The BBQ BRETHREN FORUMS. - View Single Post - BBQ Brethren "Let's Do the Tubesteak Boogie!" (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Swine Spectator · 06-17-2013, 09:57 PM

I can't decide if you guys are better cooks or photographers. I am going to need a new camera if I am going to continue to enter these throwdowns.

Anyhoo, here's my official tubesteak entry: My homemade brisket hotlink, served cervelat style (notched ends), with creole slaw, candied jalapenos, candied vidalia onions, and and a Covington Bock.

06-17-2013, 09:57 PM	#34
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	I can't decide if you guys are better cooks or photographers. I am going to need a new camera if I am going to continue to enter these throwdowns. Anyhoo, here's my official tubesteak entry: My homemade brisket hotlink, served cervelat style (notched ends), with creole slaw, candied jalapenos, candied vidalia onions, and and a Covington Bock. __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!