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Unread 12-05-2008, 03:08 PM   #16
Divemaster
somebody shut me the fark up.
 
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Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Originally Posted by Divemaster View Post
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Some of the best advice I've seen... Plan A for me is always the worst case... Every thing else is a modifcation to it...
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Originally Posted by Marsha View Post
I am so thankful we don't have to deal with snow. Thanks!
Trust me up here you have to prepare for even that... I've got a small gig next Thursday at the cigar shop and they are allowing me to sell package meat... Only problem is I don't have any in the freezer... Guess I'm going to have to cook up some of the 125 pounds of brisket tomorrow in the cold (21*) and snow. Then I get to do another cook on Thursday for the gig...
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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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