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Unread 10-22-2012, 06:15 AM   #45
Dr_KY
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Join Date: 12-15-07
Location: England
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I'm a fan of being naked.

The sausage meat here on the island just isn't like the stuff back home. It needs a tremendous amount of seasoning to even get close so I went the bacon weave route. I long for a serious naked fatty. :(
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Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
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British BBQ Society - Southern Championship
Grand Champions 2009
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