 at 12:09am

you the man! best answer on here! other than the recipe below!

Permalink Reply by Todd on December 9, 2009 at 12:08pm

I get in discussions all the time with my inlaws (from Wisconsin) and yankees at work. Down here in God's Country BBQ is slow cooked half hogs or hams and shoulders done over oak or hickory coals. When you put on steaks, burgers, or hotdogs you are grilling.

Permalink Reply by Mike on December 9, 2009 at 12:31pm

Low and slow makes great BBQ. All else is grilling!

Permalink Reply by Don James on June 3, 2010 at 8:50am

In K.C., Grilling is meat over direct heat, quick and easy. BBQ is indirect heat, smoke & spice, low & slow!!!

Permalink Reply by Bill Rosemeier on June 3, 2010 at 12:47pm

In Northern Illinois we do it low n slow also. Ribs are 5 hours in the smoker.
Start out be trimming them down to a St. Louis cut, then pull the membrane. Add your favorite rub and then put in the fridge over night. Next morning set the smoker up with a combination of Cherry and Apple wood. Place the ribs on the cooker and "walk" away for 3 hours....no peaking. Pull them off after the 3 three hours and place the rack on aluminum foil. Now this is what makes them nice and moist. Spread some cherry jelly, or you can use your favorite jelly. Then some squeeze margarine on top of that. Now on top of that add some light brown sugar. Wrap it all up in the foil and place it back in the smoker for 2 hours. this will make them nice and moist and give them a great glaze.

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