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Unread 10-01-2013, 05:34 AM   #50
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA
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Originally Posted by BigBellyBBQ View Post
Go for it...make sure you get your stuff done early and hold. I keep a grill going and one smoker crank the heat after 10, to be able to flash things..Get your boxes preped the night before, get your sauces heating up around 10 also. I set up on butchers paper and when I get back from a turn in, clear the area and put fresh paper down, area cleans instanly
Butcher Paper? Nice! Is it shiggin if I steal that idea?
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

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Large and Medium Spicewines
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Remembering Scott
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