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Old 11-24-2012, 06:00 PM   #88
Bob in St. Louis
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Join Date: 07-31-12
Location: St. Louis Missouri

Originally Posted by mallorjc View Post
Mayhap it was the sequence of events....

I had the same general setup I see here a lot, took it to 165 internal & rested, and it was not nearly a moist as my lovely wife's oven roaster. Possibly because her's was Mennonite and fresh and mine was Purdue's
Wow.'d take a couple swigs of the Whiskey and reevaluate what has transpired.
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
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