My co-workers call me Ginger, but my name is Mary Anne. I enjoy grilling out on weekends. I enjoy BBQing. I eat meat. I have a grandfather who made BBQ. I work to support my family. I like vintage punk music. I have a younger brother and a younger sister. I do not see my siblings often. I have a Facebook account. I made the world's best prime rib and brisket. I shared my food with my siblings. I barbecue at the weekends.
I am employed at a bar that hosts parties. I work fairly often. I am a recent college graduate. I have been enjoying my time working at a bar. My mother works at FedEx. I live on a houseboat. I have 3 brothers and a sister. I see my siblings often. I have two cookouts per week at my house. I enjoy cooking and grilling. I eat meat. I have a grandmother who made ribs. I try to barbecue once or twice a month. I work at a bar and we have barbecue on our menu. I enjoy creating new kinds of barbeque sauce.
It seems like my brother will be moving in nearby! Will you be able to come to a cookout next weekend? No way would I miss a cookout! Is there anything I can bring? I would love to try your grandmother's rib recipe if that is something you would be willing to share! It sounds delicious. Have you been working on any new kinds of barbecue sauce lately? Sure, I'll look it up and email it to you. I've been experimenting with a lot of Carolina-style vinegar based sauces, but haven't really settled on anything I'm happy with yet. That sounds really interesting though! If you come up with a good one, feel free to bring it to the cookout! Wouldn't it be fun to do some kind of taste test there or something? Yeah, that would be great! Maybe a sampler of all different regional styles. I love that idea! No pressure though if you don't have it ready next weekend. There will be plenty of times for us to have cookouts together! Have you had any this weekend? I smoked a brisket with dry rub. I kind of hate cooking brisket though because so much of it's fat. You like to cook brisket -- is there anything you can do with the fat to keep from wasting it? I always leave a little less than a quarter of an inch of fat on the top side, but nothing more than that. I think trimming it is important beforehand. You can also store the fat and use it to cook other things throughout the week to make them more flavorful. Have you done that before? No. Maybe I'll try using it to add fat to venison and other wild meats. I could also make a lot of suet bird feeders, LOL. That's too funny! Try that and let me know how it goes, LOL. What other wild meats are you thinking of cooking up? Elk or buffalo. I also just remembered plum pudding and mine pie call for suet, so there's that!