02-01-2008, 07:13 PM
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#7
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somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Originally Posted by bigabyte
I am so tempted to chance it and go pick up the ingredients for that right now. I love reubens. I would probably add caraway seed and glaze with a coarse brown mustard.....droooool
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Damn Man that does sound good!!!
Quote:
Originally Posted by K I N G P I N
This man is officially insane, some one call the psych hospital, they gotta be missing someone.
Next thing you'll hear him create is a sauerkraut and onion filled kielbasa
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He may be a crazy SOB but he's our crazy SOB!!!
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Jeff
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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