wanted something easy. so i fired up my PBC and away we go.
flavored some ribs up w/ my new red mustard.
marinaded a tri for 24 hours in T's M3.
need my tatonka dust. heavy dose.
everyone in the pool!
don't know how long they took. i go by the toothpick test. they look very good. nice color dude.
tri cooked until 135°. let rest. very juicy. love the M3 and the tatonka dust on it. tasty, tasty.
it so so very yummy. a great meal. i love this pit barrel cooker. so easy to use and no burnt food. everyone should get one.
UW Green Ghost - '74 weber kettle, Big Nasty - 22.5 WSM, 18.5 WSM, Little Blackie - Mak 1 Star #69, 1/2 hp cabelas grinder, 5lb lem stuffer.