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Unread 04-23-2011, 12:45 AM   #69
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca
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Nicely cut! I try to remove all the fat that I can from the meat side before wrapping/cooking. Nobody likes to bite into a big chunk of fat.

Originally Posted by El Scorcho View Post
Thank you so much for this tutorial! I'm hoping to cook these tomorrow. I know I should have taken the pic before I re-wrapped them, oh well...

I'm sure they are not perfect, but this was a first for me. :)

Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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