Is It Wrong?

Here is a question for Stuftivus readers. Is it wrong to start meats in the oven for the long slow cooking and then finish them on the barbecue to pick up the smokey flavor and add sauce for glaze and more flavor?

I never cook ribs on the grill. Following the food genius Alton Brown's method I rub them, wrap them in foil, pour some braising liquid in the foil pouch and leave in the oven on 250 for about three hours. Then I take the braising liquid, maybe add a thing or two, boil it down some more and use it to as a baste for the ribs.

The ribs are put on the uppper rack of my barbecue over some wood chips and I baste them for fifteen to thirty minutes (depends on what my "basting" liquid is and how fast I want to drink it). Ribs get a nice glaze from the basting sauce and a nice smoke flavor from the wood but I don't have to mess with checking them on the grill for several hours, worry about flame ups, etc.

Is this wrong to start your meats in the oven and finish them on the grill?

Welcome Stuftivus Invitees!

If you are reading this chances are you have received an invite to Stuftivus. Stuftivus is the result of a serious argument on Facebook between "friends" as a result of a posting by Dennis, aka Smokey, of this gorgeous barbecue element, the Bacon Explosion. After posting on the item several friends who know my passion for combining controlled fire and meat challenged me to make one and to invite them. Despite Leslie's, aka Wonder Woman, initial refusal to allow me to not eat this gastronomic wonder, I pressed ahead. The comments section quickly degenerated into whether red wine could be served with the Bacon Explosion--whose name and ingredients and blue collarness scream "BEER." It became necessary to create the Bacon Explosion and have a taste testing as to which paired better, the beer or the cabernet/zinfandel/Boon's Farm.

Mike Caltagirone, aka Reno Mike, has known WW since their days at CalState Fullerton and as passionate about what he eats and makes as anyone we know. His love of pork products extends to my regularly receiving text messages of pictures of barbecue from all over the country as his previous luckily landed him in some of our nation's finest smoked meat havens. Nothing like checking your Blackberry on a Tuesday evening and all the message consists of is a picture of pulled pork, brisket, cole slaw and a biscuit on a paper plate from an oilcloth covered table in Kansas City. Once Stuftivus the idea became Stuftivus the event the date had to be delayed until Mike's travel schedule would have him within 200 miles of Long Beach. Thankful that date is a mere weeks away.

Smokey and Reno Mike will provide grilled proteins and guests are encouraged to bring everything else for our Stuftivus event. Our invitation list has been carefully crafted to provide a wide range of personalities and backgrounds to encourage lively discussions, new friendships, and entertainment for all. Come hungry, physically and intellectually--this event ain't for lightweights.