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Unread 07-12-2010, 03:54 PM   #59
KnucklHed BBQ
Babbling Farker

 
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Join Date: 10-14-09
Location: Kalispell, Montana
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So do you think it was the heat or the sunlight or the length of time that turned them red?

Update of my own - I "found" 6 peps at the bottom of the fruit bowl the other day... 1 was nasty rotten/moldy, 2 had large black spots all over them that made them unusable, 3 had turned bright red and had only a couple of small dark spots that were easily cut out... These had been sitting in a sunless part of the kitchen on the counter.
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Hybrid Pellet Pooper "The Meat Vault" - 3 RED Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - Black OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - CRAZY FAST Yeller Thermapen

We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

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