The BBQ BRETHREN FORUMS. - View Single Post

Divemaster · 10-12-2012, 10:51 AM

I’ve got one about 25 minutes from my home and another one about an hour from work and I don’t think I’ve ever gotten out for less than $200.

Charcoal is a big one for me as well; I normally have 15-20 bags of RO in the garage. For meat, I bring the guys in the meat department a half pan from a comp and they let me open and pick through all the cases I want.

10-12-2012, 10:51 AM	#27
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I’ve got one about 25 minutes from my home and another one about an hour from work and I don’t think I’ve ever gotten out for less than $200. Charcoal is a big one for me as well; I normally have 15-20 bags of RO in the garage. For meat, I bring the guys in the meat department a half pan from a comp and they let me open and pick through all the cases I want. __________________ 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.