mgaretz takes his turn on the hot seat this week and tells us all about his journey in live fire. He also breaks down his donation to the world of BBQ...the "Blasphemy Ribs" recipe that has been around for a few years, but recently, has seen a surge in popularity and positive feedback. Learn all about it on this edition of the Pitcast!
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PitCast Episode 180- "The Mark Garetz - Blasphemy Ribs Interview" - October 17, 2019
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
Great interview Mark & Greg!
Mark - Thank you for bringing this recipe to The Pit. It took me back to my high school days (39 or so years ago) and my future FIL would grill babybacks individually and then braise them in a pan of sauce on the grill. He would finish them up by tossing them back on the grates to glaze up the sauce. I must say while the methods are similar, I much prefer your method!
Thanks again!
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