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Old 04-26-2013, 07:11 PM   #133
somebody shut me the fark up.

Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

Originally Posted by The Pigman View Post
Bubba I will be there.......

You hang in there bro and we may even let you have some sleep (did I really say that?).


As for rubs, what are we going to need? What about hotel pans (I have most of a case of 1/2 pans), how about sauces? How we doing on wood? I've got a bunch of sugar maple I can load up as well. I'll bring down a couple of large bags of charcoal.

I'm talking one of my sponsors tomorrow about the meat, depending on what he can supply, between he and I, we'll get some meat together. I'll know more by the end of the weekend.
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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