Steve - just some thanks from South Florida for your book "Sauces, Rubs and Marinades"
I have been smoking pork shoulders, beef roasts and ribs for 2 years now - ever since getting your book for Christmas. After adding a few personal touches to your recipes (I never want to let anyone get hold of the exact ingredients!), I have receieved numerous compliments on the taste of the meat. The ribs may even get entered into a cook-off in April '04 - at the request of a "fan" of the ribs. Thanks again and I look forward to exploring more into the world of BBQ!
PS - I am an avid spearfisherman (Grouper and snapper) - any thoughtrs on preperation?