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Unread 04-07-2012, 06:06 PM   #26
Quintessential Chatty Farker

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Join Date: 07-08-10
Location: Boyertown, PA
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It is a shame Wicked Good is so expensive. I have a friend who sells it and I often trade him rubs and sauce for charcoal. Don't tell him, but I usually get the better of the deal. I also usually save that for long cooks and use RO in between.


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
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