- CharlesKochel Feb 23, 2013 06:17 PM
Continuing a nice thread on "Memphis Style" BBQ baby back pork ribs, it has come to attention...a question. Is their any Greater LA Restaurants serving Rotisserie Smoked Meats with charcoal, natural wood and water. This has also come to attention, is anyone using "marinated" water or juice when smoking? This give the serving a nice consistency, flavor and juice. Love to know if you have any ideas.