Comments on: Birthday Tribute to Barbecue Bob http://www.reluctantgourmet.com/blog/all-about-cooking/birthday-tribute-to-barbecue-bob/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 08:35:46 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: RG http://www.reluctantgourmet.com/blog/all-about-cooking/birthday-tribute-to-barbecue-bob/comment-page-1/#comment-51530 RG Sat, 02 Aug 2008 01:55:21 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/birthday-tribute-to-barbecue-bob/#comment-51530 Thanks BBQ Bob, I will be pestering you to share your pulled pork brisket recipe. And James, can you describe a parilla? Is it a wood burning oven? Thanks BBQ Bob, I will be pestering you to share your pulled pork brisket recipe.

And James, can you describe a parilla? Is it a wood burning oven?

]]> By: BBQ Bob http://www.reluctantgourmet.com/blog/all-about-cooking/birthday-tribute-to-barbecue-bob/comment-page-1/#comment-51440 BBQ Bob Wed, 30 Jul 2008 20:13:37 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/birthday-tribute-to-barbecue-bob/#comment-51440 James, I would be happy to share either my pulled pork or Texas style brisket recipe. In particular I think we nailed the brisket this year. RG is the expert on the parilla. I am all about grilled/smoked meats. James,

I would be happy to share either my pulled pork or Texas style brisket recipe. In particular I think we nailed the brisket this year.

RG is the expert on the parilla. I am all about grilled/smoked meats.

]]> By: James http://www.reluctantgourmet.com/blog/all-about-cooking/birthday-tribute-to-barbecue-bob/comment-page-1/#comment-51307 James Sun, 27 Jul 2008 00:40:09 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/birthday-tribute-to-barbecue-bob/#comment-51307 Happy Birthday BBQ Bob (albeit belated )! While we don't know each other I have a great respect for the art and am eager to hear your tips and dare we dream, shared recipes. As an aside, I live in the Caribbean now and am planning to build a modified version of a parilla which will doubtless see endless use. Any suggestions on development of same would be appreciated. The most novel aspect so far will be a bellows system enabling me to achieve ultra high searing. Again all the best - you've rec'd enormous kudos from your friends and all clearly well deserved. James PS - Thanks again to our Reluctant Gourmet, also deserving of heartfelt kudos and accolades! Happy Birthday BBQ Bob (albeit belated )! While we don’t know each other I have a great respect for the art and am eager to hear your tips and dare we dream, shared recipes.

As an aside, I live in the Caribbean now and am planning to build a modified version of a parilla which will doubtless see endless use. Any suggestions on development of same would be appreciated. The most novel aspect so far will be a bellows system enabling me to achieve ultra high searing.

Again all the best - you’ve rec’d enormous kudos from your friends and all clearly well deserved.

James

PS - Thanks again to our Reluctant Gourmet, also deserving of heartfelt kudos and accolades!

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