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Old 12-04-2013, 11:54 PM   #4
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

You have blown my mind Jeanie! You had me at pork pastrami and took it way beyond that! I have yet to try pickle curing but I am definitely looking forward to it - curing meats has been getting to be more of a regular thang for me and I love it.

Nice job on the fried egg btw. I am impressed and my dad would most definitely approve - he does not fark around when it comes to frying an egg.

Grits have kind of gone out of my life since I started watching what I eat more closely, but the holidays are near and we'll be having a house full, so....

I'm fixing to hit the hay and I think I'll be dreaming about that pork pastrami plate very soon.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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Thanks from:--->