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Unread 06-01-2008, 09:23 AM   #5
Quintessential Chatty Farker
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Join Date: 12-15-07
Location: England
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I can't get BB's to hold enough smoke without going dry.

* I think someone should post a chart so whe know where each named cut of rib's comes from. ie short ribs, bb, spare *

Slappin that bass like some delerious funky preist!!!

UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*

British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009
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