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Unread 11-26-2012, 08:47 AM   #22
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Join Date: 06-08-06
Location: Upstate South Carolina
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Yep...carving the meat and doing some "Quality Control" at the same time is the best, specially if there is some hot drippings to dip in.
I also love the good crusty bits.
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I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being *wider* than life.
(Pedro Moura Pinheiro, a funny guy)
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