Off the grill
Re: Off the grill
by lugnutz » Wed Jul 27, 2011 9:40 am
We are in a recession shitberg!
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Re: Off the grill
by BS1 » Wed Jul 27, 2011 9:59 am
and its about to get worse! you wont even be able to afford plastic baggies anymore
It is what it is......
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Re: Off the grill
by lugnutz » Wed Jul 27, 2011 10:04 am
What the hell am I going to put my pot in??????? 
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Re: Off the grill
by B Luc » Wed Jul 27, 2011 10:06 am
Whores til proven otherwise. And they so rarely do.
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Re: Off the grill
by lugnutz » Wed Jul 27, 2011 10:07 am
I cant carry that in my pocket.
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Re: Off the grill
by B Luc » Wed Jul 27, 2011 10:12 am
Whores til proven otherwise. And they so rarely do.
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Re: Off the grill
by BS1 » Fri Sep 16, 2011 3:10 pm
I will be reading through this site tonite.....
http://www.the-greatest-barbecue-recipes.com/index.html
got pork and chicken for the smoker tomorrow...
http://www.the-greatest-barbecue-recipes.com/index.html
got pork and chicken for the smoker tomorrow...
It is what it is......
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Re: Off the grill
by B Luc » Fri Sep 16, 2011 3:18 pm
I'll be drinking and trying to get a chick in my class to touch her toes.
Whores til proven otherwise. And they so rarely do.
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Re: Off the grill
by Section 40 » Mon Sep 19, 2011 1:00 pm
The ribs (St Louis if you must know) I made for yesterdays tailgate were outstanding....
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Re: Off the grill
by MCA » Tue Sep 20, 2011 9:49 am
St Louis are the only way to go in my opinion for tailgate type ribs.
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Re: Off the grill
by Section 40 » Tue Sep 20, 2011 1:07 pm
I actually wanted babybacks but Star didn't have any that weren't Lloyds or some other such pre-marinated concoction so I went with the St Louis and they were fantastic. Took em right out of the oven and put them in the truck and sweet baby ray'd em when we got to Foxboro. They were a lot meatier than the BB's and the meat came right off the bone....
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Re: Off the grill
by BS1 » Tue Sep 20, 2011 1:27 pm
BS1 wrote:I will be reading through this site tonite.....
http://www.the-greatest-barbecue-recipes.com/index.html
got pork and chicken for the smoker tomorrow...
7 lb Boston Butt on the smoker with Hickory Wood....225 degrees for 7 hours
rubbed mustard on the pork (ancient chinese secret
) and applied this http://www.soupbase.com/view.asp?cid=30 ... 2god1wbA9gin fucking sane
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