Richard Cooper of Ontario, Canada

My soon-to-be famous honey-garlic pork back ribs and spicy chicken breasts served with various salads, crusty rolls, locally-made pie and cold libations.

This will be only the second time that our new deluxe twin hood barbeque has been used, and I anticipate some unsolicited help and advice from the family, especially my son-in-law, Bob, the semi-pro year-round daily barbequer.
R. Cooper

Anita Stewart responds:


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