[Mysteek]

Originally Posted by Zabo

Yeah, remind me sometime when it comes up and I'll transpose the recipe when I find it. The rub and steaming is the hardest part, especially getting the rub just right.

Best results we have had was using darker lagers like Michelob. Been wanting to try Yeungling which is a local corn based beer as opposed to wheat or barley. Used it in Chili over a true stout and it actually meshed good with beef and pork.

So lets see.. I can whip up mad Mashed Taters, Mad Ribs, Mad Chili (heat dependent on the amount of Cayenne.. ).. eastern european chicken soup..

Kewl!!! Will do!!!