salth2o
Knows what a fatty is.
Used pecan wood (that is mesquite you see in the pile behind my pit though) and seasoned them with Lantana's South Texas seasoning. Took them to 195, coolered and rested for an hour, then pulled.
I get it!!! Location: Humble, TX and a Texas flag avatar.
You are smearing your butt on the OU logo. Nice touch. :eusa_clap
Good looking butt you got there, and no I'm not going to say "I'd hit that". :lol:
What he's saying is that OU makes and serves up great food ...
looks good. The only way it would be better is if it were on a Florida Gator board