Quote:
Originally Posted by HeSmellsLikeSmoke
The majority of BBQ joints in the US would be fine there. No wood nor smoke involved.
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Ouch
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Am I tough? Am I strong? Am I hard-core? Absolutely.
Did I whimper with pathetic delight when I sank my teeth into my first brisket? You betcha.
Chargriller Pro w/SFB 3 generic digital thermometers
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