I'm planning on cooking the Pulled Pork ahead of time and reheating it there. Chicken will be boneless, skinless leg meat that we will grill and cut into chunks. Ribs will already be St. Louis cut seasoned and ready to hit the smoker. Links will be fresh and ready to grill or smoke. Tri-tip will be done in the smoker or on the grill. Where ever we have space.
Wait! Bigmista wrote a cookbook?
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!
Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.